Cabbage Roll Soup

Ingredients

Here are the following ingredients:

Soup

• 2 tbsp (30 mL) canola oil
• 4 lb (2 kg) Ground Beef (Medium)
• 1 lb (500 g) diced carrot, about 3 cups (750 mL)
• 8 oz (250 g) finely chopped onion, about 2 cups (500 mL)
• 2 tbsp (30 mL) minced garlic
• 2 tbsp (30 mL) finely chopped fresh rosemary
• 2 tbsp (30 mL) finely chopped fresh thyme
• 1 tbsp (15 mL) paprika
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper, divided
• 16 cups (4 L) beef stock (no salt added)
• 6 cups (1.5 L) marinara sauce
• 4 bay leaves
• 2 lb (1 kg) chopped green cabbage, about 8 cups (2 L)
• 2 tbsp (30 mL) apple cider vinegar
• 1 tbsp (15 mL) Worcestershire sauce
• 14 oz (400 g) uncooked long grain white rice, about 2 cups (500 mL)
• ¼ cup (60 mL) chopped fresh parsley

Mixed Herbs

• ½ cup (125 mL) fresh chopped dill
• ½ cup (125 mL) fresh chopped parsley

Service

• 1 cup (250 mL) sour cream

Preparation

1. Soup: Heat oil in large stock pot set over medium-high heat. Cook ground beef until browned. Drain off fat. Add carrots, onions, garlic, rosemary, thyme, paprika, salt and pepper. Cook until fragrant and vegetables are softened.
2. Pour in beef stock and marinara sauce; bring to a boil. Add bay leaves, cabbage, vinegar and Worcestershire sauce; return to a boil. Stir in rice.
3. Simmer, covered, for 35 to 45 minutes or until vegetables and rice are tender. Remove and discard bay leaves. Stir in parsley. Adjust seasoning as needed. Cool, cover and refrigerate or hold for service.
4. Mixed Herbs: Toss dill with parsley. Cover and refrigerate for service.

Service

1. Reheat soup and hold for service or reheat individual portions to order. Adjust thickness with additional stock or water until desired consistency is achieved.
2. Ladle 2 cups (500 mL) soup into hot bowl. Garnish with 1 tbsp (15 mL) EACH sour cream and 1 tbsp (15 mL) Mixed Herbs.

Beef Cuts