There’s something truly comforting about a bowl of Golumpki Soup Recipe—a warm, hearty hybrid that captures the soul of traditional Polish golumpki (stuffed cabbage rolls) but with the ease and coziness of a soup. Imagine tender cabbage, savory ground beef and pork, and tomato-rich broth mingling with delicate rice, all spiced just right for a dish that feels like a gentle hug on a chilly day. This soup is not only flavorful and satisfying but also a nostalgic nod to classic flavors made effortlessly approachable in a steaming bowl.
Ingredients You’ll Need
The ingredients for this Golumpki Soup Recipe are simple yet integral to building layers of flavor and texture. Each plays a key role—from the hearty ground meats to vibrant cabbage and rich tomato base—resulting in a soup that’s both satisfying and comforting.
- Olive oil: Used for sautéing the meat and aromatics, adding a subtle richness without overpowering the dish.
- Ground beef and pork: These form the savory protein backbone that makes this soup luxuriously hearty.
- Chopped onion: Provides sweetness and depth once sautéed with garlic.
- Minced garlic: Boosts the savory aroma with its classic, pungent flavor.
- Chopped green cabbage: Adds body and a slight crunch that softens beautifully in the broth.
- Tomato sauce and crushed tomatoes: Create the rich, tangy tomato base that perfectly complements the meat and cabbage.
- Beef broth: Enriches the soup with a deep, meaty essence and helps cook the rice and cabbage to perfection.
- Uncooked white rice: Absorbs flavors and provides tender grains that create a filling texture.
- Worcestershire sauce: A secret umami kick that layers in complexity.
- Dried thyme and paprika: These spices add subtle herbal and smoky warmth.
- Salt and black pepper: Essential seasonings to brighten and balance all the flavors.
- Brown sugar (optional): Balances the acidity of the tomatoes with a touch of sweetness.
- Fresh parsley: Added as a garnish for a burst of color and fresh flavor.
How to Make Golumpki Soup Recipe
Step 1: Browning the Meat
Start by heating olive oil in a large pot over medium heat. Add the ground beef and ground pork, breaking them up as they cook until they develop a lovely brown crust. This browning step is key—it locks in flavor and creates a savory foundation for the soup. Once browned, drain any excess fat to keep the soup from becoming greasy.
Step 2: Sautéing Aromatics
Next, toss in the chopped onion and minced garlic to the pot. Sauté for 2 to 3 minutes until the onion softens and the garlic releases its fragrant aroma. This step opens up the flavors and brings warmth to the broth that’s about to come together.
Step 3: Adding the Cabbage
Stir in the chopped green cabbage, allowing it to cook down for about 5 minutes. The cabbage softens and slightly sweetens here, absorbing the meaty flavors it’s cooked within. Keep stirring occasionally so nothing sticks to the bottom.
Step 4: Building the Soup Base
Now, pour in the tomato sauce, crushed tomatoes, and beef broth. Add the uncooked rice, Worcestershire sauce, dried thyme, paprika, salt, and pepper. If you like a hint of sweetness to balance the tangy tomatoes, stir in the optional brown sugar. Mix everything well so the rice is evenly distributed and the spices are well incorporated.
Step 5: Simmering to Perfection
Bring the soup to a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 30 to 40 minutes, stirring now and then to prevent sticking. During this time, the rice cooks through, the cabbage becomes tender, and all the flavors marry beautifully into a deeply satisfying broth.
Step 6: Final Seasoning and Serving
Before serving, taste the soup and adjust the seasoning as needed—sometimes a little more salt or pepper makes a big difference. Ladle into bowls and sprinkle generously with freshly chopped parsley for a fresh finish that also brightens the appearance.
How to Serve Golumpki Soup Recipe
Garnishes
Fresh parsley is the go-to garnish, adding a pop of green and a fresh, herbaceous note that contrasts wonderfully with the hearty soup. You can also try a dollop of sour cream or a sprinkle of shredded sharp cheddar for a creamy or tangy touch.
Side Dishes
This soup shines as a complete meal but pairs beautifully with rustic crusty bread or soft dinner rolls to soak up the delicious broth. A simple green salad with a lemon vinaigrette also provides a refreshing balance to the richness of the soup.
