Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.
Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.
Don't be afraid to add mushrooms and extra bit of pork or ham! The flavor only gets better!
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|Serving Size: 1 Serving (1155g)|
|Recipe Makes: 4|
|Calories from Fat: 169 (29%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 7.2mg||2 %|
|Sodium 2614.4mg||90 %|
|Potassium 2371.2mg||62 %|
|Total Carbohydrate 91.9g||27 %|
|Dietary Fiber 12.9g||51 %|
|Sugars, other 79g|
|Protein 18.6g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 584
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