Heat the vegetable oil over medium high heat. Add the onions with a pinch of salt. Cook, stirring, until the onions are softened and translucent, about 10 minutes.
Keep the red wine beside the cooktop. If the vegetables ever start to stick or scorch, poor a little of the red wine in to deglaze the pot.
Add the garlic and carrots with another pinch of salt. Stir and continue cooking for another 5 minutes.
Add the sweet bell peppers with a pinch of salt. Continue to cook--and to deglaze with red wine as needed--for 2-3 minutes.
Add the dried spices and stir to roast the spices for 2-3 minutes.
Add the mushrooms with a pinch of sat. Stir occasionally, until they have released their liquid and are smaller.
Add the ground beef with a pinch of salt. Stir occasionally until it has browned.
Add the tomatoes and the remaining red wine. Stir them in and bring them to a boil. Reduce heat to medium for a brisk simmer. Cook for 5 minutes.
Add the beef stock. Bring to a boil. Cover the pot and reduce the heat to maintain a gentle simmer. Let the soup simmer and the flavors meld for 20 minutes.
Add the rice and let it simmer until the rice is tender (I prefer white rice in this dish but if you use brown rice plan for this step to take a lot longer, 30-40 minutes, and add the rice during the last step).
Stir in 1 tablespoon of red wine vinegar.
Dump the yogurt into a bowl. Add small ladles of the broth and whisk it into the yogurt. When the yogurt is hot, turn off the heat and pour the tempered yogurt into the soup. Stir until combined.
Taste for more red wine vinegar and salt. Serve hot garnished with chopped cilantro and shredded cheese.