This Russian Cabbage Soup is easy to make and filled with carrots and turkey!
One of my favorite additions to soup is CABBAGE.
Yep, the dense, thick leafy green usually found in salads or coleslaw or pickled to make sauerkraut and kimchi is also an amazing addition to soup (and a great way to sneak in some veggies).
When I came across this recipe, I felt inspired. For a long time I’ve been dumping shredded cabbage into my pots of vegetable soup, but usually that’s just what it is, vegetable soup. Russian Cabbage Soup sounded much more exciting and certainly heartier with the addition of meat.
In general, I much prefer lighter, healthier soups compared to the opposite creamy and heavy soups when I am cooking from home. Not always, but most of the time. I naturally gravitate toward healthier foods when I cook (this definitely does NOT include dessert), and this extends to soup.
So rather than making this a beef soup, I added ground turkey.
You guys, it was PERFECT.
This soup was so good. So SOOO good! The ground turkey added just enough flavor and meat to the pot to satisfy even the most demanding of carnivores and the cabbage added a slightly sour hint to the broth which, at least for me, left my tastebuds wanting more and more and more.
Like I said, perfect.
It’s also loaded with fresh carrots, onion, tomato and rice and topped off with fresh parsley. Oh yea, and it takes less than an hour to cook up.
Easy Russian Cabbage Soup with Ground Turkey
- Olive oil
- 1 pound ground turkey
- 1 large yellow onion (chopped)
- 5 large carrots (chopped)
- 7 cloves fresh garlic (minced)
- 1 large head green cabbage (washed, quartered, cored and chopped)
- 8 cups chicken broth or water (add more if desired)
- 14 oz diced tomatoes (one 14 ounce can, no-salt-added )
- 1/2 cup brown rice medley (I used the kind from TJ's, but any rice will work great, rinsed)
- 2 teaspoons paprika
- 1 teaspoon crushed red pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 bay leaves
- 1 tsp sugar
- 1 Tablespoon Worcestershire sauce (+ 1 teaspoon )
- 1 Tablespoon white vinegar
- salt + pepper (to taste)
- Fresh parsley (for garnish)
- Sour cream (optional)
- In a large pot or dutch oven heat the olive oil over medium-high heat. Once the oil is hot and shimmering, add the ground turkey and brown evenly for 2-4 minutes, stirring frequently.
- Stir in the onions and carrots, mixing well. Cook for approximately 5 minutes to soften. Add the garlic and mix well. Cook for approximately 1 minute then add the cabbage and diced tomatoes and chicken broth or water. Stir well. Finally, stir the rice into the pot, along with the paprika, crushed red pepper, thyme, parsley, bay leaves, and salt.
- Bring the pot to a boil over high heat, and then turn the heat down to low and place the lid on the pot. Simmer, covered, for approximately 20 minutes until the rice is cooked and the vegetables are soft.
- Stir in the sugar, Worcestershire sauce and vinegar. Mix well. Taste and add salt and pepper to taste.
- Serve garnished with chopped fresh parsley and sour cream.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)