Hearty cabbage roll soup (Printable Version)
A comforting blend of cabbage, beef, rice, and tomatoes simmered with herbs in a rich broth.
# Ingredients Required:
→ Meat and oil
01 -
15 ml olive oil
02 -
450 g lean ground beef
→ Vegetables and aromatics
03 -
1 small onion, finely diced
04 -
4 cloves garlic, minced
05 -
400 g coarsely chopped green cabbage
06 -
2 medium carrots, peeled and diced
→ Liquids and sauces
07 -
1.06 liters beef broth
08 -
800 g crushed tomatoes (canned)
09 -
30 ml ketchup
10 -
15 ml Worcestershire sauce
→ Seasonings and grains
11 -
Salt and ground black pepper, to taste
12 -
0.5 teaspoon dried thyme
13 -
90 g uncooked long grain rice
14 -
1 bay leaf
→ Garnish
15 -
2 tablespoons chopped fresh parsley (optional)
# Guide to Cooking:
01 -
Warm olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef, seasoning with salt and pepper. Cook, breaking meat apart, until fully browned, approximately 4 to 5 minutes. Drain excess fat if necessary.
02 -
Stir in diced onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook for about 1 minute until fragrant.
03 -
Add chopped cabbage, diced carrots, beef broth, crushed tomatoes, ketchup, Worcestershire sauce, dried thyme, uncooked rice, and bay leaf. Bring mixture to a boil, then reduce heat to low. Adjust seasoning with salt and pepper to taste.
04 -
Cover the pot and let simmer for 20 to 25 minutes, stirring occasionally, until rice is cooked and vegetables are tender. Remove and discard the bay leaf.
05 -
Ladle soup into bowls and optionally garnish with chopped fresh parsley before serving.
# Extra Suggestions:
01 -
Simmer gently to allow flavors to meld and prevent rice from sticking to the pot.