Cabbage Roll Soup with Ground Beef

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 head green cabbage, shredded
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 cup water
• 1/4 cup tomato paste
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Stir in shredded cabbage and cook for 5 minutes.
4. 4 Add diced tomatoes, beef broth, water, tomato paste, paprika, and oregano. Bring to a boil.
5. 5 Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
6. 6 Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Equipment

• Large pot
• Wooden spoon

Variations

• Add rice or barley for a heartier meal.
• For a vegetarian version, substitute ground beef with lentils or mushrooms.

Substitutions

• If you're out of beef broth, use chicken broth or vegetable broth as an alternative.

Pairings

• Pairs well with a fresh green salad and rye bread.

Nutrition

Tips

• For extra flavor, brown the beef in batches and drain off excess fat before proceeding.
• Add a splash of vinegar if you prefer a tangier broth.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with crusty bread or a side of sour cream.

FAQ