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
- 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.
- 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.
- 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.
- 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