Unstuffed Cabbage Roll Soup

Ingredients

• 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 marjorum
• 1/2 cup water
• 2 teaspoons unsalted butter
• 1/4 teaspoon Morton kosher salt
• 2 cups shredded carrot
• Sour cream
• Chopped fresh dill (substitute chopped fresh parsley or chives if desired)

Instructions

1. 1

   --- For the soup: ---

2. 2

   First, cook the wild rice according to package directions, until it curls up and splits open. Wild rice takes quite awhile to cook properly (up to 1 hour, depending on the wild rice size and heat), so get this started right away. When it's done cooking, drain any excess water and set aside.

3. 3

   Heat a large soup pot over medium heat. Add ground pork and beef, and break it apart with a wooden spoon. Cook for 5 minutes, stirring a couple times. Add the onion and cook until pork and beef are cooked through. Stir in the garlic and cook for 1 more minute.

4. 4

   Add the cabbage, carrot, beef broth, tomato sauce, tomato paste, brown sugar, bay leaves, salt, pepper, basil, oregano, and marjorum. Stir well to incorporate.

5. 5

   Turn the heat up just a bit and bring the pot to a boil. Immediately reduce heat to a very gentle simmer. Let simmer for 25 minutes, or until cabbage has softened to your liking.

6. 6

   Stir in the cooked and drained wild rice. Simmer for 5 more minutes, then turn off heat.

7. 7

   --- For the carrot garnish: ---

8. 8

   While the soup is simmering, set a small saucepan over medium heat. Add the water, butter, and salt. Once the mixture is hot, add the shredded carrots. Cook just until carrots are tender-crisp, 2 to 5 minutes. Remove from heat.

9. 9

   --- To serve: ---

10. 10

    Ladle hot soup into individual bowls. Using a slotted spoon, add carrot garnish to the top of the soup. Add a dollop of sour cream and a sprinkling of fresh dill.