Ah, Golumpki Soup — a cozy, deconstructed version of the classic Polish stuffed cabbage rolls (gołąbki). It’s warm, hearty, and perfect for a comforting meal. Here’s what it’s about:
🥬 What It Is
Instead of rolling cabbage leaves around meat and rice, this soup takes the same flavors and turns them into a brothy, filling soup:
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Ground beef or pork
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Rice or barley
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Cabbage
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Tomato-based broth
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Onions, garlic, and spices
You get all the taste of traditional golumpki without the labor of rolling each cabbage leaf.
🍲 Basic Ingredients
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Cabbage – chopped
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Ground meat – beef, pork, or a mix
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Rice – partially cooked or raw (will cook in broth)
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Tomato sauce or crushed tomatoes
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Onion & garlic
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Seasoning – salt, pepper, paprika, maybe a touch of dill or thyme
Optional: carrots, celery, or a dash of vinegar for tang.
👩🍳 How It’s Made
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Cook the aromatics:
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Sauté onion and garlic in a little oil until soft.
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Brown the meat:
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Add ground meat and cook until lightly browned.
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Build the soup:
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Add chopped cabbage, rice, and tomato sauce or crushed tomatoes.
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Pour in broth or water to cover.
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Simmer:
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Cook 25–35 min, until cabbage and rice are tender.
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Season & serve:
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Adjust salt, pepper, and a splash of vinegar if desired.
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Optional: garnish with fresh parsley or dill.
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Tips
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For extra flavor, sauté the cabbage briefly before adding to soup.
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Using partially cooked rice prevents it from overcooking and turning mushy.
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Leftovers taste even better the next day — the flavors meld beautifully.
If you want, I can give a quick 30-minute “weeknight” version of Golumpki Soup that keeps all the flavor but is faster than the traditional recipe.