If you have ever wondered how to capture the heart and soul of classic Polish comfort food in a single bowl, the Golumpki Soup Recipe is your answer. This delightful soup brings together all the cozy flavors of traditional stuffed cabbage rolls, simmered to perfection in a rich tomato and beef broth. Every spoonful offers a savory blend of ground meats, tender cabbage, and fragrant spices that will warm you from the inside out, making it a perfect meal for chilly evenings. Whether you’re a longtime fan of golumpki or new to Polish cuisine, this soup will quickly become one of your go-to comforting dishes.
Ingredients You’ll Need
The beauty of this Golumpki Soup Recipe lies in its straightforward, wholesome ingredients. Each element is thoughtfully chosen to contribute layers of taste, texture, and color, making the cooking process as gratifying as the eating.
- 1 lb ground beef: Provides rich, hearty flavor and protein that forms the base of the soup.
- 1/2 lb ground pork: Adds a subtle sweetness and juicy texture, perfectly balancing the beef.
- 1 tbsp olive oil: Used for sautéing, it brings a gentle fruitiness and helps soften the aromatics.
- 1 medium onion, chopped: Offers a natural sweetness and depth of flavor once softened.
- 3 cloves garlic, minced: Infuses the soup with a warm and slightly pungent aroma.
- 1 small head green cabbage, chopped: The star veggie—its tender leaves create that classic golumpki experience in soup form.
- 1 cup uncooked white rice: Adds body and makes the soup hearty and filling.
- 1 (15 oz) can tomato sauce: Gives the broth its rich, silky tomato base with a touch of sweetness.
- 1 (14.5 oz) can diced tomatoes: Introduces fresh bursts of tomato texture and flavor.
- 4 cups beef broth: Builds a savory foundation that ties all the ingredients together.
- 2 cups water: Balances the broth, ensuring the soup has just the right consistency.
- 1 tbsp Worcestershire sauce: Enhances umami notes and deepens the overall taste.
- 1 tsp paprika: Adds a subtle smoky warmth and vibrant color.
- 1 tsp salt: Essential for bringing out the flavors of every ingredient.
- 1/2 tsp black pepper: Provides a gentle spiciness that livens the palate.
- 1/2 tsp dried thyme: Offers herbal freshness that complements the meat and cabbage.
- 1 bay leaf: Infuses an earthy, slightly floral note during simmering.
- Chopped fresh parsley (optional, for garnish): Adds a bright, fresh finish and a splash of color on top.
How to Make Golumpki Soup Recipe
Step 1: Sauté Aromatics and Brown the Meat
Start by heating olive oil in a large soup pot or Dutch oven over medium heat. When the oil shimmers, add the chopped onion and sauté for about 3 to 4 minutes until it’s soft and fragrant. Then, stir in the minced garlic and cook for another 30 seconds until aromatic. Next, add the ground beef and ground pork. Cook, breaking up the meat with a spoon until it’s fully browned and deliciously crumbled, which takes about 5 to 7 minutes. Drain any excess grease to keep the soup from getting too oily.
Step 2: Add the Cabbage and Begin Simmering
Once the meat is perfectly browned, toss in the chopped cabbage. Cook it with the meat mixture for 5 minutes, stirring occasionally, so it softens just enough without losing its satisfying bite. Then, add the rice, tomato sauce, diced tomatoes, beef broth, water, and Worcestershire sauce. Stir to combine everything evenly.
Step 3: Season and Cook to Perfection
Sprinkle in paprika, salt, black pepper, dried thyme, and tuck the bay leaf into the pot. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer gently for 30 to 35 minutes, or until the rice is tender and the cabbage is fully cooked but still vibrant. Don’t forget to remove the bay leaf before serving. Taste and adjust seasoning if needed—this is the moment to make it just right for your palate.
How to Serve Golumpki Soup Recipe
Garnishes
Nothing elevates a bowl like the finishing touch of fresh chopped parsley. It adds a pop of green and a fresh, slightly peppery flavor that brightens the rich soup. You can also consider a dollop of sour cream for a creamy contrast or sprinkled shredded cheese if you’re feeling indulgent.
