Hearty German Sour Cream Soup

1/2 lb Bacon, diced 1/4 c

3/4 c Cabbage, chopped 2 c White sauce

1/2 c Onion, chopped 1/2 c Vinegar

1/2 c Celery, chopped 1 Clove garlic, minced

1/2 c Carrots, chopped 1 ts Caraway seed

3/4 c Potato, chopped 1 ts Salt

3/4 c Zucchini, sliced 2 ts Worcestershire sauce

4 c Tomatoes, peeled 1/4 ts Thyme

4 c Beef broth 1 c Sour cream or plain yogurt

1/4 c Barley

Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings if necessary. Garnish with sour cream and serve.
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