Cabbage Roll Soup
A cozy and comforting soup combining classic cabbage roll flavors into a quick, hearty dish perfect for weeknight dinners.
Ingredients
Soup Ingredients
- 1 head head of cabbage, chopped (about 6–8 cups shredded) Chopped into bite-sized pieces.
- 1 pound ground beef Can substitute with ground turkey for a lighter option.
- 1 medium onion, diced Diced into small pieces.
- 2 cloves garlic, minced Minced finely.
- 1 can diced tomatoes (14.5 oz) Planned for richer tomato flavor.
- 4 cups beef broth Can use vegetable broth for a vegetarian option.
- 1 tablespoon tomato paste Enhances the soup's body.
- 1 teaspoon paprika Adds depth to the flavor.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Heat a large pot over medium heat. Add the ground beef, diced onion, and minced garlic. Cook, breaking the meat up, until the beef is browned and the onion is soft (about 6–8 minutes). Drain any excess fat.
- Stir in the chopped cabbage, diced tomatoes, beef broth, tomato paste, and paprika. Season with salt and pepper. Mix until the tomato paste is dissolved and everything is evenly combined.
Cooking
- Bring the pot to a boil, then reduce the heat to low. Cover and simmer gently for 30 minutes, or until the cabbage is tender and the flavors have melded.
- Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if the tomatoes taste too bright.
Serving
- Ladle into bowls and finish with a spoonful of sour cream or a drizzle of good olive oil. Serve with crusty bread or buttered rolls.
Notes
Refrigerate leftovers in an airtight container for 3–4 days. For freezing, portion and freeze up to 3 months. Add a splash of broth or water when reheating if the soup has thickened.