Russian Cabbage Soup

My grandmother made cabbage rolls. Really hard work. This recipe tries to mimic the flavor but in the form of a soup. It's not my grandma's cabbage rolls, but still really good. I've been making this soup for more than 10 years.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 372 Calories

Ingredients

• ⅓ cup white sugar
• ½ cup olive oil
• salt and ground black pepper to taste
• 1 medium head cabbage, chopped
• 1 ½ teaspoons ground white pepper
• ½ medium head garlic, peeled and minced
• 1 cup basmati rice
• 2 large onions, chopped
• 1 (15 ounce) can diced tomatoes
• 1 tablespoon ground paprika
• 2 ½ pounds chuck steak
• 4 (32 fluid ounce) containers vegetable stock
• 4 (16 ounce) cans beer
• 2 medium carrots, chopped, or more to taste
• ⅔ cup wild rice
• 3 (15 ounce) cans tomato puree

Recipe Instructions

Step 1

Cut chuck steak into cubes.

Step 2

Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.

Step 3

Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.