In a large soup pan or Dutch oven, combine the ground venison, salt, pepper, olive oil, carrots, bell pepper, garlic, and cinnamon and cook over medium heat until the meat is browned.
Stir in the beef consomme, tomato sauce, and water. Bring it to a boil over high heat.
Stir in the chopped cabbage, rice, paprika, Worcestershire, bay leaves, and paprika. Return this to a boil, lower the heat, and then cover and simmer for 20 minutes.
Turn off the heat and let it sit for 10 minutes. Remove the bay leaves.
Stir in the dill and fresh squeezed lemon juice. Enjoy!
