Sopa de col rellena

Ingredientes

• 1 tablespoon olive oil (14 grams)
• 1/2 large onion, chopped
• 1 pound lean ground beef
• 1 pound lean ground pork
• 6 cups beef broth (48 ounces)
• 24 ounces diced tomatoes, undrained
• 24 ounces crushed tomatoes, undrained
• 1 cup uncooked white rice (200 grams)
• 1 tablespoon Worcestershire sauce (17 grams)
• 1 1/2 teaspoons salt (9 grams)
• 1/2 teaspoon ground black pepper (2 grams)
• 1 teaspoon garlic powder (3 grams)
• 1 teaspoon chili powder (3 grams)
• 2 bay leaves
• 2 sprigs fresh thyme, snipped
• 1 head of cabbage (about 1 pound), chopped into small pieces

Preparación

1. 1

   Sauté the aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped half onion and sauté for 2 minutes until softened and fragrant to build the base flavor for the soup.

2. 2

   Cook the meat: Add the lean ground beef and lean ground pork to the pot. Cook while breaking up the meat with a spoon until it is no longer pink. Drain any excess fat to keep the soup leaner and prevent greasiness.

3. 3

   Add broth, tomatoes, and seasonings: Stir in beef broth, diced and crushed tomatoes, uncooked white rice, Worcestershire sauce, salt, black pepper, garlic powder, chili powder, bay leaves, and fresh thyme. This combination infuses the soup with complex savory notes and spices.

4. 4

   Incorporate the cabbage and simmer: Add the chopped cabbage to the pot and bring the mixture to a low boil. Then reduce heat to maintain a gentle simmer. Cover and cook the soup for 25 to 30 minutes until the rice is tender and the cabbage is cooked through but still slightly crisp, ensuring balanced textures and fully developed flavors.