Unstuffed Cabbage Roll Soup

1. 1

   Step 1

   • a.Brown Beef and Aromatics
   • b.Heat olive oil in a large Dutch oven or stockpot over medium-high heat.
   • c.Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
   • d.Stir in the minced garlic and cook for another minute until fragrant.
   • e.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.
   • f.Carefully drain off any excess grease from the pot.
2. 2

   Step 2

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

   Step 3

   • a.Simmer the Soup
   • b.Bring the soup to a gentle boil.
   • c.Stir in the chopped cabbage and the uncooked rice.
   • d.Once the soup returns to a simmer, reduce the heat to low, cover the pot, and let it cook for 25-30 minutes.
   • e.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

   Step 4

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

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