This soup has all the flavors of a traditional cabbage roll in an easy to make form.
Add ground beef, onion and carrots to a large pan or to the instant pot. Heat over medium heat if cooking stove-top or set Instant Pot to Saute, medium.
Cook, stirring, until beef is no longer pink and slightly browned. Drain excess fat.
Add the broth to the pot and stir, deglazing the bottom of the pan. Add the rest of the ingredients except for the lemon or vinegar.
If cooking stove-top, bring to a boil, then adjust to a simmer and cook 25 to 30 minutes, partially covered, stirring now and then until rice is tender. If using Instant Pot, seal the pot and set to manual pressure 12 minutes. When finished, use a quick release.
Both versions: taste and adjust seasonings and add lemon or vinegar to taste.
If you like your soup with more tomato flavor, substitute some of the beef broth with tomato juice.
Stir pot as serving. The pepper has a tendency to sink to the bottom.