German Sour Cream Soup

1/2 pound bacon, diced
3/4 cup chopped cabbage
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
3/4 cup chopped potato
3/4 cup sliced zucchini
4 cups tomatoes, peeled and chopped
4 cups beef broth
1/4 cup barley
1/4 cup rice
2 cups white sauce
1/2 cup vinegar
1 clove garlic, minced
1 teaspoon caraway seed
1 teaspoon salt
2 teaspoons Worcestershire sauce
1/4 teaspoon thyme
1 cup sour cream or plain yogurt

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.