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
Scale
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.
