Stuffed Cabbage Roll Soup
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 Tablespoon paprika
1 medium onion, diced
2 medium carrots, cut into half moons
2 medium stalks celery, diced
4 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 quart beef broth
½ small head of cabbage, core removed and the rest sliced into thin strips
½ cup rice
Salt and pepper the beef, add the paprika, and mush in. Brown the beef in a small amount of olive oil, then drain and remove to a bowl.
Cook the onion, carrots, celery, and garlic until starting to soften, then add the tomatoes, broth, and cabbage. Add the beef back in, and enough water to cover. Bring to a boil; cover, reduce heat, and simmer for 15 minutes.
Add the rice and cook for another 15 minutes, stirring occasionally until the rice is done and the cabbage is cooked to your liking. Add salt and pepper, if necessary.
Makes 8 servings.