Cabbage soup with cabbage, bell peppers, tomatoes, minced meat and rice
Ingredients (4 servings):
- olive oil or other vegetable oil - 2 tablespoons
- onions - 2
- minced pork - 300 g
- marjoram - 1/2 teaspoon
- sweet paprika powder - 1 teaspoon
- salt and pepper as required
- carrot - 1
- red bell pepper - 1
- 1/2 small head of white or savoy cabbage
- tinned tomatoes - 1 tin of chopped tomatoes
- tomato paste - 2 tablespoons
- 2 litres of water
- rice - 100 g
- to serve - chopped dill
Heat the oil in a thick bottomed pot. Add the minced meat and diced onion. Fry, stirring constantly, for 5-7 minutes, until the onion is glazed and the meat has changed colour. Add the spices, grated carrots and finely diced peppers. Keep frying and stirring for another 2-3 minutes. Add the water and shredded cabbage. Cook over a medium heat for 15 minutes. Add the canned tomatoes and rice and cook for a further 15 minutes. In the end, add the tomato paste and cook for another 2 minutes. Serve the soup sprinkled with dill.