Unstuffed Cabbage Roll Soup

Instructions

1. 1

   Brown Beef and Aromatics

   • Heat olive oil in a large Dutch oven or stockpot over medium-high heat.
   • Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
   • Stir in the minced garlic and cook for another minute until fragrant.
   • Add the ground beef to the pot. Use a spoon to break it apart and cook for 6-8 minutes, until fully browned and no pink remains.
   • Carefully drain off any excess grease from the pot.
2. 2

   Combine Soup Ingredients

   • Return the pot to medium heat. Pour in the beef broth, crushed tomatoes, and tomato sauce.
   • Add the brown sugar, apple cider vinegar, Worcestershire sauce, dried thyme, sweet paprika, salt, and black pepper.
   • Stir everything together, scraping the bottom of the pot to release any flavorful browned bits.
3. 3

   Simmer the Soup

   • Bring the soup to a gentle boil.
   • Stir in the chopped cabbage and the uncooked rice.
   • Once the soup returns to a simmer, reduce the heat to low, cover the pot, and let it cook for 25-30 minutes.
   • Stir occasionally to prevent the rice from sticking to the bottom. The soup is ready when the cabbage is tender and the rice is fully cooked.
4. 4

   Finish and Serve

   • Remove the pot from the heat. Taste the soup and adjust seasoning with more salt and pepper if needed.
   • Ladle the soup into bowls, garnish with fresh parsley, and serve hot.
   • For a traditional touch, serve with a dollop of sour cream.