Unstuffed Cabbage Roll Soup (Print Layout)
Hearty Eastern European soup with beef, rice, and cabbage in tomato broth.
# What You Need:
→ Meats
01 - 1 lb lean ground beef
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 garlic cloves, minced
04 - 4 cups green cabbage, chopped
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
→ Grains
07 - 1/2 cup uncooked long-grain white rice
→ Liquids
08 - 6 cups beef broth
09 - 1 (15 oz) can diced tomatoes
10 - 1 (15 oz) can tomato sauce
11 - 2 tbsp tomato paste
→ Spices & Seasonings
12 - 1 tsp dried oregano
13 - 1 tsp dried thyme
14 - 1 tsp paprika
15 - 1 bay leaf
16 - 1/2 tsp ground black pepper
17 - 1 tsp salt
→ Optional Garnishes
18 - 2 tbsp fresh parsley, chopped
19 - Sour cream, for serving
# Directions:
01 - In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat if needed.
02 - Add the diced onion, garlic, carrots, and celery. Sauté for 4-5 minutes until softened.
03 - Stir in the chopped cabbage and cook for another 2-3 minutes until slightly wilted.
04 - Add the rice, beef broth, diced tomatoes, tomato sauce, tomato paste, oregano, thyme, paprika, bay leaf, salt, and pepper. Stir well to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, stirring occasionally, until the rice and vegetables are tender.
06 - Remove the bay leaf. Taste and adjust seasoning as needed. Ladle into bowls and garnish with fresh parsley and a dollop of sour cream if desired.
# Expert Suggestions:
01 -
- All the soul warming comfort of stuffed cabbage rolls without spending an hour rolling individual leaves
- The soup actually tastes better the next day when flavors have had time to marry
02 -
- The rice continues absorbing liquid as it sits, so leftovers will be thicker and may need a splash more broth when reheating
- Tasting halfway through the simmer time helps you catch seasoning needs before the rice absorbs too much salt
03 -
- Cutting the cabbage slightly larger than you think you need prevents it from completely disappearing into the soup
- Letting the soup sit off the heat for ten minutes before serving lets the flavors settle beautifully