Prepare all the vegetables: Dice the onion and the carrot, finely chop the garlic (should not be pressed), chop the cabbage. If you have young cabbage, chop it into large 1-inch (2-3cm) pieces. If you have winter cabbage, that has thicker leaves, chop it into smaller pieces, about 1/2-inch (1-2 cm), and tougher thicker parts around the core even smaller.
Heat 2 tablespoons of oil over high heat in a big pot, add the meat in an even layer. Don't stir for the first 1-2 minutes (letting it brown), then cook, stirring, until the meat is cooked through. Transfer the meat to a plate.
Add another tablespoon of oil to the pot, then add the chopped onions and carrots. Cook over medium heat for about 5 minutes, until the onions are soft. Add the spices (paprika, thyme, and oregano), and garlic, cook for 1 minute.
Add the meat back to the pot. Add the tomato paste, tomato passata, cabbage, and water to the pot. Season very lightly with salt and pepper. Bring to a boil, then simmer for 50 minutes, until the cabbage is soft. Take the pot off the heat.
Season the soup with salt, pepper, sugar, and Worcestershire sauce to taste. Ladle the soup into bowls, add rice, and stir in chopped dill (or parsley).
Cook the rice separately (add to a medium pot with 2 cups of water, season with salt, cover, bring to a boil, then cook over very low heat for 15 minutes).
If you would like to cook the soup with rice (read more in the notes): simmer the soup for 30 minutes, then add the rice and 2 cups of water into the pot. Bring to a boil and simmer for 15 minutes more. Season as described above.
Enjoy!