Best Instant Pot Cabbage Roll Soup Recipe

Best Instant Pot Cabbage Roll Soup Recipe :This soup boils quickly and easily in an instant pot! It tastes just like cabbage rolls without all the hassle, especially when topped with sour cream and fresh dill. You can also prepare this easy recipe in a slow cooker or on the stove!
During a modest holiday get-together a few years ago while I was still working at my corporate job, my coworkers and I had the opportunity to sample the most delicious cabbage rolls that my friend Julia had baked.

Her Russian family had been using this recipe for a very long time, and I could feel how much pride she had in it. She really took her time making these mouthwatering cabbage rolls for us and making sure everything was just right.

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It seems like a really labor-intensive procedure. To get the cabbage leaves soft enough to roll, blanch them first. After stuffing them, they were steamed until the outsides were cooked through and they were prepared to be topped with dill and sour cream.

Best Instant Pot Cabbage Roll Soup Recipe 

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Ingredients

• 1 Tablespoon olive oil
• 1 pound ground pork
• 1 pound lean ground beef
• 1 onion (chopped)
• 4 garlic cloves (minced)
• 5 cups coarsely chopped green cabbage
• 6 cups beef broth
• 1 28-ounce can crushed tomatoes
• 1 cup uncooked white rice
• 2 Tablespoons brown sugar
• 1 Tablespoon worcestershire sauce
• 1 1/2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper (to taste)

 

For Topping

• Chopped fresh dill

• Sour cream

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• Set the Instant Pot to SAUTE and drizzle with olive oil.

• When hot, add the onion and garlic and sauté for two to three minutes, or until the onion is transparent.
  Add the ground beef and pork, season with salt and pepper, and brown the meat for five to six minutes, breaking it apart with a wooden spoon. After browning, select CANCEL.

• Stir in the remaining components. Mix everything together.
  Place the pot’s lid on and secure it. Switch the valve to sealing.

• For fifteen minutes, cook on MANUAL (high pressure). The countdown timer will start after the pressure builds, which should take roughly fifteen minutes.

• Press the CANCEL button and quickly release the pressure when the countdown goes off.
• Crack up the pot and give everything a good stir. To taste, add salt and pepper for seasoning. Serve with sour cream and fresh dill on top.

Stove Top

• In a large stockpot or Dutch oven, heat the olive oil over medium-high heat.
  Once heated, add the onion and garlic and sauté for 2 to 3 minutes, or until the onion is transparent.

• Add the ground beef and pork, season with salt and pepper, and brown the meat for five to six minutes, breaking it apart with a wooden spoon.

• Stir in the remaining components. Stir.
  After bringing to a boil, simmer for 25 minutes on low heat.
  To taste, add salt and pepper for seasoning. Top with sour cream and fresh dill and serve.

Slow Cooker

• Sauté the onion and garlic in olive oil in a big skillet for two to three minutes, or until the onion is transparent.
  Add the ground beef and pork, season with salt and pepper, and brown the meat for five to six minutes, breaking it apart with a wooden spoon.

• Put everything in the crock cooker, excluding the rice.
  Cook with a lid on for four hours on high or seven or eight hours on low.

• Mix with the raw rice fifteen minutes before serving. In the boiling broth, it will cook.
  To taste, add salt and pepper for seasoning. Top with sour cream and fresh dill and serve.

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