Upgraded Cabbage Roll Soup

Ingredients

• 2 tablespoons olive oil
• 450g (1 pound) 90% lean ground beef
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 medium yellow onion, finely diced
• 2 teaspoons minced garlic
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce
• 3 level tablespoons brown sugar
• 4 heaping cups coarsely chopped cabbage
• About 1 1/2 cups carrots, from 2 medium carrots, quartered
• 4 cups beef broth
• 24 oz (680g) tomato sauce
• 1/2 level cup uncooked long-grain rice, rinsed
• 1 bay leaf
• Parsley or dill, to garnish
• A splash of lime or lemon juice

Method

1. Heat the olive oil in a large soup pot.
2. Season the ground beef lightly with salt and pepper.
3. Brown the beef for 6 to 7 minutes, breaking it into small pieces.
4. Add the onion and garlic and cook for about 3 minutes.
5. Add the tomato paste and cook for 1 minute to caramelise it slightly.
6. Stir in the smoked paprika and dried thyme.
7. Add the Worcestershire sauce, soy sauce and brown sugar and mix well.
8. Add the cabbage, carrots and rinsed rice.
9. Pour in the tomato sauce and beef broth.
10. Season with salt and pepper and add the bay leaf.
11. Bring the soup to a boil.
12. Reduce the heat and simmer uncovered for 25 to 30 minutes, until the rice is tender and the soup has thickened slightly.
13. Remove the bay leaf.
14. Finish with chopped parsley or dill and a splash of lime or lemon juice.