Cabbage Roll Soup

1 pound ground beef
1 cup onion, diced
1 cup carrots, diced
4 cloves garlic, chopped
4 cups beef broth
1 (28 ounce) can diced tomatoes
2 tablespoons tomato paste
4 cups green cabbage, coarsely chopped
1/2 cup long grained rice
1 teaspoon paprika
1/4 teaspoon thyme
1/2 teaspoon oregano
2 bay leaves
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon fish sauce (or soy sauce)
salt and pepper to taste

Cook the beef, onions and carrots in a large sauce pan over medium-high heat, before draining any excess grease.
Add the garlic and cook until fragrant, about 1 minute.

Add the broth, tomatoes, tomato paste, cabbage, rice, paprika, thyme, oregano, and bay leaves, bring to a boil, reduce the heat and simmer until the rice is tender, about 15-20 minutes.

Mix in the balsamic vinegar, Worcestershire sauce and fish sauce before seasoning with salt and pepper to taste and removing the bay leaves.
Servings: 6

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