Ukrainian Cabbage Roll Soup
Ok fine, so Ukrainian Cabbage Roll Soup isn’t a pretty soup. In fact, it’s so ugly I had no idea how on earth I was going to photograph it so that anyone would be enticed into making it. I could beg and please with you guys ” Seriously! It’s so delicious!” but instead I cheated.
Let me distract your eye to the gorgeous vintage tablecloth I thrifted the other day and of course, one of my working pieces of Pyrex.
I love the 70’s brown Pyrex. Hey, everything has to have a use. My pinks and turquoise collection is there to beautify my house and my browns are my workhorses. I can put them to work, they are cheaper than their colourful counterparts and you know what?
This photo makes me love my 1970’s Woodland set of cinderella Pyrex bowls.
It suits that soup, darn it.
That tablecloth, though. It was brand new and still had creases in it. I’d wager it’s the same time period, the 1970’s. Someone took it out of their closet, donated it and of course, my eagle eye spotted it right away, knowing that it would be an excellent photo prop. Not only that, it’s a popular choice around the house when it comes time to set the table.
Oh, did you want to talk about soup? I guess we can talk about that ugly soup.
It’s delicious. It’s healthy, hot, steamy, full of Ukrainian flavour amazing. It tastes like my Grandma’s Cabbage rolls, without the actual rolling part. Which means that Ukrainian Cabbage Roll Soup is much easier than making cabbage rolls.
Did I mention healthy? This packs a healthy punch here folks. This is the kind of cabbage soup diet that I could be on!
Well, not really. Let’s face it, desserts are pretty awesome. Man cannot live on cabbage soup alone, but he can make this for dinner this week!
Happy cooking babes!
Love you more than chocolate,
- 1 tablespoon oil
- 1 pound lean ground beef
- 1 cup chopped yellow onion about 1 medium onion
- 6 cloves of minced garlic
- 1/2 pound lean ground pork
- 6-7 cups of packed cabbage I tear the pieces into large bite size
- 3/4 cup uncooked rice
- 1 oz can of diced tomatoes 28
- 2 tablespoons tomato paste
- 2 tbsp brown sugar
- 4 cups beef broth
- 1 1/2 cups tomato juice
- 1 tablespoon Worcestershire sauce or to taste
- 2 leaves bay
salt and pepper to taste
- Heat the oil in a large pot over medium-high heat.
- Place the onion, garlic and minced pork and beef in the pot.
- Cook and stir until browned and crumbly,about 5 to 7 minutes.
- Drain the grease and return to the stove.
- Add chopped cabbage, fry for 3-4 minutes then add all the other ingredients to the mixture.
- Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot.
- Simmer for 20-25 minutes until the rice is cooked and the cabbage is softened.
- Remove the bay leaves.
- To re-heat any leftovers you may want to add additional beef broth to thin out the consistency, it can thicken up once in the refrigerator.