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Hearty German Soup with Sour Cream

8 ounces bacon, diced
3/4 cup chopped cabbage
3/4 cup peeled and chopped potato
3/4 cup sliced zucchini
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup peeled and chopped carrot
4 cups seeded and chopped tomatoes
4 cups beef broth
1/4 cup barley
1/4 cup uncooked rice
2 cups warm water
1/4 cup all-flour flour
1/4 cup cider vinegar
1 clove garlic, crushed
2 teaspoons Worcestershire sauce
1 teaspoon caraway seed
1 teaspoon salt
1/4 teaspoon dried thyme
Sour cream for accompaniment

1. In a heavy saucepan sauté diced bacon on medium-high; drain most of the fat. Add cabbage, potato, zucchini, onion, celery and carrot. Reduce heat and simmer for about 20 minutes. Add chopped tomatoes, beef broth, barley, and rice. Simmer for 2 hours.
2. Just before the 2 hours are up combine water and flour in a small bowl; blend well and stir into the soup.
3. Add vinegar, garlic, Worcestershire sauce, caraway seed, salt, and thyme. Simmer for about 15 minutes.
4. Garnish each serving of soup with a dollop of sour cream.

Makes 8 servings.

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