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Russian Cabbage Roll Soup


  • 1 Tbsp extra virgin olive oil
  • 1 lb lean ground bison OR ground beef
  • 1 cup chopped yellow onion
  • 1 cup diced carrots
  • 3 Tbsp minced garlic
  • 4 cups chopped green cabbage
  • 6 cups low sodium vegetable broth
  • 3/4 cup long grain brown/wild/basmati rice
  • 1 tsp curry powder
  • 1 bay leaf
  • 1 tsp sea salt
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp apple cider vinegar
  • Fresh parsley for garnish


  • Heat the olive oil in a large dutch oven over medium-high heat. Add the ground beef or bison and brown evenly for 2 minutes.
  • Add onions and carrots to the pot and sauté for 5 minutes. Next add garlic, cabbage, and chicken broth.
  • Stir in rice and add curry powder, bay leaf, and salt. Bring the soup to a boil, then turn the heat down and simmer for 15-20 minutes, until rice is cooked through and cabbage is softened.
  • Stir in Worcestershire sauce and vinegar. Garnish with fresh parsley.