Step 1

Heat the vegetable oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the ground beef and brown evenly for 2 minutes. Drain excess fat if desired.

Step 2

Add the onion and carrot to the pot; saute for 5 minutes to soften. Add the garlic and cabbage to the pot, along with the diced tomatoes and chicken broth.

Step 3

Stir the rice into the pot and add the paprika, bay leaf, and salt. Allow the soup to come to a boil, then turn the heat down to low and place a lid on the pot. Simmer for 15-20 minutes until the rice is cooked and the cabbage is softened.

Step 4

Stir in the sugar, Worcestershire, and vinegar. Taste and add salt and pepper as needed. Serve garnished with fresh parsley.