| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
German |
German, Soups/stews |
6 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Bacon, diced |
| 3/4 |
c |
Cabbage, chopped |
| 1/2 |
c |
Onion, chopped |
| 1/2 |
c |
Celery, chopped |
| 1/2 |
c |
Carrots, chopped |
| 3/4 |
c |
Potato, chopped |
| 3/4 |
c |
Zucchini, sliced |
| 4 |
c |
Tomatoes, peeled |
| 4 |
c |
Beef broth |
| 1/4 |
c |
Barley |
| 1/4 |
c |
Rice |
| 2 |
c |
White sauce |
| 1/2 |
c |
Vinegar |
| 1 |
|
Clove garlic, minced |
| 1 |
ts |
Caraway seed |
| 1 |
ts |
Salt |
| 2 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Thyme |
| 1 |
c |
Sour cream or plain yogurt |
INSTRUCTIONS
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.
Serves 6.
Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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