Description
Hearty cabbage roll soup brings Polish comfort right to dinner tables with rich, savory depths of ground beef, tender vegetables, and robust tomato broth. Its warming flavors invite you to savor each spoonful of traditional goodness.
Ingredients
Scale
Protein:
- 1 pound (454 grams) lean ground beef
Main Vegetables:
- 4 cups (946 milliliters) green cabbage, chopped
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 cloves garlic, minced
Liquid and Seasoning Components:
- 4 cups (946 milliliters) beef broth
- 1 can (14.5 ounces/411 grams) diced tomatoes
- 1 can (8 ounces/227 grams) tomato sauce
- 3 tablespoons tomato paste
- ½ cup (120 milliliters) uncooked long-grain rice
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 bay leaf
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prep the protein by searing ground beef in a spacious cooking vessel over robust heat. Crumble the meat while cooking, ensuring even browning and seasoning with salt and pepper. Eliminate any accumulated grease.
- Infuse aromatic depth by introducing finely chopped onions and minced garlic. Sauté until the vegetables become translucent and release their fragrant essence.
- Transform the pot into a robust soup foundation by incorporating shredded cabbage, julienned carrots, diced tomatoes, tomato sauce, and tomato paste. Pour in rich beef broth, splash Worcestershire sauce, and balance with a hint of brown sugar. Add bay leaf and Italian herb blend to elevate the flavor profile.
- Introduce raw rice directly into the simmering liquid. Reduce temperature, cover the pot, and allow ingredients to meld together. Gently cook until cabbage becomes tender and rice absorbs the savory broth, approximately 25-30 minutes.
- Conduct a final flavor assessment, adjusting seasoning with salt and pepper as needed. Remove bay leaf before serving. Optional: Garnish with freshly chopped parsley for a vibrant finishing touch.
Notes
- Choose lean ground beef to reduce excess fat and create a healthier soup version.
- Use brown rice or quinoa for a more nutritious alternative to white rice, boosting fiber and protein content.
- Prep vegetables in advance to streamline cooking process and save time during meal preparation.
- Consider making this soup vegetarian by swapping ground beef with plant-based crumbles or lentils for a protein-packed meat-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg