Cabbage Roll-Inspired Beef Soup
with Wild Rice Medley and Sour Cream
Craving something nostalgic and new? This hearty cabbage roll-inspired soup brings all the comforting flavours of the classic dish into a bowl. Ground beef, tender wild rice, and sweet mirepoix simmer together with tomatoes, garlic, and tender cabbage, creating a rich, slightly tangy broth. A generous dollop of dill-infused sour cream adds a creamy freshness, brightening up every spoonful with its herby notes.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
¼ tasse(s)
Mélange de riz sauvage
226 g
Chou vert, émincé
113 g
Mirepoix
1 pièce(s)
Tomates broyées à l'ail et aux oignons
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
7.5 g
Bouillon de bœuf en poudre
(Contient: Soya, Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Blé)
½ cs
Cassonade
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Blé, Soya, Oeuf, Poisson, Sulfites, Crustacés)
1 cs
Sauce Worcestershire
(Peut contenir : Lait, Moutarde, Noix, Sésame, Blé, Soya, Oeuf, Poisson, Sulfites, Crustacés, Gluten)
20 g
Mélange d'épices pour sauce
(Contient: Soya, Blé Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Sulfites)
4 g
Mélange d'épices à l'ail et à l'aneth
(Contient: Sulfites Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Blé, Soya)
Pas inclus dans votre livraison
½ cs
Huile*
0.13 cc
Sel*
0.12 cc
Poivre*
Ustensiles
Instructions
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add wild rice medley, half the stock powder and 1 cup (1 3/4 cups) water.
- Bring to a boil over high. Once boiling, reduce heat to medium-low.
- Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, in a large pot, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef and mirepoix. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- While beef and veggies cook, cut cabbage into 1/2-inch pieces.
- Carefully drain and discard excess fat.
- Add cabbage and cook for 4-5 min, stirring occasionally, until softened. Season with salt and pepper.
- To the pot with veef, add Gravy Spice Blend, remaining stock powder, Worcestershire and half the brown sugar (use all for 4 servings).
- Cook for 1 min, stirring until coated..
- Add crushed tomatoes and 2 cups (3 1/2 cups) water to the pot. Bring to a simmer.
- Once simmering, cook until veggies are tender and broth thickens slightly, 12-15 min. (TIP: Reduce heat to low and simmer for longer if you have extra time.)
- Meawhile, in a small bowl combine sour cream and Dill-Garlic Spice Blend.
- Add rice to the soup and stir to combine. Season with salt and pepper, if you like.
- Divide soup between bowls and top with dill sour cream.
