In a large pot, heat over medium-high heat and add the ground beef. Cook for 6–8 minutes, breaking it apart until browned and no longer pink. Drain excess fat.

Add the diced onion to the pot, stirring for about 5 minutes until translucent. Mix in the minced garlic and sauté for an additional minute.

Incorporate the chopped cabbage, stirring frequently. Cook for 5–7 minutes until slightly softened but still crunchy.

Stir in the pre-cooked rice, ensuring it's evenly distributed. Let it warm through for about 2–3 minutes.

Pour in the beef broth, diced tomatoes with juices, and tomato paste. Stir until well combined and bring to a gentle boil.

As the soup reaches a boil, sprinkle in the dried thyme, paprika, salt, and pepper. Stir well, cover, and let it simmer for 20–25 minutes.

In the last 5 minutes of cooking, taste the soup and adjust any seasonings as needed.