This Cabbage Soup is a spectacular dish that is easy to make and sure to become a family favourite.
The flavor is reminiscent of Cabbage Rolls – Holubtsi, though I often do not add rice to this soup to keep it on the healthier side. Feel free to add rice if you are looking for a thicker soup. I add vinegar at the end of the cook time to add a touch of tanginess that you often find in cabbage rolls.
Beef Broth from Scratch
I did roast off some beef soup bones to create a base for the broth. You can use your favorite brand of beef broth or make your own. I roasted off beef soup bones and onions in the oven for 90 minutes. Then everything went into a large soup pot with additional onion, garlic, bay leaves, black pepper and was covered with fresh water. It was simmered for a few hours on medium. Strained and used as the main broth in the cabbage soup.
Chicken and vegetable broth will also work well for this soup. Use whatever you have on hand!
Browing the Ground Beef
I browned the ground beef in a large pot with a touch of canola oil. We grow our own beef, and it is on the leaner side. If the beef you have is more marbled skip the extra oil.
If you find a lot of grease left after the beef is browned strain it before making the soup.
Place the strained beef back into a large soup pot. Add the carrots, onions and garlic to the beef, with salt and pepper to taste. Sauté for 10 minutes until the onion is translucent. Add the cabbage, rice, the beef broth and the can of stewed tomatoes.
Simmer on medium until the carrots are fork tender. Once the carrots are tender stir in the vinegar, remove the bay leaves and serve.
Cabbage Roll Soup
- 1 ½ pounds of ground beef
- 3 cups of cabbage – chopped
- 2 cups of carrots – chopped
- 1 cup of yellow onion - chopped
- ¾ cup of uncooked long grain rice
- 2 liters of beef broth
- 1 large can of stewed tomatoes
- 6 cloves of garlic- minced
- 3-4 tablespoons of vinegar
- Salt and pepper
- Brown the ground beef in a large pot with a touch of canola oil.
- If you find a lot of grease left after the beef is browned strain it before making the soup.
- Place the strained beef back into a large soup pot.
- Add the carrots, onions and garlic to the beef, with salt and pepper to taste.
- Saute for 10 minutes until the onion is translucent.
- Add the cabbage, rice, the beef broth and the can of stewed tomatoes.
- Simmer on medium until the carrots are fork tender.
- Once the carrots are tender stir in the vinegar, remove the bay leaves and serve.
This soup is thick and hearty perfect served with fresh buns.
The recipe can be easily doubled to assure you have leftovers.
