Step 1

Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until beginning to soften, about 5 minutes. Add beef; cook, stirring often to break up the meat, until lightly browned and cooked through, about 10 minutes. Transfer the beef, onion and drippings to a 5- to 6-quart slow cooker. Add crushed tomatoes, diced tomatoes, cabbage, carrots, broth, brown sugar, paprika, salt, caraway seeds and thyme sprigs to the slow cooker; stir to combine.

Step 2

Cover and cook until the vegetables are tender, about 4 hours on High or 6 hours on Low. Remove and discard thyme sprigs. Stir in hot sauce and parsley. Divide the soup among 8 bowls. Top evenly with rice; garnish with additional parsley, if desired.