Golumpki Soup: A Hearty & Delicious Polish Comfort Food Recipe

Golumpki Soup: Imagine all the comforting, savory goodness of traditional stuffed cabbage rolls, deconstructed and simmered into a hearty, flavorful soup. This isn’t just any soup; it’s a warm hug in a bowl, perfect for chilly evenings and guaranteed to satisfy even the heartiest of appetites. Have you ever craved the taste of Golumpki but didn’t have the hours to spend carefully rolling each cabbage leaf? Well, this recipe is your answer!

Golumpki, also known as stuffed cabbage, has deep roots in Eastern European cuisine, particularly in Poland and Ukraine. Passed down through generations, each family boasts its own unique twist on the classic dish. The beauty of Golumpki Soup lies in its simplicity and adaptability. It captures the essence of the original dish – the sweet and tangy tomato sauce, the tender cabbage, and the savory meat and rice filling – without all the fuss.

People adore this soup for its incredible depth of flavor and satisfying texture. The combination of tender cabbage, seasoned ground meat, and fluffy rice, all swimming in a rich tomato broth, is simply irresistible. Plus, it’s a one-pot wonder, making cleanup a breeze! Whether you’re a seasoned cook or a kitchen novice, this recipe is easy to follow and yields delicious results every time. Get ready to experience the comforting flavors of Golumpki in a whole new way!

Ingredients:

• 1 pound ground beef
• 1 pound ground pork
• 1 large head of cabbage, cored and shredded
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 6 cups beef broth
• 1 cup cooked rice (long grain or medium grain works best)
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon dried savory (optional, but adds a nice depth)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar (optional, for a touch of tang)
• Fresh parsley, chopped (for garnish)
• Sour cream or plain yogurt (for serving, optional)

Preparing the Meat Mixture:

1. In a large bowl, combine the ground beef and ground pork. I like to use my hands to really mix them together well.
2. Add the cooked rice to the meat mixture. Make sure the rice is cooled slightly before adding it, so it doesn’t start to cook the meat.
3. Incorporate the dried marjoram, thyme, savory (if using), black pepper, and salt into the meat and rice mixture. Again, use your hands to ensure everything is evenly distributed. This is where the flavor really starts to build!
4. Set the meat mixture aside while you prepare the vegetables.

Sautéing the Vegetables:

1. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Make sure the pot is large enough to hold all the ingredients comfortably.
2. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. You want the onions to be nice and sweet.
3. Add the minced garlic to the pot and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Add the shredded cabbage to the pot. This might seem like a lot of cabbage, but it will cook down considerably.
5. Sauté the cabbage, stirring frequently, until it begins to soften and wilt, about 10-15 minutes. This step is important because it helps to release the cabbage’s natural sweetness and prevent it from being too tough in the soup.

Combining and Simmering the Soup:

1. Add the crushed tomatoes and tomato sauce to the pot with the sautéed vegetables. Stir well to combine.
2. Pour in the beef broth. Make sure all the vegetables are submerged in the liquid. If not, you can add a little more broth or water.
3. Gently add the meat mixture to the pot. Try to distribute it evenly throughout the soup. You can break it up into smaller clumps as you add it.
4. Bring the soup to a simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2 hours. The longer it simmers, the more the flavors will meld together. I usually let it simmer for 90 minutes.
5. Stir the soup occasionally during simmering to prevent sticking and ensure even cooking.
6. After simmering for at least an hour, taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, or other spices to your liking.
7. If you’re using apple cider vinegar, stir it in during the last 15 minutes of simmering. This adds a nice touch of tanginess that balances the richness of the soup.

Serving the Golumpki Soup:

1. Ladle the soup into bowls.
2. Garnish with fresh chopped parsley.
3. Serve hot with a dollop of sour cream or plain yogurt, if desired. This adds a creamy coolness that complements the warm, savory soup.
4. Enjoy! This soup is even better the next day, as the flavors have more time to develop.

Tips and Variations:

• Meat Options: You can use all ground beef or all ground pork if you prefer. You can also use ground turkey or chicken for a lighter version.
• Rice Options: While long grain or medium grain rice is traditionally used, you can experiment with other types of rice, such as brown rice or wild rice. Just be sure to adjust the cooking time accordingly.
• Vegetable Variations: Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes. Just dice them into small pieces and add them to the pot along with the cabbage.
• Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the soup.
• Make it Vegetarian: For a vegetarian version, substitute the ground meat with lentils or beans. Use vegetable broth instead of beef broth.
• Slow Cooker Option: This soup can also be made in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
• Freezing: Golumpki soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions:

Golumpki soup is a hearty and satisfying meal on its own, but it can also be served with a side of crusty bread or a simple salad.

Storage Instructions:

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Conclusion:

This Golumpki Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a taste of tradition, and a surprisingly easy way to enjoy all the flavors of classic stuffed cabbage without the fuss. I truly believe this is a must-try recipe, and here’s why: it delivers incredible flavor with minimal effort. Forget painstakingly rolling cabbage leaves – this soup captures all the savory goodness of ground meat, rice, and sweet tomato sauce in a comforting, one-pot meal. The aroma alone will have your family gathering in the kitchen, eager for a taste. But the best part? It’s incredibly versatile! While I love it served simply with a dollop of sour cream and a sprinkle of fresh parsley, there are so many ways to make it your own. For a richer flavor, try browning the ground meat with a little bacon before adding it to the pot. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce. And for those watching their carbs, you can easily substitute cauliflower rice for regular rice without sacrificing any of the deliciousness. Serving suggestions are endless! This Golumpki Soup is fantastic on its own as a hearty lunch or dinner. You can also pair it with a crusty loaf of bread for dipping, a side salad for a lighter meal, or even some mashed potatoes for ultimate comfort food indulgence. Leftovers (if there are any!) are even better the next day, as the flavors have had time to meld together even more. I’ve personally made this recipe countless times, and it’s always a hit. It’s perfect for busy weeknights, potlucks, or any occasion where you want to impress without spending hours in the kitchen. It’s also a great way to use up leftover ground meat or rice. But don’t just take my word for it! I wholeheartedly encourage you to give this recipe a try. I’m confident that you’ll love the rich, comforting flavors and the ease of preparation. It’s a fantastic way to introduce a classic dish to a new generation or simply enjoy a taste of home. Once you’ve made it, I’d absolutely love to hear about your experience. Did you make any variations? What did your family think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. So, go ahead, grab your ingredients, and get ready to enjoy a truly unforgettable bowl of Golumpki Soup. I can’t wait to hear what you think! Happy cooking! Print