German Sour Cream Soup
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
bacon
diced |
|
| ¾ | cup |
cabbage
chopped |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
carrots
chopped |
|
| ¾ | cup |
potatoes
chopped |
|
| ¾ | cup |
zucchini
sliced |
|
| 4 | cups |
tomatoes
peeled |
|
| 4 | cups |
beef stock
|
|
| ¼ | cup |
pearl barley
|
|
| ¼ | cup |
rice
|
|
| 2 | cups |
bechamel (white) sauce
|
|
| ½ | cup |
vinegar
|
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
caraway seeds
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
bacon
diced |
|
| 177 | ml |
cabbage
chopped |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
carrots
chopped |
|
| 177 | ml |
potatoes
chopped |
|
| 177 | ml |
zucchini
sliced |
|
| 946 | ml |
tomatoes
peeled |
|
| 946 | ml |
beef stock
|
|
| 59 | ml |
pearl barley
|
|
| 59 | ml |
rice
|
|
| 473 | ml |
bechamel (white) sauce
|
|
| 118 | ml |
vinegar
|
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
caraway seeds
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 1.3 | ml |
thyme
|
*
|
| 237 | ml |
sour cream
|
|
Directions
Sauté 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.