Creative Ways to Present
For a fun twist, serve Golumpki Soup Recipe in mini bread bowls or individual ramekins. Garnishing with a few crunchy fried onions or crispy bacon bits can delight guests with added texture. A sprinkle of freshly grated Parmesan makes an unexpected but delightful finish.
Make Ahead and Storage
Storing Leftovers
Golumpki Soup Recipe tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days to enjoy a quick and comforting meal anytime.
Freezing
This soup freezes exceptionally well. Cool completely, then transfer into freezer-safe containers or bags. It can be frozen for up to 3 months. When ready, thaw overnight in the fridge before reheating for the best texture and flavor preservation.
Reheating
Reheat soup on the stovetop over medium heat, stirring occasionally to prevent sticking, until warmed through. Add a splash of broth or water if it thickened too much in the fridge or freezer. Avoid the microwave for large portions as it can heat unevenly.
FAQs
Can I use ground turkey instead of beef and pork?
Absolutely! Ground turkey works well and makes the soup a bit leaner, though you may want to add an extra splash of oil or broth to maintain richness.
Is it okay to substitute cauliflower rice for white rice?
Yes, substituting cauliflower rice is a great lower-carb option. Add it towards the end of cooking and let it simmer just a few minutes, as it cooks faster than white rice.
Can I make this soup in a slow cooker?
Yes, you can brown the meat and sauté the aromatics first, then add everything to a slow cooker. Cook on low for 6-8 hours. Add the rice in the last 30-40 minutes to prevent it from getting mushy.
What if I don’t have Worcestershire sauce?
Try substituting with soy sauce or a splash of balsamic vinegar for an umami boost, but Worcestershire really enhances the traditional flavor, so it’s worth hunting down if possible.
How thick should the soup be?
The soup should be hearty but still broth-based—not too thick. The rice and cabbage thicken it slightly, but it should remain spoonable and comforting, not stew-like.
Final Thoughts
Making this Golumpki Soup Recipe is like welcoming a warm friend into your kitchen—easy to prepare, rich with comforting flavors, and always satisfying on those chillier days. It brings polish tradition into a cozy bowl, perfect for sharing or savoring anytime you crave that perfect homemade touch. Give it a try and watch how quickly it becomes a beloved staple!
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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
- Diet: Gluten Free
Description
Golumpki Soup is a comforting Polish-inspired soup that captures the flavors of traditional stuffed cabbage rolls in a hearty, easy-to-make bowl. This rich soup combines ground beef and pork, tender cabbage, and rice simmered in a savory tomato and beef broth seasoned with thyme, paprika, and Worcestershire sauce. Perfect for a cozy family dinner, it’s filling and flavorful, garnished with fresh parsley for a vibrant finish.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/2 pound ground pork
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped
Liquids and Sauces
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
Dry Ingredients and Seasonings
- 1/2 cup uncooked white rice
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar (optional)
Garnish
- Chopped fresh parsley
Instructions
- Brown the Meat: Heat olive oil in a large pot over medium heat. Add the ground beef and ground pork, cooking until browned. Drain excess fat to prevent greasiness.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot and sauté for 2–3 minutes until softened and fragrant.
- Cook the Cabbage: Stir in the chopped cabbage and cook for another 5 minutes, stirring occasionally until it slightly softens.
- Add Liquids and Seasonings: Pour in the tomato sauce, crushed tomatoes, and beef broth. Stir in the uncooked rice, Worcestershire sauce, dried thyme, paprika, salt, black pepper, and optional brown sugar. Mix everything well to combine the flavors evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low and cover the pot. Let it simmer gently for 30–40 minutes, stirring occasionally until the rice is tender and the cabbage is fully cooked.
- Adjust and Garnish: Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with freshly chopped parsley before serving.
Notes
- For a lower-carb alternative, substitute the uncooked white rice with cauliflower rice.
- This soup freezes well; store in airtight containers for up to 3 months.
- Ground turkey or all ground beef can be used instead of the beef and pork combination.
