Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 1 pound ground beef (450g), or 1 package (14 oz/400g) plant-based ground meat alternative
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 8 cups beef broth (or vegetable broth for vegetarian version) (approximately 1.9 liters)
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 medium head green cabbage, cored and shredded (about 6 cups)
  • 1 bay leaf
  • 1 tablespoon apple cider vinegar (15 ml)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (optional)
  • Sour cream or Greek yogurt (optional)

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes.
  2. Add ground beef (or plant-based alternative) to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in garlic, thyme, and smoked paprika and cook for 1 minute more, until fragrant.
  4. Pour in beef (or vegetable) broth and add crushed tomatoes. Stir well.
  5. Add shredded cabbage and bay leaf to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 1.5 hours, until the cabbage is tender.
  6. Stir in apple cider vinegar. Season with salt and pepper to taste. Remove bay leaf before serving.
  7. Ladle soup into bowls and garnish with fresh parsley and a dollop of sour cream or Greek yogurt, if desired.