Cabbage Roll Soup Recipe

Ingredients

• 1 lb (450g) ground beef or turkey
• 1 small cabbage, chopped into bite-sized pieces
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (15 oz/425g) diced tomatoes
• 1 can (15 oz/425g) tomato sauce
• 4 cups (1L) beef or vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon paprika (optional)
• ½ cup uncooked rice (white or brown)
• Salt and black pepper, to taste
• Fresh parsley, for garnish
• Sour cream or yogurt, for serving (optional)

Instructions

1. Brown the Beef:

1. Heat a large pot or Dutch oven over medium heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.

2. Sauté the Vegetables:

1. Add the chopped onions, carrots, celery, and garlic to the pot. Sauté for 4-5 minutes until softened.

3. Add the Cabbage and Seasonings:

1. Stir in the chopped cabbage, diced tomatoes, tomato sauce, broth, thyme, oregano, bay leaf, paprika, salt, and black pepper.
2. Bring the soup to a boil.

4. Add the Rice and Simmer:

1. Stir in the uncooked rice.
2. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the cabbage is tender and the rice is fully cooked. Stir occasionally to prevent sticking.

5. Serve:

1. Remove the bay leaf. Taste and adjust seasonings as needed.
2. Ladle the soup into bowls and top with a dollop of sour cream or yogurt. Garnish with fresh parsley.

Tips:

• Use ground turkey or chicken for a lighter version.
• If you prefer softer rice, pre-cook it before adding it to the soup.
• Store leftovers in the fridge for up to 3 days; the soup gets even better as flavors meld.