A deconstructed stuffed cabbage soup inspired by my grandmother's cabbage soup recipe in her cookbook, "The Art of Fine Baking." Ground beef, rice, and cabbage provide the heartiness needed to get through the cold winter days while sauerkraut adds a subtle pickled twang. This all-in-one meal soup is sure to take the chill off. —Megan Peck Cooks
1 1/2 pounds
medium yellow onion, chopped
cloves garlic, minced
1 1/4 pounds
sauerkraut, rinsed in cold water and squeezed dry
2 1/2 quarts
14 1/2 ounces
canned diced tomatoes
conventional white rice
salt and pepper
corn starch (optional)
sour cream (optional)
In This Recipe
Heat a deep soup pot over medium heat. Add about a tablespoon of oil.
Add ground beef and brown, breaking up the meat into smaller pieces, about 3-4 minutes. Remove meat from heat and set aside.
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.
Add shredded cabbage, sauerkraut, some salt, and pepper. Saute another 3-4 minutes to soften.
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.
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.
Serve in soup bowls with a dollop of sour cream (if using).