Here’s a comforting Golumpki Soup recipe—essentially deconstructed stuffed cabbage (golumpki/polish cabbage rolls) in a flavorful soup form:
Ingredients (Serves 4–6)
- 1 lb ground beef (or mix of beef and pork)
- 1/2 cup uncooked rice
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 tsp paprika
- Salt and pepper, to taste
- 1 medium head of cabbage, chopped
- 4 cups beef or chicken broth
- 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
- 1–2 tbsp tomato paste (optional for richer flavor)
- 1–2 tsp Worcestershire sauce (optional)
- 1–2 tbsp vegetable oil or butter
Optional Garnish: Sour cream, fresh parsley
Instructions
- Cook the Meat and Rice:
- In a skillet over medium heat, sauté onion and garlic in oil until soft.
- Add ground beef, season with salt, pepper, and paprika, and cook until browned.
- Stir in uncooked rice and cook for 1–2 minutes.
- Prepare the Soup Base:
- In a large pot, bring broth to a gentle boil.
- Add chopped cabbage, diced tomatoes, tomato paste, and Worcestershire sauce if using.
- Combine and Simmer:
- Add the cooked meat and rice mixture to the soup.
- Reduce heat and simmer for 25–30 minutes, until cabbage and rice are tender.
- Taste and Adjust:
- Adjust salt, pepper, and seasoning.
- Optional: add a dash of sugar or vinegar for a slight sweet-sour balance, similar to traditional golumpki flavor.
- Serve:
- Ladle into bowls and garnish with sour cream and fresh parsley.
- Serve with crusty bread for a hearty meal.
Tips
- You can use cauliflower rice or regular cooked rice if you prefer softer texture.
- For a lighter version, use ground turkey or chicken instead of beef/pork.
- Adding a bay leaf while simmering gives a subtle depth of flavor.
If you like, I can also give a quick 30-minute version that mimics the stuffed cabbage taste without long simmering—perfect for weeknight dinners.
Do you want me to do that?
