Cabbage Roll Soup

1 pound ground beef

1 medium onion, chopped

2 teaspoons minced garlic

1 medium green bell pepper, chopped

6 cups of water

6 chicken bouillon cubes

1 (8-ounce) can tomato sauce

1 (15-ounce) can diced tomatoes

2 bay leaves

1 teaspoon paprika

2 teaspoons dried dill weed

1 tablespoon brown sugar

Salt and pepper to taste

1/2 head shredded cabbage or 1 bag coleslaw mix

3-4 cups cooked rice


Cook ground beef in a Dutch oven medium-high heat until crumbled and done.  Drain grease.  Add onion, garlic, and bell pepper and cook until vegetables are soft.  Add 6 cups of water and 6 bouillon cubes.  (Or substitute 6 cups of chicken stock or broth.)  Stir in the tomato sauce and diced tomatoes.  Add bay leaves, paprika, dill weed, and brown sugar.  Bring to a boil, then reduce heat to a simmer for about 20-30 minutes, stirring occasionally.  Season with salt and pepper to taste.  Stir in the cabbage and cook just until tender, but not too soft.


To serve, place a spoonful of rice in a bowl, then ladle hot soup over the top.  Store rice and soup separately in fridge.