A hearty German-inspired soup featuring bacon, fresh vegetables, and a tangy sour cream finish. Perfect for a comforting meal.
YIELD
6 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsPro Tips
- Bacon Fat: Keep some bacon fat for richness, but drain excess if you prefer a lighter soup.
- Vinegar Balance: Taste after adding vinegar—too much can overpower; start with less and adjust.
- Prep Ahead: Make the béchamel sauce in advance to save time (melt 2 tbsp butter, whisk in 2 tbsp flour, then 2 cups milk; cook until thickened).
- Texture: For a smoother soup, blend a portion before adding the sour cream.
Optional Variations
- Vegetarian: Skip bacon, use vegetable stock, and sauté veggies in 2 tbsp butter or olive oil.
- Spicy Kick: Add ½ teaspoon smoked paprika or a pinch of cayenne with the spices.
- Grain Swap: Replace barley or rice with farro or quinoa for a different texture.
Ingredients
Directions
- Cook the Bacon: In a large, heavy-bottomed pot, sauté the diced bacon over medium heat until crispy, about 5-7 minutes. Remove excess fat if desired, leaving about 2 tablespoons for flavor.
- Sauté Vegetables: Add cabbage, onions, celery, carrots, potatoes, and zucchini to the pot. Lower heat to medium-low and cook, stirring occasionally, for 20 minutes until vegetables soften slightly.
- Add Liquids and Grains: Stir in tomatoes, beef stock, barley, and rice. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 2 hours, stirring occasionally to prevent sticking. Add water or stock if it thickens too much.
- Incorporate Seasonings: Stir in the prepared béchamel sauce, vinegar, minced garlic, caraway seeds, salt, Worcestershire sauce, and thyme. Simmer for an additional 15 minutes to meld flavors.
- Taste and Adjust: Check seasoning, adding more salt, vinegar, or Worcestershire if needed for balance.
- Serve: Ladle into bowls and top each with a dollop of sour cream. Stir it in gently for a creamy texture.
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