Description
Golumpki Soup is a comforting, hearty Polish-American soup inspired by the traditional stuffed cabbage rolls. This flavorful soup combines ground beef and pork with cabbage, rice, and a tomato-based broth seasoned with paprika, thyme, and Worcestershire sauce. It’s perfect for warming up on chilly days and offers a delicious twist on classic golumpki flavors in an easy-to-make soup form.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1/2 lb ground pork
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small head green cabbage, chopped
Liquids and Tomato Base
- 1 tbsp olive oil
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 2 cups water
- 1 tbsp Worcestershire sauce
Grains and Seasonings
- 1 cup uncooked white rice
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
Garnish
- Chopped fresh parsley (optional)
Instructions
- Sauté 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. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Brown the Meat: Add the ground beef and ground pork to the pot. Cook, breaking up the meat, until browned and no longer pink, about 5 to 7 minutes. Drain excess grease from the pot if necessary to keep the soup from becoming too oily.
- Cook the Cabbage: Stir in the chopped green cabbage and cook for 5 minutes, stirring occasionally, until the cabbage begins to soften but still holds some texture.
- Add Rice and Liquids: Pour in the uncooked white rice, tomato sauce, diced tomatoes (with their juice), beef broth, water, and Worcestershire sauce. Stir thoroughly to combine all ingredients evenly.
- Season the Soup: Add the paprika, salt, black pepper, dried thyme, and the bay leaf to the pot. Stir well to incorporate the seasonings throughout the mixture.
- Simmer: Bring the soup to a boil over medium-high heat. Once boiling, 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 to your liking.
- Final Touches: Remove the bay leaf from the soup. Taste and adjust seasoning as needed with extra salt or pepper.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot for a comforting meal.
Notes
- For a thicker consistency, reduce the amount of broth slightly or add an extra 1/2 cup of rice.
- This soup tastes even better the next day after the flavors meld together in the refrigerator.
- For a leaner version, substitute ground turkey in place of the beef and pork.
