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Cabbage Roll Soup

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All the comfort of homemade cabbage rolls in a cozy, one-pot soup. Ground beef, tender cabbage, and rice simmer in a savory tomato broth, with fresh parsley stirred in at the end. A satisfying dinner with simple ingredients and no rolling required.
Cabbage roll soup with ground beef and rice in a deep pot, filled with tender cabbage and carrots in tomato broth and sprinkled with fresh parsley.
Servings: 6
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Prep Time: 15 minutes
Cook Time: 50 minutes
Resting Time 5 minutes
Total Time: 1 hour 10 minutes

Equipment

  • 1 large heavy-bottomed pot with a lid, approximately 6-quart capacity
  • 1 wooden spoon or spatula

Ingredients 

For the Beef and Vegetables

  • 1 tablespoon olive oil
  • 1.1 lb ground beef (500 g,) preferably 85–90% lean
  • 1 large onion (about 180 g), diced
  • 2 medium carrots (about 180 g), peeled and diced
  • 4 garlic cloves minced
  • 1.3 lb green cabbage (600 g), weighed without the core and chopped into bite-size pieces

For the Broth and Rice

  • 2 tablespoons tomato paste
  • 1 teaspoon sweet paprika
  • ½ teaspoon dried thyme
  • 6 cups unsalted beef broth
  • 2 small bay leaves
  • 1 teaspoon fine salt plus more to taste
  • ½ teaspoon black pepper
  • ½ cup uncooked long-grain white rice , rinsed and drained
  • 14 oz crushed tomatoes (400 g)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon sugar
  • 2 tablespoons chopped fresh parsley

For Serving (Optional)

  • Sour cream
  • Extra chopped fresh parsley
  • Bread

Instructions

  • Brown the beef. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the ground beef and let it cook undisturbed for about 2 minutes before breaking it into small pieces. Continue cooking until browned, about 7–9 minutes total. Spoon off excess grease if needed, leaving about 1 tablespoon in the pot.
  • Soften the vegetables. Reduce the heat to medium and stir in the diced onion and carrots. Cook for 5–6 minutes, stirring occasionally, until the onion softens. The carrots will finish cooking as the soup simmers.
  • Build the tomato base. Stir in the tomato paste and cook for 1–2 minutes. Add the garlic, sweet paprika, and thyme, then stir for about 30 seconds, until fragrant.
  • Simmer the cabbage. Add the chopped cabbage and beef broth, gently loosening any browned bits from the bottom of the pot. Stir in the bay leaves, salt, and black pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer for 10 minutes.
  • Add the rice and tomatoes. Stir in the rinsed rice, crushed tomatoes, and Worcestershire sauce. Return to a gentle simmer, cover, and cook for another 20 minutes, or until the rice and cabbage are tender. Stir occasionally, reaching the bottom of the pot to keep the rice from sticking.
  • Finish and serve. Remove the bay leaves and stir in the sugar. Taste the broth and adjust the salt if needed. Stir in the fresh parsley, remove from the heat, and let the soup rest for 5 minutes. Serve with sour cream, extra parsley, and bread if you like.

Notes

  • Rice: Use regular long-grain white rice. Brown rice and instant rice need different cooking times and are not direct substitutes in this recipe.
  • Broth and salt: This recipe uses unsalted beef broth. If using salted broth, start with less added salt and adjust to taste at the end.
  • Consistency: The rice continues to absorb broth as the soup sits. A splash of water or beef broth helps loosen leftovers when reheating.
  • Cabbage: Small, bite-size pieces cook more evenly and are easier to eat. If your cabbage is especially firm, let it soften a little longer before adding the rice.
  • Sugar: The ½ teaspoon of sugar helps balance the acidity of the tomatoes without making the soup sweet.
Cabbage roll soup with ground beef and rice in a deep pot, filled with tender cabbage and carrots in tomato broth and sprinkled with fresh parsley.
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