If you’re looking for big, cozy flavors, you’ll absolutely fall in love with Golumpki Soup. This soul-warming pot is everything you adore about classic Polish stuffed cabbage rolls—just so much easier, bubbling together in one hearty, colorful soup. Tender beef and pork, ribbons of sweet cabbage, rice, and a tomato-rich broth all come together to create a silky, satisfying bowl filled with tradition and comfort in every spoonful. Make this once, and you’ll soon find yourself craving Golumpki Soup the moment there’s a crisp breeze or you want to share something truly special with family and friends.
Ingredients You’ll Need
The magic of Golumpki Soup is in its balance of simple, everyday ingredients that cook together to create deep, authentic flavor. Each element truly matters, adding heartiness, richness, and just the right pop of color or spice. Gather everything before you start—the process is just as joyful as the final taste!
- Ground beef (1 lb): Brings richness and substance; opt for 85% lean for the best flavor and just enough fat.
- Ground pork (1/2 lb): Adds tenderness and a savory depth that echoes traditional Polish golumpki.
- Olive oil (1 tbsp): For sautéeing and giving everything a silky start in the pot.
- Onion, chopped (1 medium): Offers sweetness and that unmistakable comforting aroma.
- Garlic, minced (3 cloves): Gives the soup warmth and a hint of rustic bite.
- Green cabbage, chopped (1 small head): Essential for its tender texture and gentle, grassy flavor.
- White rice, uncooked (1 cup): Soaks up broth, thickens the soup, and makes it truly satisfying.
- Tomato sauce (15 oz can): Provides the soup with a luscious, tangy base.
- Diced tomatoes (14.5 oz can): Adds texture and little bursts of sweet tomato in every bite.
- Beef broth (4 cups): Deepens the overall savoriness; homemade or store-bought both work well.
- Water (2 cups): Helps achieve just the right soup consistency for hearty but spoonable results.
- Worcestershire sauce (1 tbsp): Brings in complexity and a subtle umami kick.
- Paprika (1 tsp): Adds a gentle, earthy warmth and a beautiful reddish hue.
- Salt (1 tsp): Brings the flavors forward—adjust to taste at the end.
- Black pepper (1/2 tsp): Boosts the savory, peppery background.
- Dried thyme (1/2 tsp): Offers a hint of woodsy fragrance to round out the profile.
- Bay leaf (1): Steeps its herbal essence as everything simmers together.
- Chopped fresh parsley (optional): A fresh, eye-catching garnish for that classic Polish finishing touch.
How to Make Golumpki Soup
Step 1: Sauté the Aromatics
Start by heating olive oil in a large soup pot or Dutch oven over medium heat. Once it glistens, add your chopped onion and cook for 3 to 4 minutes, stirring occasionally, until it turns soft and fragrant—think of this as the flavor base. Next, add the minced garlic and let it bloom just for 30 seconds—don’t let it burn!—until it’s barely golden and aromatic.
Step 2: Brown the Meat
Now it’s time for a real flavor-building step. Drop in the ground beef and ground pork, breaking the mixture apart with a spatula or wooden spoon. Cook for 5 to 7 minutes, until both meats are browned and crumbly, not pink. If there’s extra grease, drain it off so the soup doesn’t become oily—this keeps things hearty but not heavy.
Step 3: Add the Cabbage
With the meats ready, stir in the chopped green cabbage. Let it cook for about 5 minutes, stirring every so often, so it softens just a little and begins to marry with the meat and aromatics. It may look like a lot at first, but the cabbage will shrink down beautifully!
Step 4: Build the Broth
Now, bring in all the remaining flavor-boosters: uncooked rice, tomato sauce, diced tomatoes, beef broth, water, Worcestershire sauce, paprika, salt, black pepper, dried thyme, and the bay leaf. Give everything a big stir so the rice disperses and the tomatoes blend evenly. Turn up the heat to bring the soup to a boil—it’ll start to smell incredible at this point!
Step 5: Simmer to Perfection
Once boiling, lower the heat, cover the pot, and let the Golumpki Soup simmer for 30 to 35 minutes. Check and stir occasionally (especially near the bottom) so the rice doesn’t stick or settle. By the end, the rice should be tender, the cabbage soft and yielding, and the flavors beautifully melded together. Before serving, fish out the bay leaf, taste, and adjust salt or pepper as you like.
