"stuffed Cabbage" Soup

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 large egg
• 3 tablespoons dried unflavored breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 lb ground beef round
• 2 tablespoons vegetable oil
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 garlic cloves, finely chopped
• 4 cups packed coarsely chopped green cabbage (about 1 lb.)
• 4 cups beef stock
• 1 (28 ounce) can crushed tomatoes in puree
• 2 cups water
• 1/2 teaspoon dried thyme
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 1 bay leaf
• 1/3 cup long-grain rice
• salt
• fresh ground black pepper
• sour cream, for serving

Recipe

• 1 meatballs---beat the egg in a medium bowl.
• 2 add the bread crumbs, salt, and pepper; mix together.
• 3 add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.
• 4 heat the oil in a large pot over med-high heat.
• 5 in batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.
• 6 using a slotted spoon, transfer to a plate, leaving the fat in the pot.
• 7 soup--add the oil to the fat in the pot.
• 8 add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
• 9 stir in the garlic and cook until it gives off its fragrance, about 1 minute.
• 10 add the cabbage and stir well.
• 11 add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil.
• 12 decrease heat to med-low and simmer for 30 minutes.
• 13 add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
• 14 meanwhile, bring a medium saucepan of salted water to a boil over high heat.
• 15 add the rice and reduce the heat to med-low.
• 16 simmer until the rice is tender, about 20 minutes.
• 17 drain in a wire sieve and rinse under cold running water.
• 18 stir the cooked rice into the soup; season with salt and pepper to taste.
• 19 serve hot, with a dollop of sour cream on each serving.