Brown the meat.
Heat the olive oil in a large pot or pan on medium heat. Put the ground beef in the pan and cook it, stirring from time to time, until it turns brown and is fully cooked, making sure it doesn’t remain pink. Remove any extra fat if necessary.
Put the chopped onion and minced garlic in the pan with the meat to cook the vegetables. After cooking for around 5 minutes, stir occasionally until the onions are soft and see-through.
Next, add the finely chopped carrots and cabbage to the mixture. Let the cabbage cook for another 5 minutes until it starts to get soft.
List the spices and liquids needed.
Add the diced tomatoes, tomato juice, tomato sauce, and beef broth. Mix the uncooked rice with Worcestershire sauce, paprika, dried thyme, and a bay leaf; stir well. Try the food and season with salt and pepper to your liking.
Heat the soup until it boils, then reduce the heat to low and let it simmer. Cook with the lid on for 25–30 minutes until the vegetables and grains are tender.
Finally, try the soup and add extra spice if needed before taking out the bay leaf. You can make the soup thinner by adding more water or broth if necessary.
To serve, put the soup in bowls and sprinkle chopped parsley on top. Heat it up and serve it with some crunchy bread.
