Hungarian Cabbage Roll Soup

Name: Hungarian Cabbage Roll Soup
Cuisine: American
Ingredients: 1 lb bacon; 1 lb ground beef; 1 onion, roughly chopped; 4 cloves garlic, minced; 2 Tbsp tomato paste; 1 Tbsp paprika; 1 tsp black pepper; 1 tsp thyme; 4 cups low sodium chicken stock; 2 Bou beef bouillon cubes; 28 oz can diced tomatoes; 10 oz can condensed tomato soup; 1 1/2 cup V8 vegetable juice; 1 Tbsp Worcestershire sauce; 1 Head green cabbage; 2/3 cup long or wild rice; Parsley

Lance Wilson @lance_wilson

Nyack, NY

This recipe makes easy work of traditional cabbage rolls. I tried yo make this in my 6 qt pressure cooker, but realized I didn't have enough room, and moved it to a regular soup pot (8 qt), but I bet a 6 qt dutch oven would work too since you can fill it more than a pressure cooker. You could also do this in a slow cooker and let it cook on low for 6-8 hours.

Lance Wilson @lance_wilson

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Ingredients

1 lbbacon
1 lbground beef
1onion, roughly chopped
4 clovesgarlic, minced
2 Tbsptomato paste
1 Tbsppaprika
1 tspblack pepper
1 tspthyme
4 cupslow sodium chicken stock
2Bou beef bouillon cubes
28 ozcan diced tomatoes
10 ozcan condensed tomato soup
1 1/2 cupV8 vegetable juice
1 TbspWorcestershire sauce
1 Headgreen cabbage
2/3 cuplong or wild rice
Parsley

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Steps

1

Cut your cabbage in half through the stem. Cut each half in half through its stem. Cut the stem out of the cabbage as a wedge. Cut the cabbage into roughly inch by inch pieces.
2

Prepare the other ingredients. Combine the onion and garlic. Combine the paprika, black pepper, and thyme. Group the stock, diced tomatoes, soup, and juice. Measure the rice out.
3

Add some oil of your choice to your pot and heat over high heat. Add the beef and brown.
4

Add the onion and garlic, and cook until softened.
5

Add the tomato paste and the spices, and cook until starting to stick to the bottom.
6

Add the stock, diced tomatoes, tomato soup, V8 juice, beef bouillon, and Worcestershire sauce. Bring to a simmer
7

Add the rice, stir, then add the cabbage. Cover and simmer 45 min.
8

While the soup is cooking, fry the bacon (or bake at 375°F for ~20 min).
9

Crumble the cooked bacon and mince a handful of parsley. Add to the soup and serve