Stuffed Cabbage Soup

1. 1

   Heat a deep soup pot over medium heat. Add about a tablespoon of oil.

2. 2

   Add ground beef and brown, breaking up the meat into smaller pieces, about 3-4 minutes. Remove meat from heat and set aside.

3. 3

   Drain all but about a tablespoon of fat from the soup pot. Heat remaining fat over medium and add onion and garlic. Saute until onions are almost translucent.

4. 4

   Add shredded cabbage, sauerkraut, some salt, and pepper. Saute another 3-4 minutes to soften.

5. 5

   Add stock and tomatoes. Bring to a boil and add rice. Reduce to a simmer and cook until rice is just barely softened. Check seasoning and add salt and pepper to taste.

6. 6

   If using cornstarch, whisk a half cup liquid from soup pot into a small bowl with cornstarch. Then stir mixture back into soup and bring to a boil for 1 minute. Remove from heat and add lemon juice.

7. 7

   Serve in soup bowls with a dollop of sour cream (if using).

* Per serving · 4 servings · Values may vary.

No additional tips available.