Side Dishes
Pair your Golumpki Soup Recipe with rustic crusty bread or warm dinner rolls to soak up every last flavorful drop. A simple cucumber salad or roasted root vegetables provide a nice balance, complementing the soup’s hearty and tangy profile without overpowering it.
Creative Ways to Present
For a cozy family dinner, serve the soup in large, rustic bowls with a sprinkle of fresh parsley on top. For a festive touch, offer individual ramekins with a shred of sharp aged cheddar melted over the top under the broiler. You might also present it alongside a small plate of pierogis or pierogi bites to highlight the Polish comfort food theme.
Make Ahead and Storage
Storing Leftovers
Your Golumpki Soup Recipe will keep beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and meld together nicely overnight, making it an even better next-day meal.
Freezing
Freeze any leftover soup in freezer-safe containers for up to 3 months. Just be cautious with the rice texture; it may soften a little once thawed, but overall, the soup holds up wonderfully if you want to enjoy it later.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of beef broth or water can restore any thickness lost during storage. Avoid microwaving for best flavor and texture.
FAQs
Can I make Golumpki Soup Recipe with ground turkey or chicken?
Absolutely! Ground turkey or chicken are excellent lean substitutes for beef and pork in this soup. They’ll lighten the dish while still providing great flavor and texture.
Is it necessary to use Worcestershire sauce in the recipe?
While Worcestershire sauce adds wonderful umami depth, you can omit it if you prefer or substitute with soy sauce or a splash of balsamic vinegar for a similar effect.
Can I use brown rice instead of white rice?
You can, but keep in mind brown rice takes longer to cook and has a firmer texture, so you might need to increase the simmering time or pre-cook it slightly before adding.
How do I make the soup thicker?
For a thicker Golumpki Soup Recipe, reduce the amount of broth slightly or add an extra half cup of rice. Simmer a bit longer uncovered to let the liquid concentrate.
Is this soup gluten-free?
Yes! All the ingredients used in this Golumpki Soup Recipe are naturally gluten-free, making it a safe and comforting option for those with gluten sensitivities.
Final Thoughts
There is something truly special about the way the flavors of the Golumpki Soup Recipe come together to create a heartwarming meal that feels like a hug in a bowl. Whether you’re cooking for family, sharing with friends, or just treating yourself, this soup is as satisfying as it is nostalgic. Give it a try—you might just find your new favorite comfort soup.
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Golumpki Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish-American
- Diet: Gluten Free
Description
Golumpki Soup is a hearty Polish-American soup that captures all the comforting flavors of traditional stuffed cabbage rolls. Made with ground beef and pork, cabbage, rice, and a savory tomato-based broth, this soup is perfect for warming up on chilly days. The combination of tender cabbage and seasoned meat simmered together creates a delicious, satisfying meal that can be enjoyed any time.
Ingredients
Meat and Aromatics
- 1 lb ground beef
- 1/2 lb ground pork
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
Vegetables and Grains
- 1 small head green cabbage, chopped
- 1 cup uncooked white rice
Liquids and Seasonings
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 2 cups water
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- Chopped fresh parsley (optional, for garnish)
Instructions
- Heat the aromatics: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Brown the meat: Add the ground beef and pork to the pot. Cook until browned and crumbled, approximately 5 to 7 minutes. Drain excess grease if necessary to keep the soup from being too oily.
- Cook the cabbage: Stir in the chopped green cabbage and cook for 5 minutes, stirring occasionally to allow it to soften slightly and blend with the meat.
- Add rice and liquids: Add the uncooked white rice, tomato sauce, diced tomatoes, beef broth, and water to the pot. Stir to combine all ingredients evenly.
- Season the soup: Pour in Worcestershire sauce and sprinkle in paprika, salt, black pepper, dried thyme, and add the bay leaf. Stir well to distribute the seasonings throughout the soup.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes, or until the rice is tender and the cabbage is fully cooked.
- Final touches: Remove and discard the bay leaf. Taste the soup and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley if desired for a pop of color and freshness.
Notes
- For a thicker soup, reduce the broth slightly or add an extra 1/2 cup of rice.
- This soup tastes even better the next day after the flavors have melded.
- Use ground turkey instead of beef and pork for a leaner version.
