Golumpki Soup is a hearty, flavorful dish that brings the warm, comforting flavors of traditional Polish stuffed cabbage rolls (Golumpki) into a much easier-to-make, comforting soup form. If you’ve ever had Golumpki, you know it’s an iconic dish in Polish cuisine, featuring tender cabbage leaves wrapped around a savory filling of seasoned meat and rice, then simmered in a rich tomato sauce. Now imagine that same flavor, but in a cozy, spoonable form-perfect for cooler months or whenever you want a filling, satisfying meal that’s also a bit nostalgic.
Golumpki Soup is everything you love about the classic dish but without the hassle of rolling cabbage leaves. It’s a great recipe for anyone who enjoys meals with a lot of depth, and it’s simple enough for even a beginner cook to execute. Plus, the soup version is a great way to feed a crowd or have leftovers for the week. And trust me, it only gets better with time!
Let’s break down everything you need to know to make this comforting, rich, and delicious Golumpki Soup.
Golumpki Soup Recipe
Ingredients Needed
To make a pot of hearty Golumpki Soup, you’ll need the following ingredients, which come together to create that perfect balance of savory, tangy, and satisfying flavors.
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Ground Meat (typically pork, beef, or a mixture of both) – 1 lb
- This is the core of your filling. If you want extra flavor, you can add a bit of Italian sausage for some extra zing.
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Cabbage – 4 cups chopped
- Go for a sturdy head of cabbage, as it holds up beautifully in soup and has a great texture when simmered.
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Rice – 1/2 cup
- Traditional Golumpki uses rice as the binding agent inside the cabbage rolls. The rice adds a bit of structure to the soup.
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Tomatoes (diced or crushed) – 2 cans (14.5 oz each)
- The tomatoes are the base of your soup’s tangy broth. They’ll give it that signature flavor profile.
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Onion – 1 medium, chopped
- Sweet, caramelized onions are key to building the flavor profile and adding depth to the soup.
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Garlic – 4 cloves, minced
- Garlic is a must-have for that savory, aromatic kick.
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Beef Broth – 4 cups
- This will provide the rich, savory foundation for the soup.
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Tomato Paste – 2 tbsp
- It intensifies the tomato flavor and thickens the broth.
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Paprika – 1 tbsp
- Adds a subtle smokiness that complements the sweetness of the cabbage.
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Bay Leaves – 2 leaves
- For that earthy, slightly floral undertone that infuses the entire soup.
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Salt & