Cabbage Roll Soup

Instructions

1. 1
   Prep onion, carrot, garlic, and cabbage. Rinse 1 cup rice until water runs mostly clear.
2. 2
   Heat 1 tbsp olive oil in a large pot over medium-high. Brown 1 lb ground beef, 5 to 7 minutes. Drain excess fat and season lightly.
3. 3
   Add onion and carrot. Cook 3 to 4 minutes until softened. Stir in garlic, tomato paste, paprika, oregano, and dill. Cook 1 minute.
4. 4
   Pour in crushed tomatoes and 6 cups beef broth. Add Worcestershire, bay leaf, 1.5 tsp salt, and 0.5 tsp pepper. Bring to a simmer.
5. 5
   Stir in chopped cabbage. Simmer 10 minutes, stirring occasionally, until cabbage begins to soften.
6. 6
   Add rinsed rice. Simmer 12 to 15 minutes, stirring now and then, until rice is tender. Add a splash of water if the soup thickens too much.
7. 7
   Taste and adjust. Add 1 to 2 tsp brown sugar if needed and 2 tbsp lemon juice or red wine vinegar for brightness. Remove bay leaf.
8. 8
   Stir in 2 tbsp chopped parsley. Let rest 5 minutes to thicken slightly.
9. 9
   Serve hot with sour cream, extra parsley, and red pepper flakes if desired.