Description
Cabbage Roll Soup is a hearty and comforting dish that captures the flavors of traditional cabbage rolls in a warm, easy-to-make soup form. Featuring ground beef, fresh cabbage, tomatoes, and rice simmered in a savory broth and seasoned with paprika, oregano, and thyme, this soup is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Meat and Oil
- 1 Tbsp olive oil
- 1 1/2 lbs lean ground beef
Vegetables
- 1 large yellow onion, chopped (1 3/4 cups)
- 2 large carrots, chopped (1 1/4 cups)
- 5 cups packed chopped cabbage (16 - 19 oz)
- 3 cloves garlic, minced
Liquids and Canned Goods
- 4 cups low-sodium beef broth (plus more to thin if desired)
- 3 (8 oz) cans tomato sauce
- 2 (14.5 oz) cans petite diced tomatoes
Seasonings and Others
- 1 Tbsp packed light brown sugar
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp dried paprika
- 1 tsp dried oregano or 1 Tbsp chopped fresh oregano
- 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh thyme
- 2 bay leaves
- 3/4 cup dry long-grain white rice
- 1 Tbsp fresh lemon juice
- 1/3 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat the Oil and Brown the Beef: Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add the ground beef, season with salt and pepper, and cook while stirring and breaking up the meat occasionally until browned. Transfer the beef to a plate lined with paper towels, reserving 2 Tbsp of the rendered fat in the pot.
- Sauté the Vegetables: Add the chopped onion and carrots to the pot with the reserved fat and sauté for 2 minutes. Then add the chopped cabbage and minced garlic, and sauté for an additional 3 minutes until the vegetables are softened.
- Add Liquids and Seasonings: Pour in the beef broth, tomato sauce, diced tomatoes, light brown sugar, Worcestershire sauce, paprika, oregano, thyme, and bay leaves. Return the browned beef to the pot and stir to combine.
- Simmer the Soup: Season the soup with additional salt and pepper to taste and bring it to a light boil. Add the dry long-grain white rice, cover the pot, and reduce the heat to low. Simmer the soup, stirring occasionally, for about 25 minutes or until the rice is cooked through.
- Finish and Serve: Stir in more beef broth if you prefer a thinner consistency, as the soup thickens as it rests. Add the fresh lemon juice and chopped parsley, stir well, and serve the soup warm.
Notes
- The recipe originally called for 2 Tbsp of brown sugar, but 1 Tbsp is sufficient to balance the flavors.
- Use low-sodium beef broth to control the salt level in the soup.
- For a fresher herb flavor, use fresh oregano and thyme instead of dried.
- If you prefer a thicker consistency, let the soup rest for a few minutes before serving.
- Adjust seasoning at the end to taste, especially salt and pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 60 mg
