Hamburg Soup

This old-school hamburger soup is the kind of pot that feeds a crowd and somehow tastes even better reheated the next day. Browned ground beef and onions build a savory base, then potatoes, carrots, celery, tomatoes, and cabbage all go in at staggered intervals so nothing overcooks.

The rice goes in after the first simmer, giving it time to absorb the beefy broth and thicken things up without turning mushy. Cabbage goes in last and gets just enough time to soften while keeping a little bite. That layered timing is what makes this soup work. Every vegetable holds its own texture.

Serve it topped with grated cheese. The cheese melts into each hot spoonful and adds a salty richness that ties the whole bowl together.

Chef Tips

• Break the ground beef into small crumbles with a fork while browning. Smaller pieces distribute more evenly through the soup.
• Stir frequently during the last 45 minutes. The rice and potatoes can stick to the bottom as the broth thickens.
• This soup freezes well for up to three months. Leave the cabbage slightly underdone if you plan to freeze, since it softens further when reheated.

Variations

• Use barley instead of rice for a chewier grain and even heartier texture.
• Add a can of kidney beans with the cabbage for extra protein and a chili-like twist.
• Stir in a splash of Worcestershire sauce during the last simmer for deeper savory flavor.