Cabbage Roll Soup with Beef and Rice

Soup

Cabbage Roll Soup with Beef and Rice

Ground beef, cabbage and rice simmer in a sweet-tangy tomato broth with paprika and Worcestershire.

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Yield
6 to 8 servings
Cuisine
Eastern European-inspired

Serving ideas

Finish the bowls with torn parsley leaves.

Ingredients

See the ingredient checklist
  • 2 tbsp extra-virgin olive oil
  • 1 1/2 lb 90% lean ground beef
  • 1 medium yellow onion, finely chopped
  • 2 medium carrots, thinly sliced
  • kosher salt
  • ground black pepper
  • 6 cloves garlic, minced
  • 29 oz canned fire-roasted diced tomatoes
  • 6 cups chopped cabbage, about 1 lb
  • 4 cups low-sodium beef broth
  • 1/2 cup uncooked long-grain white rice
  • 5 tsp Worcestershire sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp packed light brown sugar
  • 2 tsp sweet paprika
  • 1 1/2 tsp dried oregano
  • 1 cup water
  • 2 tbsp chopped fresh parsley, plus torn leaves for serving

Before you cook

Cut the cabbage into spoon-sized pieces before adding it to the broth.

How to make Cabbage Roll Soup with Beef and Rice

  1. Heat the oil over medium heat. Cook the beef, onion and carrots for about 8 minutes, breaking up the beef as it browns. Season with salt and pepper, then cook the garlic with the mixture for 1 minute.

  2. Add tomatoes, cabbage, broth, rice, Worcestershire, vinegar, brown sugar, paprika, oregano and water. Season, bring to a boil and reduce to a simmer.

  3. Cook, stirring occasionally, for about 20 minutes or until the rice and vegetables are tender. Stir in the parsley.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Cabbage Roll Soup with Beef and Rice

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Ground beef, cabbage and rice simmer in a sweet-tangy tomato broth with paprika and Worcestershire.
Print Recipe
Total Time 40 minutes
Servings: 6 to 8 servings
Course: Soup
Cuisine: Eastern European-inspired
Ingredients Instructions Notes

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Ingredients
  

  • 2 tbsp extra-virgin olive oil
  •  
    1 ½ lb 90% lean ground beef
  •  
    1 medium yellow onion, finely chopped
  •  
    2 medium carrots, thinly sliced
  • kosher salt
  • ground black pepper
  •  
    6 cloves garlic, minced
  •  
    29 oz canned fire-roasted diced tomatoes
  •  
    6 cups chopped cabbage about 1 lb
  •  
    4 cups low-sodium beef broth
  •  
    ½ cup uncooked long-grain white rice
  • 5 tsp Worcestershire sauce
  • Cloudy golden apple cider vinegar in a glass bottle and prep bowl1 tbsp apple cider vinegar
  • Moist light brown sugar in a white prep bowl1 tbsp packed light brown sugar
  •  
    2 tsp sweet paprika
  • 1 ½ tsp dried oregano
  • 1 cup water
  •  
    2 tbsp chopped fresh parsley plus torn leaves for serving

Instructions
 

  1. Heat the oil over medium heat. Cook the beef, onion and carrots for about 8 minutes, breaking up the beef as it browns. Season with salt and pepper, then cook the garlic with the mixture for 1 minute.
  2. Add tomatoes, cabbage, broth, rice, Worcestershire, vinegar, brown sugar, paprika, oregano and water. Season, bring to a boil and reduce to a simmer.
  3. Cook, stirring occasionally, for about 20 minutes or until the rice and vegetables are tender. Stir in the parsley.

Notes

Cut the cabbage into spoon-sized pieces before adding it to the broth.
Adapted from Laura Rege, Delish.

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