One-Pot Cabbage Roll Soup

[Celerity]

https://cooking.nytimes.com/recipes/1025227-one-pot-cabbage-roll-soup

https://archive.ph/egy9z



Instead of tightly rolling and simmering dozens of cabbage rolls for hours, this recipe takes all the ingredients of a cabbage roll — meat, rice, cabbage and more — and turns them into a hearty weeknight meal. There are numerous ways to make cabbage rolls, therefore this recipe comes with multiple routes: The first method counts on sauerkraut (a tangy, fermented cabbage) for its main flavor source. The sauerkraut brings brightness and complexity to the final dish, but if sauerkraut is not a realistic option, fresh cabbage and a splash of vinegar offer a reliable alternative, with the vinegar replicating that pleasant sauerkraut brininess (see Tip). Taking the time to properly brown the meat, toast the rice, as well as properly seasoning the broth with salt will ensure maximal flavor in the final dish.



Preparation

Step 1
Heat a medium Dutch oven or heavy pot over medium-high heat. Add the beef and a hefty pinch of salt. Using a spatula, spread the beef in an even layer to cover the bottom of the pot. Sear for 3 minutes, then break the beef into smaller pieces and continue cooking for 3 minutes, stirring occasionally, until evenly browned.

Step 2
Stir in the rice and cook, stirring frequently, for 3 minutes, until the rice develops a golden color.

Step 3
Add the onion and cook, stirring frequently, for 5 minutes, until softened and translucent.

Step 4
Add the paprika and garlic and cook, stirring, for 1 minute, until fragrant.

Step 5
Add the tomatoes, crushing them as you add them to the pot, plus 6 cups of water, the sauerkraut and brine (or the cabbage and vinegar), the bunch of parsley and a hefty pinch of salt. Bring to a boil, loosely cover the pot with a lid and boil for 15 minutes.

Step 6
Taste and season with more salt if needed. Discard the parsley bunch and serve the soup with freshly chopped parsley on top.

Tip
Though store-bought sauerkraut is a quick shortcut ingredient that brings great depth to this dish, in a pinch you could substitute fresh cabbage that is spiked with a little bit of rice vinegar. Instead of adding the sauerkraut and brine in Step 5, add 4 cups/10 ounces chopped cabbage and 2 tablespoons rice vinegar to the pot and continue following the recipe as written.

[SheltieLover]

1. I love cabbage roll soup!

Made a big pot today.

Enjoy!

[pnwest]

2. OOF that looks good! Might hafta make that this weekend.

[Jilly_in_VA]

3. Sounds YUM!

Copied the recipe to save for later, since it's Friday (no meat)

[Celerity]

4. Fish With Sizzling Olive Butter

https://www.democraticunderground.com/1157154522