Next, it’s time to add the chopped cabbage to the pot. I stir it in with the meat mixture until it begins to soften. It’s an impressive sight as the vibrant green of cabbage contrasts against the meaty base. After a few minutes, I pour in the diced tomatoes, beef broth, and tomato paste. The colors in the pot are so lively! I also add the uncooked rice, Worcestershire sauce, thyme, paprika, and season everything with salt and pepper. The combination of flavors at this stage makes my mouth water.
I bring it all to a gentle boil then lower the heat, allowing the soup to simmer, covered, for about 30 minutes. I check occasionally to make sure the rice and cabbage are cooking evenly. It’s hard to resist the urge to sneak a taste, especially when the incredible aroma fills my home! After the 30 minutes, I give it a good stir. The soup should be hearty, and the rice perfectly cooked.
Just before serving, I like to sprinkle some fresh parsley on top for some color and an added fresh taste. It looks beautiful in the bowl, and I always serve it with crunchy bread on the side to soak up the delicious broth.
Pro Tips for Best Results
One pro tip I discovered after testing this recipe several times is to ensure you season adequately at each step. When you add the beef and onions, give it a sprinkle of salt. It makes a huge difference in flavor!
I also like to add a splash of vinegar to the soup just before serving. It brightens up the flavors and gives a little extra zing that really makes the dish pop.
Finally, I recommend letting the soup sit for a few hours or overnight. The flavors deepen and meld together beautifully. If you have time, it’s worth the wait!
Common Mistakes to Avoid
One mistake I made early on was using too much cabbage. While it can seem fun to pile it in, I’ve learned that too much can overpower the other flavors. A large head of cabbage is just right for this recipe and creates a nice balance.
Another common pitfall is not allowing enough cooking time for the rice. I once rushed it, and the rice was still crunchy, which detracted from the overall texture. Be sure to give it a good 30 minutes at a simmer. (See the next page below to continue…)