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Cabbage roll soup with sour cream and dill in a bowl with a spoon.
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5 from 2 votes

Cabbage Roll Soup

Cozy Cabbage Roll Soup with all the flavor and heartiness of classic cabbage rolls in an easy, unstuffed cabbage soup made in one pot.
Prep Time15 minutes
Cook Time35 minutes
Resting Time10 minutes
Total Time1 hour
Course: Soup and Stew
Cuisine: Ukrainian
Diet: Gluten Free
Servings: 8 servings
Calories: 245kcal
Author: Olena Osipov

Ingredients

  • 1 large onion finely chopped
  • 5 large garlic cloves minced
  • 2 large carrots diced
  • 1 tablespoon olive oil extra virgin
  • 1 tablespoon oregano dried
  • 1 teaspoon thyme dried
  • 1 pound ground beef extra lean
  • 3 tablespoons tomato paste
  • 28 ounces can diced tomatoes low sodium
  • 14 ounces can tomato sauce or crushed tomatoes low sodium
  • 7 cups beef broth low sodium
  • 7 cups cabbage coarsely chopped
  • 3/4 cup white rice or brown rice uncooked
  • 1 tablespoon vinegar
  • 1 tablespoon sugar, honey or maple syrup
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 3 bay leaves
  • 3 tablespoons dill or parsley finely chopped
  • Fresh dill and yogurt or sour cream for serving
US Customary - Metric

Instructions

  • Preheat large heavy bottom pot or Dutch oven on medium-high heat and swirl oil to coat. Add onion, garlic and carrots; cook for 3-4 minutes, stirring occasionally.
  • Add oregano and thyme and cook for 30 seconds, stirring often. Add ground beef, cook for 10 minutes, breaking into small pieces and stirring but allowing it to brown.
  • Add tomato paste and stir to incorporate.
  • Add diced tomatoes, tomato sauce, beef broth, cabbage, rice, vinegar, sugar, salt, pepper and bay leaves. Stir well, cover and bring to a boil. Then reduce heat to low and cook for 20 minutes for white rice or 35-40 minutes for brown rice. I recommend to stir a few times to prevent rice from sticking to the bottom.
  • Turn off heat and let soup stand for 10 minutes to allow flavors to meld. Add dill or parsley, stir and adjust any seasonings to taste, if necessary.
  • Serve hot topped with sour cream or Greek yogurt and a slice of bread.

Notes

  • Store: Refrigerate in an airtight container for up to 4 days.
  • Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight.
  • Reheat: Reheat in a microwave or desired amount in a small pot on a stovetop until heated through, stirring a few times.

Nutrition

Calories: 245kcal | Carbohydrates: 31g | Protein: 19g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 649mg | Fiber: 5g | Sugar: 9g