You may use 1 pound and four hundred and fifty grams of ground beef, ground pig, or a combination of the two.
One tablespoon of olive oil
Medium onion, chopped
Mince three cloves of garlic.
About four or five cups of chopped cabbage, from one small head
Two medium carrots, peeled and sliced
Total weight of diced tomatoes: fourteen ounces Contains 400 grams of juice
Can of tomato sauce (15 oz, 450 g)
Recipe calls for four cups of beef broth. one liter
Uncooked 1/2 cup long grain rice
One tablespoon of Worcestershire sauce
Spoonful of paprika
Tossed thyme, dried: 1/2 teaspoon
Half a bay leaf
Modest amounts of salt and pepper
Chopped fresh parsley for garnish
Instructions
Make the Meat Brown:
Warm the olive oil in a big Dutch oven or saucepan over medium heat. Toss in the ground beef and heat, stirring occasionally, until browned and cooked through, being sure not to let it stay pink. Remove any surplus of fat if needed.
Toss the chopped onion and minced garlic into the saucepan with the meat to sauté the vegetables. After about 5 minutes of cooking, toss periodically, the onions should be tender and transparent.
Then, stir in the carrots and cabbage, which should be finely chopped. Permit the cabbage to start to soften by cooking for a further 5 minutes.
Include the Seasonings and Liquids:
Incorporate the chopped tomatoes, tomato juice, tomato sauce, and beef broth. Combine the raw rice, Worcestershire sauce, paprika, dried thyme, and bay leaf; stir to combine. Taste and add salt and pepper as needed.
Bring the soup to a boil, then lower the heat to low to simmer. Simmer, covered, for 25–30 minutes, or until veggies and grains are soft.
Lastly, taste the soup and add more spice if necessary before removing the bay leaf. You may adjust the soup’s thickness by adding extra water or broth as needed.
To serve, spoon the soup into individual bowls and top with chopped parsley. Warm it up and serve it with some crusty toast.