My sister in law Lynda and I went out for lunch last month when they were here on vacation.We ate at a little lunch place downtown Chilliwack. Cabbage Roll soup was on the menu. I ordered it and knew I could take home the idea and make my own. Last week while at work a customer and I were chatting and she had just had lunch with a friend at the same place and mentioned the Cabbage Roll soup she had really enjoyed. The next day she came in and said she made it and it was so good. I'd describe it as half way between Borscht and Hamburger Soup. And for me.....soda crackers with butter are a given when serving a tomato based soup....it's a taste from childhood for me.
(This recipe if made as directed is gluten free)Ingredients:
- 1 pound lean ground beef or ground turkey
- 1 medium onion, diced fine
- 1 cup celery, sliced fine
- 1/2 cup fresh parsley, chopped fine
- 3 cups water
- 2 cups low sodium beef broth ( gluten free)
- 1 cup tomato sauce
- 4 cups canned diced tomatoes
- 1/2 cup uncooked brown rice ( I use Kokuho Rose gourmet sticky brown rice, which is wheat and gluten free)
- 2 cups cabbage, finely chopped (or more)
- 1 tablespoon sugar
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- Fry ground beef in large soup pot over medium heat breaking up the ground beef as it fries to make it very fine.
- Once beef is half way cooked through add the onion, celery and parsley. Continue to cook meat and vegetables until onions are translucent.
- Add water, broth, diced tomatoes and the spices and bring to a light boil.
- Immediately add rice and cabbage. Turn to a low simmer and allow soup to cook for an hour, but it's even better if you leave it too cook for several hours for all the flavours to combine.
Note: This soup will be quite thick. If you like a less thick soup add an extra cup of water.
If you don't have tomato sauce substitute with a can of tomato soup.