Cabbage Roll Soup
The simple and classic recipe for Cabbage Rolls comes from my Grandma. This soup recipe is an adaptation using the same ingredients. I always serve it with sour cream on top, and fresh dill if we have it.
1 small or about ½ large head of cabbage, core removed
2lbs of ground beef
3 cups of cooked white rice, cooled (this is 1 cup raw)
1-2 onions, finely diced
2 cloves garlic, minced
a good handful of freshly chopped parsley
plenty of salt and pepper
¾ of a can of tomato juice (not tomato sauce)
3 cups chicken stock
water from cooking cabbage, as needed, about 2-3 cups
kosher salt and pepper
1. Bring a large pot of water to the boil; remove core from cabbage. Drop in boiling water and continue to boil until leaves separate. Remove them as they separate until you get down to the smallest bit. Let cool before chopping for soup. Save liquid.
2. In a large bowl mix together well the beef, rice, onion, garlic, parsley and salt and pepper; fry a spoonful of this mixture in a small frying pan and taste for seasoning. Add more salt and pepper if necessary
3. Heat a large heavy soup pot over medium high heat. When pot is hot, add some oil and then add beef mixture.
4. Let cook, and then stir occasionally until beef is cooked, but not too brown. Add tomato juice, stock, chopped cabbage and then some of the cabbage liquid. The soup should be a little more liquid-y at this point than you want, but after about an hour of simmering it should be at the right consistency.