Description
Ingredients
1 pound ground beef
– 1 small onion (diced)
– 2 carrots (diced)
– 2 cups green cabbage (chopped)
– 3 garlic cloves (minced)
– 4 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 can (8 oz) tomato sauce
– 1/2 cup uncooked white rice
– 1 teaspoon smoked paprika
– 1/2 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Fresh parsley (chopped, for garnish)
Instructions
1. In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat.
2. Add the onion, carrots, cabbage, and garlic to the pot. Sauté for 3–4 minutes until the vegetables begin to soften.
3. Stir in the beef broth, diced tomatoes, tomato sauce, rice, smoked paprika, thyme, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat to low, cover, and simmer for 25–30 minutes, stirring occasionally, until the rice is tender.
5. Adjust seasoning to taste and garnish with fresh parsley before serving.
Notes
Pair this hearty soup with crusty bread or a side of buttered crackers for a comforting meal.
**Chef’s Tip:** To save time, use pre-shredded cabbage or frozen diced vegetables without sacrificing flavor.