Description
Hearty Polish Cabbage Roll Soup brings classic comfort straight from Eastern European kitchens to your dining table. Packed with tender beef, rice, and savory vegetables, this soul-warming dish promises rich flavors you’ll crave on chilly evenings.
Ingredients
Scale
Meat and Protein:
- 1 pound (1 lb) lean ground beef
- 1 cup cooked brown rice (or quinoa)
Vegetables and Aromatics:
- 1 small green cabbage, cut into pieces (about 7 cups)
- 1 medium-sized yellow onion, chopped into fine pieces
- 2 medium-sized carrots, chopped and quartered
- 1 red bell pepper, seeded and diced
- 2 cloves garlic, minced
- A few fresh thyme leaves, picked
- 1 bay leaf
Liquids and Seasonings:
- 4 cups low-sodium beef broth
- 3 (8 ounces) cans crushed tomatoes
- 1 tablespoon olive oil
- 1 tablespoon honey
- Kosher salt, to taste
- Ground pepper, to taste
Instructions
- Warm olive oil in a spacious Dutch oven over medium temperature, creating a flavorful cooking foundation.
- Crumble ground beef into the pot, seasoning with salt and pepper, and cook until rich brown coloration develops, approximately 5-7 minutes.
- Introduce diced onions and minced garlic, sautéing until aromatics release their fragrant essence and vegetables become translucent.
- Incorporate chopped carrots, bell peppers, and fresh thyme, allowing vegetables to soften and meld flavors for about 5 minutes.
- Gently fold cabbage pieces into the mixture, ensuring even distribution throughout the pot.
- Stream beef broth and crushed tomatoes into the pot, adding bay leaf and a touch of honey for balanced sweetness. Stir thoroughly and bring to a gentle simmer.
- Reduce heat and allow soup to simmer for 20-25 minutes, letting cabbage and vegetables tenderize and develop deep, rich flavors.
- Fold in pre-cooked brown rice or quinoa, stirring to integrate and warming through for an additional 5 minutes.
- Discard bay leaf and taste, fine-tuning seasoning with additional salt and pepper as needed.
- Ladle into warm bowls, optionally garnishing with fresh herb sprinkles for a vibrant finishing touch.
Notes
- Customize the protein by swapping ground beef with ground turkey, chicken, or plant-based crumbles for a lighter, leaner option.
- Transform this soup into a gluten-free meal by using certified gluten-free broth and replacing traditional rice with cauliflower rice or quinoa.
- Boost nutrition by adding extra vegetables like zucchini, spinach, or kale during the last 10 minutes of cooking to maintain their vibrant color and crisp texture.
- Enhance flavor complexity by deglazing the pan with a splash of red wine after browning the meat, which adds depth and richness to the soup’s overall taste profile.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Eastern European
Nutrition
- Serving Size: 6
- Calories: 252 kcal
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 55 mg