Ingredients
Scale
- 1 lb ground beef (80/20 blend works best)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 medium head cabbage, chopped (about 6 cups)
- 1 cup cooked white rice
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon brown sugar
- 2 tablespoons apple cider vinegar
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
- Add the diced onion to the pot with the beef and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the tomato paste and stir for about 30 seconds to cook it slightly. Pour in the beef broth, diced tomatoes, and tomato sauce. Stir to combine all ingredients.
- Add the chopped cabbage, paprika, oregano, thyme, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 20-25 minutes until the cabbage is tender.
- Stir in the cooked rice, brown sugar, and apple cider vinegar. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to blend.
- Remove the bay leaf before serving. Ladle the soup into bowls and garnish with fresh chopped parsley if desired.
Notes
Variations: Try adding a diced bell pepper with the onions, or stir in a handful of fresh dill at the end for an extra layer of flavor. You can also substitute ground turkey or Italian sausage for the beef.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
