A comforting and flavorful soup featuring tender cabbage and savory ground beef, perfect for a cozy meal.
Heat a large saucepan over medium-high heat and cook the ground beef, stirring occasionally, until browned.
Ensure the beef is evenly browned for a richer flavor.
Remove the beef with a skimmer and set aside. Deglaze the saucepan with a splash of water and wipe off excess grease.
Deglazing helps to lift the flavorful bits stuck to the pan.
In the same saucepan, heat the olive oil over medium heat. Add the onion, garlic, thyme, marjoram, salt, pepper, and cloves. Cook, stirring, until the onion is softened.
Stirring frequently prevents the spices from burning.
Add the cabbage, carrots, and celery to the saucepan. Cook, stirring, for a few minutes until slightly softened.
Cut the vegetables into even sizes for uniform cooking.
Pour in the water, add the tomato paste and bay leaves, and stir well.
Mix thoroughly to ensure the tomato paste is evenly distributed.
Return the beef to the saucepan, bring to a boil, then reduce the heat to low. Cover and simmer until the cabbage is tender.
Simmering allows the flavors to meld together beautifully.
Stir in the cooked rice and heat through. Remove the bay leaves before serving.
Adding the rice at the end prevents it from becoming mushy.
Serve the soup hot with lemon wedges on the side for a fresh burst of flavor.
Squeeze the lemon just before eating for a zesty kick.
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