Ingredients
For the Soup
● 1/2 cup uncooked whole not cracked wild rice
● 1 pound ground pork
● 1 pound lean ground beef
● 1 medium yellow onion, chopped
● 4 large garlic cloves, minced
● 5 cups chopped 1″ pieces green cabbage
● 1 cup shredded carrot
● 4 cups low-sodium beef broth
● 6 cups tomato sauce
● 2 tablespoons tomato paste, or more, to taste
● 3 tablespoons packed light brown sugar
● 2 bay leaves
● 1 teaspoon Morton kosher salt
● 1 teaspoon ground black pepper
● 1 teaspoon dried basil
● 1 teaspoon dried oregano
● 1/2 teaspoon dried marjoram
For the Carrot Garnish
● 1/2 cup water
● 2 teaspoons unsalted butter
● 1/4 teaspoon Morton kosher salt
● 2 cups shredded carrot
Additional Garnish
● Sour cream
● Chopped fresh dill (substitute chopped fresh parsley or chives if desired)
Instructions
1_ First, cook the wild rice according to package directions until it curls up and splits open. Drain any excess water and set aside.
2_ Heat a large soup pot over medium heat. Add ground pork and beef, breaking it apart with a wooden spoon. Cook for 5 minutes, then add onion and cook until meat is cooked through. Stir in garlic and cook for 1 more minute.
3_Add cabbage, carrot, beef broth, tomato sauce, tomato paste, brown sugar, bay leaves, salt, pepper, basil, oregano, and marjoram. Stir well.
4_ Bring to a gentle simmer and cook for 25 minutes or until cabbage has softened.
5_ Stir in cooked wild rice and simmer for 5 more minutes.
6_ For the carrot garnish, cook shredded carrots in water, butter, and salt until tender-crisp.
Ladle hot soup into bowls, top with carrot garnish, sour cream, and fresh dill.