Warm, comforting, and deeply satisfying, Golumpki Soup takes all the flavors of traditional Polish stuffed cabbage rolls and transforms them into a cozy bowl of goodness. With a tomato-rich broth, tender cabbage, savory beef, and hearty rice, it’s the kind of soup that feels like a hug from grandma. It brings that old-world charm to your dinner table without the labor-intensive process of rolling each cabbage leaf.
Ingredients
1 pound ground beef
4 cups chopped green cabbage
1 medium onion, chopped
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
4 cups beef broth (low-sodium)
1 cup cooked white rice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon sweet paprika
1 teaspoon sugar
1 bay leaf
2 tablespoons chopped fresh parsley (for garnish)
How To Make the Golumpki Soup
Step 1: Brown the Beef
In a large soup pot or Dutch oven, add ground beef and cook over medium heat until fully browned. Break it apart with a wooden spoon as it cooks. Drain excess fat if needed.
Step 2: Build the Flavor Base
Add chopped onion and garlic to the browned beef. Cook for 2-3 minutes until fragrant and translucent. This step helps layer in those deep, comforting flavors.
Step 3: Add Tomatoes and Seasonings
Stir in the diced tomatoes, tomato sauce, salt, pepper, paprika, and a dash of sugar. Let this mixture simmer for a few minutes to meld the flavors.
Step 4: Pour in the Broth
Add the beef broth and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
Step 5: Add Cabbage and Simmer
Stir in the chopped cabbage. Cover and simmer for 25 to 30 minutes, or until the cabbage is tender but still has some texture.
Step 6: Stir in the Rice
Add cooked white rice to the pot and stir well. Let it simmer uncovered for another 5 to 10 minutes. The rice will absorb the broth and bring the soup together beautifully.
Step 7: Taste and Adjust
Taste for seasoning and adjust salt, pepper, or sugar if needed. Remove the bay leaf.
Step 8: Garnish and Serve
Ladle the soup into bowls and top with freshly chopped parsley. Serve hot with crusty bread or a simple green salad on the side.