Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 4 cups chopped green cabbage
- 1 cup cooked rice
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- Salt and black pepper to taste
Instructions
- Heat the olive oil: Warm the olive oil in a large soup pot over medium heat to prepare for cooking the beef.
- Brown the ground beef: Add the ground beef to the pot and cook, breaking it up with a spoon, until fully browned. Drain any excess grease to keep the soup light.
- Sauté the onion: Stir in the diced onion and cook for about 4 minutes until softened and translucent, enhancing the soup’s flavor base.
- Add garlic: Mix in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Pour in liquids: Add the beef broth and crushed tomatoes to the pot, stirring to combine all ingredients evenly.
- Add vegetables and seasonings: Incorporate the chopped cabbage, brown sugar, paprika, and dried parsley into the pot to develop taste complexity.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 25 minutes, allowing flavors to meld and cabbage to soften.
- Stir in cooked rice: Add the cooked rice to the soup and heat through, ensuring the rice absorbs the flavorful broth.
- Season to taste: Season with salt and black pepper as desired, adjusting the flavor before serving.
- Serve hot: Ladle the soup into bowls and enjoy immediately while warm and comforting.
Notes
- Uncooked rice can be added directly to the soup, but be sure to increase the simmering time accordingly to fully cook the rice.
- For a lighter version, ground turkey makes a good substitute for ground beef without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Gluten Free
