Description
A hearty and comforting Polish Stuffed Cabbage Soup recipe that combines the flavors of ground beef, cabbage, and tomatoes in a flavorful broth, perfect for a cozy meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef or ground pork (or a mix)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 small green cabbage, chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 6 cups beef broth
- ½ cup uncooked white rice
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon apple cider vinegar
- Chopped fresh dill or parsley for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the ground meat and cook until browned. Drain excess fat if needed.
- Add onion and garlic, and cook for 2–3 minutes until fragrant.
- Stir in carrots and chopped cabbage, and cook for 5–6 minutes until slightly softened.
- Add diced tomatoes, tomato sauce, beef broth, uncooked rice, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes.
- Stir in apple cider vinegar, adjust seasoning to taste, and simmer uncovered for another 5 minutes.
- Serve hot, garnished with fresh dill or parsley.
Notes
- For a vegetarian version, use lentils or meatless crumbles and vegetable broth.
- You can also substitute brown rice or barley, but adjust the cook time accordingly.
- This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 55mg
