Heat the oil by adding 1 tablespoon of olive oil to a large pot over medium-low heat. Add ½ large chopped red onion and sauté for about 5 minutes until translucent.

Stir in 3 cloves of minced garlic and 1 large chopped red bell pepper. Cook for 3–4 minutes until the onion is fully translucent and the bell pepper softens.

Add 2 pounds of ground beef and 2 large chopped carrots to the pot. Break the beef apart with a wooden spoon and cook for 6–8 minutes until browned.

Stir in ¾ medium chopped green cabbage, cover the pot, and cook for 5 minutes to wilt the cabbage.

Pour in 1 can of diced tomatoes, 1 tablespoon of paprika, and 6 cups of beef stock. Stir well and bring to a low boil.

Once boiling, reduce the heat to low and let the soup simmer uncovered for about 20 minutes, stirring occasionally.

Taste the soup and season with 1 teaspoon of salt and ½ teaspoon of pepper before serving.