Cabbage Roll Soup
User Reviews
5
Cabbage Roll Soup
Description
This hearty soup incorporates ground beef browned and combined with sautéed onions, carrots, cabbage, and garlic. The vegetables soften while simmering in a mixture of beef broth, tomato sauce, diced tomatoes, and seasonings including paprika, oregano, and bay leaves. The addition of rice cooks directly in the soup, adding body and a tender bite.
The broth gains depth from Worcestershire sauce and a touch of brown sugar to balance acidity. Fresh lemon juice and parsley stirred in at the end add brightness and freshness. The soup simmers until the rice is cooked and flavors meld.
Served warm, this soup offers the satisfying taste of cabbage rolls in an easier, spoonable form. It pairs with a crusty bread or simple side salad for a filling meal. Adjust broth amount to preference for thickness.
The recipe notes that one tablespoon of brown sugar is sufficient to balance flavors. Simmer gently to soften cabbage without overcooking other ingredients.
Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs ground beef lean
- salt freshly ground
- black pepper freshly ground
- 1 yellow onion chopped (1 3/4 cups, large
- 2 carrot chopped (1 1/4 cups, large
- 5 cups cabbage 16 - 19 oz, packed chopped
- 3 cloves garlic minced
- 4 cups beef broth then more to thin if desired, low sodium
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans diced tomatoes petite
- 1 Tbsp* light brown sugar packed
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp paprika dried
- 1 tsp oregano dried, or 1 Tbsp chopped fresh
- 3/4 tsp thyme dried, or 2 1/2 tsp chopped fresh
- 2 bay leaf
- 3/4 cup long-grain white rice dry
- 1 Tbsp lemon juice fresh
- 1/3 cup parsley chopped, fresh
Instructions
- Heat 1 Tbsp olive oil in a large pot over medium-high heat.
- Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in pot.
- Add onion and carrots to pot and saute 2 minutes, then add cabbage and garlic and saute 3 minutes longer.
- Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture.
- Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
- Stir in more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.
Notes
- Reducing brown sugar to 1 tablespoon from 2 is recommended to avoid excess sweetness while maintaining flavor balance.
User Reviews
Overall Rating
5
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