Description
This hearty and comforting Cabbage Roll Soup captures all the flavors of traditional cabbage rolls in a warm, easy-to-make soup. Featuring ground beef, tender cabbage, tomatoes, and seasoned with aromatic herbs and spices, this soup is perfect for a family meal and is ready in under an hour.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups cabbage, chopped
Liquids and Tomatoes
- 1 (15 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 4 cups beef broth
- 1 cup water
Grains and Seasonings
- 1 cup cooked rice
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon brown sugar (optional, for sweetness)
Garnish
- Fresh parsley (optional, for garnish)
Instructions
- Brown the Beef: Heat olive oil in a large pot over medium heat. Add ground beef, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
- Sauté Onion and Garlic: Add chopped onion and garlic to the pot with the browned beef. Cook for 3-4 minutes, stirring occasionally, until the onions are softened and translucent.
- Add Remaining Ingredients: Stir in diced tomatoes, tomato paste, beef broth, water, cooked rice, chopped cabbage, dried basil, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce heat to low, cover the pot, and let the soup simmer gently for 30-40 minutes, or until the cabbage is tender and the flavors have melded well.
- Balance Flavors: If desired, stir in brown sugar to balance the acidity of the tomatoes and adjust seasoning with additional salt and pepper if needed.
- Serve: Remove the soup from heat. Ladle into bowls and garnish with fresh parsley, if desired. Serve hot.
Notes
- This soup can be made vegetarian by replacing ground beef with mushrooms and using vegetable broth.
- Using brown rice instead of white rice will add more fiber and nutrients.
- For a spicier kick, add a pinch of crushed red pepper flakes during cooking.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
- You can freeze this soup for up to 2 months; just thaw overnight in the fridge before reheating.
