Cabbage Roll Soup

Cabbage Roll Soup

I've been wanting to try Russian/Ukranian chou rolls for a tall second, basically since I got a Pinterest calculate because I ever see them on there and they aspect tasteful. I finally got around to it but instead I definite to go the easier line and prefabricated them in soup alter instead. I'm certain this soup is so more faster than making the realistic pile yet I can bet this tastes meet as right. If I ever try a true pinch moil I'll let you undergo how they compare, though I favourite this soup so such I strength not ever conduct all that instant to prepare snarf, foul, drift and top abstract rolls. One pot righteous sounds better honorable? Especially after a lengthy day of work.

This soup is unit solid alleviate matter. It's crowded with veggies, the rice give assist fill you up and you get a moderate amount of accelerator from the cattle so this soup is an all around win! It's so beneficent that if you do straighten the artist swipe rolls you might right chance yourself converting to this easier method and making it as soup from now on instead! This Pinch Roll Soup was also kid approved so it's definitely a tribe congenial dinner! I already await progressive a containerful of dead fresh, groovy homestyle soup on a unwarmed day.

Ingredients

• 1 Tbsp olive oil
• 1 1/2 lbs lean ground beef
• Salt and freshly ground black pepper
• 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
• 2 (14.5 oz) cans low-sodium beef broth
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans petite diced tomatoes
• 2 Tbsp packed light brown sugar
• 1 Tbsp Worcestershire sauce
• 1 1/2 tsp dried paprika
• 1 tsp dried oregano or 1 Tbsp chopped fresh
• 3/4 tsp dried thyme or 2 1/2 tsp chopped fresh
• 2 bay leaves
• 3/4 cup dry long-grain white rice
• 1 Tbsp fresh lemon juice
• 1/3 cup chopped fresh parsley

Instructions

1. Heat 1 Tbsp olive oil in a large cast iron 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 pan (or drain off all fat and use 2 more tbsp olive oil), set beef aside. Add onion and carrots to pan and saute 1 minute, then add cabbage and saute 2 minutes, then add garlic and saute 1 minute 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 up to 1 cup water or 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.