Cabbage Roll Soup Recipe
Cabbage Roll Soup |
All the flavors of cabbage rolls with out all the hassle! This soup is easy to make and deliciously flavorful. A delicious new recipe to add to the dinner rotation. Recipe makes about 4 quarts.
Servings: 10
Prep
15 minutes
Cook
45 minutes
Ready in: 1 hour
Ingredients
- 1.25 Tbsp olive oil
- 1.88 lbs lean ground beef
- Salt and freshly ground black pepper
- 1.25 large yellow onion , chopped (1 3/4 cups)
- 2.5 large carrots , chopped (1 1/4 cups)
- 6.25 cups packed chopped cabbage (16 - 19 oz)
- 3.75 cloves garlic, minced
- 5 cups low-sodium beef broth, then more to thin if desired
- 3.75 (8 oz) cans tomato sauce
- 2.5 (14.5 oz) cans petite diced tomatoes
- 1.25 Tbsp* packed light brown sugar
- 1.25 Tbsp Worcestershire sauce
- 1.88 tsp dried paprika
- 1.25 tsp dried oregano or 1 Tbsp chopped fresh
- 0.94 tsp dried thyme or 2 1/2 tsp chopped fresh
- 2.5 bay leaves
- 0.94 cup dry long-grain white rice
- 1.25 Tbsp fresh lemon juice
- 0.42 cup chopped fresh parsley
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
- *Recipe originally listed using 2 Tbsp brown sugar but I've the years I've found 1 Tbsp is plenty.
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