Cabbage Roll Soup

Langkah-langkah

1. Heat a Dutch oven or similar large soup pot over medium-high. Add the beef, salt, and pepper. With a wooden spoon or sturdy plastic spoon or spatula, break apart the meat into pieces.
2. Once the meat is broken up, add the carrots, parsnips, and onions. Continue cooking, stirring occasionally, until the meat is browned and the vegetables begin to soften. Add the garlic and cook for 1 additional minute, until very fragrant.
3. Add the beef broth, tomato sauce, rice, bay leaves, maple syrup, Worcestershire, thyme, oregano, and red pepper flakes.
4. Bring to a boil. Then, reduce the heat to simmer for 20 minutes. Add the cabbage.
5. Continue simmering until the cabbage and rice are tender, about 25 to 35 minutes more. Check and stir periodically.
6. Remove the pot from the heat. Fish out and discard the bay leaves and thyme stems. Stir in the vinegar. Cover and let the soup rest for 5 to 10 minutes to allow the flavors to marry and the soup to thicken a bit further, then taste and adjust the seasoning as desired. Enjoy hot.