Heat the olive oil in a large, heavy-bottomed pot over medium heat. Once warm, add the ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains.
Add the chopped onion to the pot and cook for 3 to 4 minutes, stirring often, until the onion becomes soft and slightly translucent. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the chopped cabbage and sliced carrots to the pot. Stir well and cook for 5 minutes so the vegetables begin to soften and release their natural sweetness.
Season the mixture with salt, black pepper, paprika, dried thyme, and the bay leaf. Stir to evenly coat everything in the spices.
Add the uncooked rice, crushed tomatoes, diced tomatoes, beef broth, tomato paste, and sugar. Stir thoroughly to combine all ingredients and scrape up any flavorful bits from the bottom of the pot.
Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30 to 35 minutes, stirring occasionally, until the rice is tender and the cabbage is completely soft.
Taste the soup and adjust seasoning if needed. Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley just before serving.
