Halupsi Soup photograph and recipe by Gwen Schock Cowherd, White Bear Lake, Minnesota, March 2013.
1 pound lean ground beef or ground turkey
1/2 cup chopped smoked ham
1 cup onion, diced fine
½ cup celery, sliced fine
½ cup fresh parsley, chopped fine
4 cups of water
2 cups beef broth
1 cup tomato sauce
4 cups canned stewed tomatoes
½ cup uncooked brown rice
1 small potato, cubed small
3 cups cabbage, chopped fine
1 tablespoon sugar
1 large bay leaf
3 beef bouillon cubes
1 tablespoon Mrs. Dash’s original-blend seasoning
½ teaspoon pepper
Few shakes of garlic powder
- Fry meet in large soup pot over medium heat breaking up the meat as it frys to make it very fine. If you use turkey, add and heat a little olive oil in pan before frying.
- When meat is half-way cooked through add the onion, celery and parsley. Continue to cook meat and vegetables until onions are translucent. Drain off fat.
- Add water, broth, tomato sauce, diced stewed tomatoes and spices, bring to a light boil.
- Add rice and cabbage. Simmer for a couple hours.
- Best if cooled and served the next day.
Note: This soup will be quite thick. If you like a thinner soup, just add another cup of water and maybe another bouillon cube. When I made it I used ground turkey and dried parsley. The smoked ham I used was left over from my Christmas ham. I always make an extra-large ham at holidays so I have leftovers to dice, package, and freeze to have on hand to add extra flavor to soups and casseroles. I added no salt and used low-salt bouillon cubes. Buttered bread or buttered saltines are good served with this soup.