Cabbage Roll Soup Recipe

5 from 2 votes

This cabbage roll soup recipe makes a comforting soup inspired by the Russian cabbage rolls called golubtsy. It is by no means an authentic Russian dish. My Russian grandmother did not make this, nor did my mother. In fact, my baboushka is probably rolling in her grave, but this cabbage roll soup is incredibly delicious, rich, and hearty.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Russian

Servings:

Calories: 428kcal

Author: Lara Dunston

Ingredients

1 cup jasmine rice steamed
400 g red cabbage grated or finely sliced
2 tbsp neutral cooking oil
150 g onion finely chopped
2 cloves garlic finely chopped
100 g carrot finely grated
150 g minced pork
2 tsp sea salt or to taste
1 tsp black pepper
2 tsp ground paprika
¼ tsp chilli powder
1 tsp sugar optional
2 bay leaves
400 g tin of crushed tomatoes
1-2 litres of water
2 tbsp fresh dill or parsley

To Serve

sour cream
gherkins
fresh dill or parsley

Instructions

If you don’t have any leftover steamed rice you can use, in a rice cooker steam one cup of jasmine rice and three cups of water (or follow your rice cooker instructions).
Fill a medium sized pot with hot water, bring it to boil, add the grated or finely chopped red cabbage and a pinch of salt, and boil until the cabbage is soft, then drain.
While the cabbage is boiling, in a flat-bottom round wok, fry pan or skillet, heat the cooking oil and sauté the finely chopped onion, garlic and carrot on low until the onion and carrot are soft and fragrant.
Add the minced pork, turn the heat to medium-high and stir-fry, combining well to break up any clumps, then add the salt, black pepper, paprika, chilli powder, sugar (optional), and bay leaves, and continue to stir-fry until well-combined.
Add the cooked rice and continue to stir-fry, combining everything well, as if you’re making fried rice, ensuring that the rice is separated and coated with the spices. If needed, add a splash of cooking oil.
Pour in the can of crushed tomatoes, stirring to combine well, then add one litre of water, and leave to simmer for 10 minutes. Stir frequently, adding water if necessary, as the rice will continue to expand.
Lastly, add the cooked cabbage, stir to combine, simmer for another 5 minutes, then taste and adjust the seasoning to your palate, adding more salt, spices or sugar if you like.
Just before serving, sprinkle in a tablespoon of fresh dill or parsley, ladle the soup into bowls, top with a dollop of sour cream, sprinkle on more fresh dill or parsley, and serve with dishes of gherkins (dill pickles) and rye bread.

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