Cabbage Roll Soup

Sauerkraut Cabbage Roll Soup
 4-6 servings

1.25 pound ground beef
1 tablespoon oil
1 onion, diced
2 cloves minced garlic
1/2 cup rice
4 cups beef broth
1 (28 ounce) can diced tomatoes, undrained
2 lbs sauerkraut (with liquid)
1.5 Tbs paprika
2 bay leaves
salt and pepper
1/4 cup parsley
sour cream

Brown the ground beef and set aside draining the grease from the pan.
Heat the oil in the pan.
Add the onions and saute until tender, about 5-7 minutes.
Add the garlic and saute until fragrant, about a minute.
Add the rice and toast for a few minutes.
Add the broth and deglaze the pan.
Add the beef, tomatoes, sauerkraut, paprika, bay leaves, salt and pepper and bring to a boil.
Reduce the heat and simmer until the rice is cooked, about 20 minutes (50 minutes for brown rice).
Remove from heat and stir in the parsley.
Serve garnished with sour cream.