Easy Russian Cabbage Roll Soup

1 tablespoon vegetable oil
1 pound lean ground beef
1 cup chopped yellow onion (about 1 medium onion)
1 cup diced carrots (about 2 medium carrots)
3 tablespoons minced garlic
4 cups chopped green cabbage (about half of one head)
6 cups low-sodium chicken broth
1 (14 ounce) can no-salt-added diced tomatoes
3/4 cup uncooked long-grain white rice
1 teaspoon paprika
1 bay leaf
1 tablespoon sea salt
1 teaspoon sugar
1 tablespoon Worcestershire
1 tablespoon white vinegar
Fresh parsley for garnish

  1. Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and brown evenly for 2 minutes. Drain excess fat if desired.
  2. Add the onion and carrot to the pot; saute for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth.
  3. Stir the rice into the pot and add the paprika, bay leaf, and salt. Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot. Simmer for 15-20 minutes until the rice is cooked and the cabbage is softened.
  4. Stir in the sugar, Worcestershire, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley.

*When re-heating leftover soup, you may want to add additional broth to thin out the consistency.

Original Recipes visit: Easy Russian Cabbage Roll Soup @ thewanderlustkitchen.com

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