Kinda Cabbage Roll, Kinda Tomato Soup

Ingredients

• 2 tablespoons butter
• 3½ oz kielbasa, diced
• 1 yellow onion, diced
• 1 carrot, diced
• 2 celery stalks, diced
• 1 lb lean ground beef
• Kosher salt
• Freshly ground black pepper
• 3 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 teaspoon ground cumin
• 4 cups beef or vegetable broth
• 1 can (26 fl oz) crushed tomatoes
• 3 cups chopped savoy cabbage
• 1 cup cooked rice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill, plus more for serving
• Sour cream, for serving

Directions

1. In a large pot over medium heat, melt the butter. Add the kielbasa and cook, stirring often, until golden brown and a little crispy, about 3 minutes. Using a slotted spoon, remove the kielbasa and set aside.
2. Add the onions, carrots, celery, and beef to the pot, season with salt and pepper, and cook for 6 to 8 minutes, or until the vegetables are lightly softened and the beef is golden brown and cooked through. Stir in the garlic, thyme, and cumin and cook for 30 seconds. Add the broth and crushed tomatoes, turn the heat up to medium-high, and bring to a boil. Add the cabbage and rice and boil for to 10 minutes, or until tender. Turn the heat down to low, stir in the parsley and dill, and season with more salt and pepper, if needed.
3. Serve topped with a dollop of sour cream, the crispy kielbasa, and a bit of fresh dill.