Upgraded Cabbage Roll Soup

Ingredients

• 2 tbsp olive oil
• 450 g ground beef, 1 pound, 90% lean
• salt and pepper to taste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 medium size yellow onion, finely diced
• 2 tsp minced garlic
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce
• 3 leveled tbsp brown sugar
• 4 heaping cups coarsely chopped cabbage
• about 1 1/2 cups 2 medium size carrots, quartered
• 4 cups beef broth
• 24 oz tomato sauce (3 8-oz cans) or 680 g
• 1/2 leveled cup uncooked long grain rice, rinsed
• 1 bay leaf
• parsley or dill to garnish
• splash of lime juice

Method

1. Season the beef lightly with salt and pepper and brown in olive oil for 6-7 minutes.
2. Add onion and garlic and cook for about 3 minutes until fragrant.
3. Add a spoonful of tomato paste and caramelize it for a minute, season with smoked paprika and dried thyme. Then deglaze with Worcestershire sauce and soy sauce. Add 3 leveled tablespoons of brown sugar and mix everything together.
4. Add cabbage and carrots along with rinsed long grain rice, tomato sauce, and beef broth. Season with salt and pepper and add a bay leaf.
5. Bring it to a boil then reduce to a gentle simmer and let it simmer uncovered for 25 to 30 minutes until the rice is tender and the soup has thickened slightly.
6. Finish it with minced parsley and a splash of lime or lemon juice.