cabbage roll soup

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We woke up to tons of beautiful snow this morning here in Red Wing. So, of course, I had to get busy making soup. This is one of my favorites. So delicious, healthy, and cozy. Serve with a scoop of cooked Basmati rice and warm, buttery baguette!

~ serves 8 to 10 people ~

1 lb. lean ground beef

1 lb. lean ground pork

4 Tablespoons olive oil

1 large onion, chopped

1 and 1/2 cups julienne or chopped carrots

1 medium head of cabbage, shredded

1 cup fresh parsley, chopped

3 garlic cloves (2 Tablespoons), minced

3/4 cup golden raisins

1/2 cup brown sugar

1/2 cup apple cider vinegar

64 oz. chicken stock or broth

1/2 cup tomato ketchup

1 (28 oz.) can whole, peeled tomatoes, crushed by hand (including juice)

12 oz. tomato paste

2 Tablespoons smoked paprika

2 Tablespoons fresh or dry dill

1 teaspoon dry ginger

1 teaspoon allspice

2 bay leaves

salt and freshly ground black pepper, to taste

Brown ground beef and pork in skillet until just slightly pink. Drain, if needed, and set aside.

In a large, heavy stock pot, heat the olive oil. Once hot, add: onion and carrot. Saute until veggies are tender. Add cabbage and cook until wilted. Add garlic and parsley. Cook 30 seconds. Add raisins, sugar, vinegar, stock, ketchup, tomatoes, tomato paste, and all spices. Stir well. Bring to boil. Once boiling, reduce heat so soup is gently simmering. Add meat. Cover pot so lid is slightly askew. Cook for 30 minutes, stirring occasionally.

Ladle into bowls. Add a scoop of rice to each. Serve with buttery baguette!



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