Recipe by Boomette
A recipe from Coup de Pouce. I made it today and it's very good and filling. It's an healthy recipe.
Top Review by Ck2plz
Super good! There was not much broth just in case you are looking for a "brothy" soup. It needs a little bit more flavor. I can't think of what could be added but I would definitely make it again. Great ingredients. Do not be scared of the cloves, nice addition.
- 340.19 g lean ground beef
- 14.79 ml extra virgin olive oil
- 1 onion, diced
- 1 garlic clove, finely chopped
- 2.46 ml dried thyme
- 2.46 ml dried marjoram
- 2.46 ml salt
- 1.23 ml black pepper
- 0.25 ml ground cloves
- 709.77 ml roughly chopped cabbage
- 2 carrots, cut in half on the lenght, then sliced
- 2 celery ribs, sliced
- 709.77 ml reduced-sodium beef broth
- 709.77 ml water
- 59.14 ml tomato paste
- 2 bay leaves
- 236.59 ml cooked rice
- lemon, quarters
Directions See How It's Made
- In a large saucepan, cook ground beef at medium-high heat, stirring from timet to time for about 5 minutes or until not pink. With a skimmer, took out the beef and put in a bowl. Set aside. Deglaze the saucepan and then wipe off the grease.
- In the saucepan, heat oil at medium heat. Add onion, garlic, thyme, marjoram, salt, pepper and cloves. Cook, stirring, for about 5 minutes or until onion has soften. Add cabbage, carrots and celery. Cook, stirring, for 3 minutes. Add stock, water, tomato paste and bay leaves. Stir.
- Put the beef back in the saucepan and bring to boil. Reduce heat, cover and let simmer for about 15 minutes (me it was near 25 minutes) or until cabbage is tender. Add cooked rice and reheat for about 2 minutes. Remove bay leaves. Serve the soup with lemon quarters.