Description
This Polish Stuffed Cabbage Soup captures all the comforting flavors of traditional cabbage rolls in a hearty, warm bowl of soup. Ground beef and pork are combined with fresh vegetables, rice, and a rich tomato-based broth seasoned with paprika and thyme. Perfect for a cozy meal, this soup is both filling and flavorful, making it an excellent choice for winter dining or anytime you crave a taste of Eastern European home cooking.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 pound ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Vegetables and Rice
- 4 cups chopped green cabbage
- 1 large carrot, diced
- 1 celery stalk, diced
- 1/3 cup uncooked white rice
Liquids and Canned Goods
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 6 cups beef broth
Seasonings and Garnish
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon red wine vinegar (optional)
- Chopped fresh parsley for garnish
Instructions
- Brown the meat: Heat olive oil in a large soup pot over medium heat. Add ground beef and ground pork, cooking until browned and crumbled. Drain excess fat if needed.
- Sauté aromatics: Add finely chopped onion and minced garlic to the pot, cooking for 2 to 3 minutes until softened and fragrant.
- Add vegetables: Stir in chopped green cabbage, diced carrot, and diced celery, cooking for another 5 minutes to slightly soften the vegetables.
- Combine liquids and seasonings: Add diced tomatoes, tomato sauce, beef broth, uncooked white rice, paprika, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 25 to 30 minutes, or until the rice and vegetables are tender.
- Finish and garnish: Remove the bay leaf. Stir in the optional red wine vinegar if desired and adjust salt and pepper to taste. Serve garnished with chopped fresh parsley.
Notes
- For a heartier texture and nuttier flavor, substitute brown rice or barley for the white rice.
- Leftover soup tastes even better the next day as flavors continue to meld.
- This soup freezes well for up to 3 months — simply thaw and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
