“Stuffed Cabbage” Soup
MEATBALLS
- 1 large egg
- 3 tablespoons dried unflavored bread crumbs
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pound ground round beef
- 2 tablespoons vegetable oil
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, finely chopped
- 4 cups packed coarsely chopped green cabbage (about 1 pound)
- 4 cups beef stock, preferably homemade, or use lowsodium canned broth
- One 28-ounce can crushed tomatoes in puree
- 2 cups water
- ½ teaspoon dried thyme
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1 bay leaf
- 1/3 cup long-grain rice
- Salt and freshly ground black pepper
- Sour cream, for serving
Instructions:
Variation
Meaty Beet Borscht: Add 3 medium beets, peeled and cut into ½ -inch dice, to the soup with the stock. Simmer until the beets are tender, about 45 minutes, before adding the browned meatballs. If you wish, substitute 2 tablespoons chopped fresh
dill for the dried thyme.
- To make the meatballs, beat the egg in a medium bowl. Add the bread crumbs, salt, and pepper and mix together. Add the beef and mix lightly but thoroughly with your hands. Roll into 16 meatballs.
- Heat the oil in a large pot over medium-high heat. In batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to a plate, leaving the fat in the pot.
- To make the soup, add the oil to the fat in the pot. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook until it gives off its fragrance, about 1 minute. Add the cabbage and stir well. Add the stock, tomatoes and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil. Reduce the heat to mediumlow and simmer for 30 minutes. Add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil over high heat. Add the rice and reduce the heat to medium-low. Simmer until the rice is tender, about 20 minutes. Drain in a wire sieve and rinse under cold running water.
- Stir the cooked rice into the soup. Season with salt and pepper to taste.
- Serve hot, with a dollop of sour cream on each serving.