Beef and Cabbage Rice Soup

Beef and Cabbage Rice Soup

from triedandtruerecipe.com
80 min
8 servings

For a quick weeknight dinner, start with this beef and cabbage rice soup. This beef and cabbage soup is so flavorful thanks to a few spoonfuls of fruit preserves.

Ingredients

  • 1 tablespoon neutral oil
  • 2 tablespoons butter
  • 1 yellow onion (peeled and thinly sliced into half-moons)
  • 1 teaspoon sugar (optional)
  • 1 pound ground beef (90/10)
  • 1 teaspoon crushed red pepper
  • 2 teaspoons dry thyme
  • 3 teaspoons Turkish fig spread (or fruit preserves of your choice)
  • 1 cup white rice (uncooked)
  • 1 small head savoy cabbage (trimmed, cored, and thinly sliced)
  • 10 cups water or chicken stock
  • Salt and pepper to taste
  • Fresh dill
  • Sour cream

Directions

  1. 1

    Heat the oil in a large soup pot over medium-high heat. Once hot, melt the butter and add the onions. Cook, stirring regularly, for 15 minutes until they soften and the edges begin to darken.

  2. 2

    If the pot seems dry, add another teaspoon of oil. Turn the heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, for 15–20 minutes until well-browned and thoroughly cooked through. Season with salt, pepper, crushed red pepper, and thyme. Add the fig spread and stir to incorporate. Cook an additional 1–2 minutes.

  3. 3

    Add the white rice, reserved caramelized onions, and the thinly sliced cabbage to the pot. Season the cabbage with a few shakes of salt. Pour the water or stock over and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir the soup occasionally to prevent the rice from sticking.

  4. 4

    Remove the lid from the pot, taste the soup, and season to your preferences. Simmer an additional 10 minutes, uncovered. If the soup is too thick, add another splash of water or stock to the pot.

  5. 5

    Ladle the soup into bowls and garnish with fresh dill or parsley. If you like, serve with a dollop of sour cream. Enjoy!