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Golumpki Soup Recipe Easy Homemade

Print recipegolumpki soup recipe easy homemade in a rustic ceramic

This golumpki soup recipe easy homemade style brings all the cozy, savory flavors of classic Polish stuffed cabbage rolls into one simple pot. Ground beef, tender cabbage, white rice, and a rich tomato broth make this a genuine family comfort dinner ready in just 60 minutes.

Prep time
20 minutes
Cook time
40 minutes
Total time
60 minutes
Yield
6 to 8 servings

Ingredients

1.5 lbs ground beef (80/20) 1 small head green cabbage, roughly chopped (about 6 cups) 3/4 cup white rice, uncooked 1 large yellow onion, diced 4 cloves garlic, minced 1 can (14.5 oz) diced tomatoes 1 can (15 oz) tomato sauce 4 cups beef broth 2 tablespoons tomato paste 1 teaspoon smoked paprika 1/2 teaspoon dried thyme 1 tablespoon Worcestershire sauce 1.5 teaspoons salt, adjust to taste 1/2 teaspoon black pepper 1 tablespoon olive oil 1 teaspoon brown sugar, optional

Instructions

  1. Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add ground beef, break it apart, and cook 5 to 7 minutes until no pink remains. Drain excess fat, leaving about one tablespoon.
  2. Cook the Aromatics: Reduce heat to medium. Add diced onion and cook 3 to 4 minutes until softened. Add minced garlic and stir 30 seconds until fragrant.
  3. Build the Tomato Base: Stir in tomato paste and cook directly in the pot for 1 minute, stirring constantly, to deepen the flavor.
  4. Add Liquids and Tomatoes: Pour in beef broth, diced tomatoes with their juices, and tomato sauce. Add Worcestershire sauce, smoked paprika, thyme, salt, pepper, and brown sugar if using. Stir well to combine.
  5. Add the Cabbage: Add the chopped cabbage to the pot and stir to coat it in the broth mixture. It wilts down quickly as the liquid heats.
  6. Simmer with Rice: Bring the soup to a gentle boil, reduce to a low simmer, then stir in the uncooked rice. Cover and cook 20 to 25 minutes, stirring every 8 to 10 minutes to prevent sticking.
  7. Taste and Adjust: When the rice is tender and the cabbage is fully softened, taste and adjust salt and seasoning. Add extra broth if the soup thickens too much.
  8. Serve: Ladle into deep bowls and top with a spoonful of sour cream and fresh dill or parsley if desired. Serve hot.

Notes

For meal prep, cook the rice separately and stir it into individual bowls at serving time to prevent over-absorption in storage. Leftovers thicken in the refrigerator as the rice absorbs broth. Add 1/2 to 1 cup of beef broth when reheating on the stovetop or in the microwave. For best freezer results, freeze the soup before adding the rice and cook fresh rice when you reheat it. Freeze for up to 3 months. Ground turkey or a pork and beef mix both work well as substitutes. Add extra Worcestershire sauce if using turkey to deepen the flavor. Chop the cabbage into rough 1-inch pieces rather than fine shreds so it holds its texture through the simmer time. Always drain excess fat after browning the beef so the finished soup does not turn greasy.

Nutrition

Calories
380
Fat
16g
Saturated fat
6g
Sugar
8g
Sodium
790mg
Protein
26g
Carbohydrates
34g
Fiber
4g