How to Serve Golumpki Soup
Garnishes
This is the moment to add fresh, vibrant flair to your bowl of Golumpki Soup. Scatter a generous pinch of bright chopped parsley over each serving for a pop of color and clean, herby freshness. If you’re feeling cozy, a dollop of sour cream is delicious stirred in, just like the classic Polish table might suggest.
Side Dishes
Golumpki Soup pairs beautifully with a thick slice of crusty rye bread or a warm slab of buttered sourdough to soak up the luscious tomato-rich broth. For a heartier meal, serve it alongside a simple cucumber salad or even traditional Polish potato pancakes for a truly comforting supper.
Creative Ways to Present
For a fun twist, ladle this soup into mini bread bowls for parties, or serve in vintage mugs for a cozy family night. If you want a full Polish-inspired spread, offer some pickles or sauerkraut on the side—the bright acidity acts as a perfect counterbalance to the savory Golumpki Soup.
Make Ahead and Storage
Storing Leftovers
One of the best things about Golumpki Soup is that it tastes even better the next day. Store cooled leftovers in an airtight container in the fridge for up to 4 days. The flavors will deepen and the rice helps the soup stay hearty without getting mushy right away.
Freezing
This soup freezes like a dream! Let your Golumpki Soup cool completely, then transfer to freezer-safe containers, leaving an inch or so at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating to keep everything perfectly tender.
Reheating
When you’re ready for round two (or three!), gently reheat Golumpki Soup in a pot over medium-low, stirring occasionally so nothing sticks. If the soup thickened after chilling, just add a splash of broth or water to loosen it up. Warm until steaming but not boiling—then serve as usual.
FAQs
Can I make Golumpki Soup vegetarian?
Absolutely! Swap out the beef and pork for plant-based ground meat, or load up with extra mushrooms and beans for heartiness. Use vegetable broth instead of beef, and you’ll still get all that comfort and satisfaction.
What type of rice works best for Golumpki Soup?
Classic white rice is ideal here since it cooks quickly and thickens the broth just right. Brown rice works too but will need a longer simmer; you can also use pre-cooked rice and stir it in near the end to avoid over-mushy grains.
How do I keep the cabbage from getting mushy?
The key is to not overcook your cabbage. Add it after browning the meat and just cook until it turns tender but not limp—the simmering in broth will finish softening it to perfection.
Can I use ground turkey instead of beef and pork?
Yes! Ground turkey is a wonderful, lean substitute and still makes a deliciously savory base. The Worcestershire and other seasonings help fill out the overall flavor, so you really won’t miss the richness.
Is Golumpki Soup gluten free?
Yes, as long as every ingredient you use—from your broth to your Worcestershire sauce—is certified gluten free, the soup is naturally free from gluten. Always double check labels if serving those with allergies!
Final Thoughts
I can’t overstate just how much joy a big pot of Golumpki Soup brings to the kitchen and table. It’s warm, filling, easy to make, and always a crowd-pleaser. Whether you’re reconnecting with your Polish roots or just want a new family favorite, this soup is a hug in a bowl—so go ahead, give it a try and make some delicious memories!
Print
Golumpki Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish-American
- Diet: Non-Vegetarian
Description
Golumpki Soup is a hearty and comforting Polish-American soup that captures all the flavors of traditional stuffed cabbage rolls in a delicious, easy-to-make bowl. This soup is perfect for chilly winter days and will warm you up from the inside out.
Ingredients
Meat Mixture:
- 1 lb ground beef
- 1/2 lb ground pork
Vegetables:
- 1 tbsp olive oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 small head green cabbage (chopped)
Additional Ingredients:
- 1 cup uncooked white rice
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 2 cups water
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 bay leaf
- Chopped fresh parsley (optional, for garnish)
Instructions
- Sauté Aromatics: Heat olive oil in a large soup pot, sauté onion until softened, add garlic.
- Cook Meat: Add ground beef and pork, brown and crumble.
- Add Vegetables and Rice: Stir in cabbage, cook until slightly softened, add rice.
- Add Remaining Ingredients: Include tomato sauce, diced tomatoes, broth, water, Worcestershire sauce, and seasonings.
- Simmer: Bring to a boil, then reduce heat, cover, and simmer until rice and cabbage are cooked.
- Adjust Seasoning and Serve: Remove bay leaf, adjust seasoning, and serve hot, garnished with parsley.
Notes
- For a thicker soup, reduce the broth slightly or add an extra 1/2 cup of rice.
- This soup tastes even better the next day.
- You can also use ground turkey for a leaner version.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 60 mg
