Golumpki Soup

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Warm, comforting, and deeply satisfying, Golumpki Soup takes all the flavors of traditional Polish stuffed cabbage rolls and transforms them into a cozy bowl of goodness. With a tomato-rich broth, tender cabbage, savory beef, and hearty rice, it’s the kind of soup that feels like a hug from grandma. It brings that old-world charm to your dinner table without the labor-intensive process of rolling each cabbage leaf.

This one-pot wonder is perfect for chilly evenings or lazy Sundays when you crave something homey yet simple. Whether you grew up with golumpki or you’re just discovering it, this soup is a quicker, easier way to enjoy the beloved dish. It freezes well, feeds a crowd, and gets better the next day—just the way comfort food should be.

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What Kind of Cabbage Should I Use?

Green cabbage is the traditional pick for Golumpki Soup. It softens beautifully in the broth without losing all its texture. Savoy cabbage can also work if you want a slightly sweeter and more tender bite. Avoid red cabbage, as it can tint the soup a strange color and has a different flavor profile.

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Ingredients for the Golumpki Soup

Ground beef – The hearty base of the soup that brings savory depth and a satisfying bite.

Green cabbage – Adds volume, sweetness, and a bit of crunch; it soaks up the broth beautifully.

Onion – Essential for building the aromatic foundation.

Garlic – Brings warmth and earthiness to every spoonful.

Tomatoes – Diced or crushed canned tomatoes provide that tangy richness essential for balancing the beef and cabbage.

Tomato sauce – Thickens the broth and intensifies the tomato flavor.

Beef broth – Infuses the soup with deep, meaty flavor. Use low-sodium to control salt levels.

Rice – Mimics the stuffing in traditional golumpki, turning the soup into a full meal.

Salt, pepper, paprika, and a dash of sugar – Balances out the acidity and rounds out the flavor profile.

Bay leaf – Adds that old-world, slow-cooked essence.

Fresh parsley – For garnish and a fresh, herbal finish.

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How To Make the Golumpki Soup

Step 1: Brown the Beef

In a large soup pot or Dutch oven, add ground beef and cook over medium heat until fully browned. Break it apart with a wooden spoon as it cooks. Drain excess fat if needed.

Step 2: Build the Flavor Base

Add chopped onion and garlic to the browned beef. Cook for 2-3 minutes until fragrant and translucent. This step helps layer in those deep, comforting flavors.

Step 3: Add Tomatoes and Seasonings

Stir in the diced tomatoes, tomato sauce, salt, pepper, paprika, and a dash of sugar. Let this mixture simmer for a few minutes to meld the flavors.

Step 4: Pour in the Broth

Add the beef broth and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to medium-low.

Step 5: Add Cabbage and Simmer

Stir in the chopped cabbage. Cover and simmer for 25 to 30 minutes, or until the cabbage is tender but still has some texture.

Step 6: Stir in the Rice

Add cooked white rice to the pot and stir well. Let it simmer uncovered for another 5 to 10 minutes. The rice will absorb the broth and bring the soup together beautifully.

Step 7: Taste and Adjust

Taste for seasoning and adjust salt, pepper, or sugar if needed. Remove the bay leaf.

Step 8: Garnish and Serve

Ladle the soup into bowls and top with freshly chopped parsley. Serve hot with crusty bread or a simple green salad on the side.

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How to Serve and Store Golumpki Soup

This soup is a meal all on its own, but it pairs beautifully with crusty rye bread, buttered rolls, or even a dollop of sour cream on top. For a lighter side, a simple green salad with a vinaigrette cuts the richness perfectly.

If you’re making it ahead, the flavors deepen wonderfully overnight. Store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes like a dream. Portion into freezer-safe containers and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove over medium heat.

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Frequently Asked Questions

How do I make this soup vegetarian?

Swap the ground beef for plant-based ground meat or even lentils. Use vegetable broth instead of beef broth for a completely meatless version.

Can I use uncooked rice?

You can, but it will absorb more liquid. Add an extra cup of broth and allow the soup to simmer longer (about 15-20 extra minutes) until the rice is fully cooked.

Is this soup gluten-free?

Yes, as long as you check that your beef broth and seasonings are certified gluten-free.

Can I make it in a slow cooker?

Absolutely. Brown the meat first, then add everything except the rice to the slow cooker. Cook on low for 6-8 hours. Stir in cooked rice at the end.

What other meat can I use?

Ground turkey or pork are both great substitutes. You can even do a blend of meats for a richer flavor.

Will brown rice work instead?

Yes! Just pre-cook it before adding. It gives a nuttier taste and adds extra fiber.

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Want More Hearty Soup Ideas?

If Golumpki Soup is your kind of cozy, here are some other comforting bowls you’ll love:

• Creamy Shrimp Chowder for seafood lovers who adore richness.
• Crockpot Thai Coconut Chicken Soup with warm spices and creamy coconut milk.
• Creamy Parmesan Italian Sausage Soup that brings depth and a touch of indulgence.
• Zesty Tuscan Artichoke Soup for a Mediterranean twist.
• Mississippi Beef and Noodles when you want ultra-savory, beefy comfort.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest comfort food board so it’s just a click away when the craving hits: Life with Nina on Pinterest.

And let me know in the comments—did you grow up eating golumpki? Did you add a smoky twist or stick with the classic flavors?

Your tweaks, tips, and questions make this a community kitchen, and I love hearing how each of you makes it your own.

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