"Stuffed Cabbage" Soup

READY IN: 1hr 45mins




  • Meatballs---beat the egg in a medium bowl.
  • Add the bread crumbs, salt, and pepper; mix together.
  • Add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.
  • Heat the oil in a large pot over med-high heat.
  • In batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.
  • Using a slotted spoon, transfer to a plate, leaving the fat in the pot.
  • Soup--add the oil to the fat in the pot.
  • Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in the garlic and cook until it gives off its fragrance, about 1 minute.
  • Add the cabbage and stir well.
  • Add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil.
  • Decrease heat to med-low and simmer for 30 minutes.
  • Add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
  • Meanwhile, bring a medium saucepan of salted water to a boil over high heat.
  • Add the rice and reduce the heat to med-low.
  • Simmer until the rice is tender, about 20 minutes.
  • Drain in a wire sieve and rinse under cold running water.
  • Stir the cooked rice into the soup; season with salt and pepper to taste.
  • Serve hot, with a dollop of sour cream on each serving.