If you’re craving a warm, comforting bowl that tastes like a big, hearty hug from Eastern Europe, this Golumpki Soup Recipe will quickly become one of your absolute favorites. Inspired by traditional Polish stuffed cabbage rolls, this soup captures all those beloved flavors in a rich, savory broth filled with tender cabbage, ground meats, and hearty rice. The beauty of this dish lies in its simple yet essential ingredients, each bringing a vibrant note to the pot, making every spoonful a delightful experience that celebrates homestyle cooking at its finest.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a starring role in creating the perfect balance of flavors and textures in your Golumpki Soup Recipe. From the fresh crunch of cabbage to the savory depth of beef broth, these components come together to make every bite truly satisfying.
- Olive oil: For sautéing the meat and aromatics, adding a subtle rich base to your soup.
- Ground beef and ground pork: The classic combo that gives your soup a hearty, savory meatiness.
- Onion (chopped): Offers sweetness and a gentle bite that enhances the broth’s flavor.
- Garlic (minced): Brings warmth and a fragrant depth with every spoonful.
- Green cabbage (chopped): The star veggie that softens perfectly and provides texture and freshness.
- Tomato sauce and crushed tomatoes: Together they create a luscious, tangy tomato base that ties everything beautifully.
- Beef broth: Adds richness and umami, turning the soup into a fulfilling meal.
- Uncooked white rice: Absorbs the flavors and adds a comforting bite.
- Worcestershire sauce: A secret weapon for complex savory notes.
- Dried thyme and paprika: These spices enhance the earthiness and add a bit of smoky warmth.
- Salt and black pepper: To perfectly season and awaken all the ingredients.
- Brown sugar (optional): Just a touch to balance the acidity of the tomatoes.
- Chopped fresh parsley: For a fresh, vibrant garnish that brightens the soup when served.
How to Make Golumpki Soup Recipe
Step 1: Brown the Meat and Sauté Aromatics
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 beautifully browned. This step creates flavor foundations for the soup. Once cooked, drain any excess fat to keep things just right, then add the chopped onion and minced garlic. Sauté for 2 to 3 minutes until the onions soften and the kitchen fills with an inviting aroma.
Step 2: Cook the Cabbage
Toss in the chopped green cabbage and stir, letting it cook down for about 5 minutes. The cabbage will soften but still maintain some texture, which is key for that satisfying feel reminiscent of traditional golumpki. Stir occasionally to prevent sticking and ensure even cooking.
Step 3: Build the Soup Base
Pour in the tomato sauce, crushed tomatoes, and beef broth. Add the uncooked rice next, which will gently cook and absorb the flavors, thickening the soup as it simmers. Don’t forget to stir in Worcestershire sauce, dried thyme, paprika, salt, pepper, and a hint of brown sugar if you like your soup with a touch of sweetness. Give it all a good stir so every ingredient is well combined.
Step 4: Simmer to Perfection
Bring the entire pot to a boil, then reduce the heat to low and cover with a lid. Let the soup simmer gently for 30 to 40 minutes. During this time, the cabbage will soften, and the rice will tenderize, soaking in all those rich flavors. Stir once or twice to make sure nothing sticks to the bottom, and when the rice is cooked through, your soup is ready for a final taste check and seasoning adjustment.
How to Serve Golumpki Soup Recipe
Garnishes
The simple garnish of chopped fresh parsley not only adds a gorgeous pop of green but also a refreshing herbal brightness that complements the richness of the soup. Feel free to sprinkle a little more if you want your bowl to look as good as it tastes.
Side Dishes
This soup is a meal in itself but pairs wonderfully with crusty bread or buttery dinner rolls to soak up every last flavorful drop. A light cucumber salad or pickled veggies on the side can add a nice crisp contrast to the warm, hearty soup bowl.
Creative Ways to Present
For a casual dinner, serve the Golumpki Soup Recipe in rustic bowls with a dollop of sour cream on top for a creamy tang. Hosting a gathering? Try individual mini crocks and garnish with a parsley sprig and a lemon wedge for guests to squeeze in some brightness. It’s a fun way to elevate the experience while staying cozy and comforting.
Make Ahead and Storage
Storing Leftovers
This Golumpki Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness and flavor. It’s perfect for a quick weekday lunch or dinner that feels like a warm hug waiting for you.
Freezing
If you want to keep this soup on hand longer, it freezes wonderfully for up to 3 months. Just cool it completely and transfer it to freezer-safe containers. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop.
Reheating
Reheat your Golumpki Soup Recipe slowly over medium heat, stirring occasionally to ensure even warming and to prevent sticking. If the soup feels too thick, add a splash of beef broth or water to bring it back to your preferred consistency.
FAQs
Can I use ground turkey instead of beef and pork?
Absolutely! Ground turkey is a great lean alternative that works well in this Golumpki Soup Recipe. Keep in mind it may be a little lighter in flavor, so seasoning might need a tiny adjustment to keep that rich taste.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as your Worcestershire sauce is gluten-free. Always check labels to be sure, especially if you’re cooking for someone with gluten sensitivity.
Can I substitute cauliflower rice for regular rice?
Definitely! Cauliflower rice makes a great low-carb option and cooks faster, so add it toward the end of cooking to keep its texture tender but not mushy.
How spicy is the Golumpki Soup Recipe?
This soup is mild and comforting with no heat unless you add spicy paprika or additional spices. It’s perfect for a cozy meal that’s gentle on the palate but rich in flavor.
Can I prepare this soup in a slow cooker?
You can! Brown the meat and sauté the veggies first, then combine all ingredients in the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until the rice and cabbage are tender.
Final Thoughts
This Golumpki Soup Recipe is a wonderful way to enjoy all the cozy, comforting flavors of a classic Polish cabbage roll without the fuss of rolling each piece. It’s hearty, flavorful, and absolutely perfect for chilly days or anytime you want a bowl full of warmth and goodness. Give it a try—you might just find it becomes a beloved staple in your kitchen too!
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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 hearty and comforting Polish-inspired soup that captures the flavors of traditional stuffed cabbage rolls in an easy-to-make one-pot dish. Made with ground beef and pork, tender cabbage, tomatoes, rice, and savory seasonings, this soup is perfect for chilly days and family meals.
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 Canned Goods
- 1 (15-ounce) can tomato sauce
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
Grains and Seasonings
- 1/2 cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 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 keep the soup from being greasy.
- Sauté the Aromatics: Add the chopped onion and minced garlic to the pot and cook for 2 to 3 minutes until they become soft and fragrant.
- Cook the Cabbage: Stir in the chopped cabbage and continue cooking for another 5 minutes, stirring occasionally, allowing the cabbage to soften slightly.
- Add Liquids and Seasonings: Pour in the tomato sauce, crushed tomatoes, and beef broth. Add the uncooked white rice, Worcestershire sauce, dried thyme, paprika, salt, black pepper, and brown sugar if using. Stir the mixture well to combine all ingredients evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 30 to 40 minutes, stirring occasionally, until the rice is tender and the cabbage is soft.
- Adjust and Serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with chopped fresh parsley for a burst of freshness.
Notes
- For a lower-carb version, substitute cauliflower rice in place of white rice.
- This soup freezes well for up to 3 months—store in airtight containers for easy future meals.
- To vary the meat, use ground turkey or all beef instead of the beef/pork combination.
