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.

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.

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

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.

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

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.

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.