1 cup unsalted butter
3 cups chopped carrots
1 medium head cabbage, chopped
1 cup water
1 large onion, chopped
1 large tomato, finely chopped
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
water to cover
In a large bowl, combine butter, carrots, cabbage, water, onion, tomatoes, lemon juice and salt and pepper.
Reduce heat to low and bring to a boil; boil 5 to 10 minutes. Stir in paprika, cinnamon, allspice piece- and cinnamon pieces, paprika and salt and hot pepper. Reduce heat and simmer; cover. Remove lid and simmer 2 hours, stirring occasionally.
For best results, season soup with salt and pepper and milk. Adjust the amount as needed. When pasta and rice are al dente, contract them. Serve hot or cold.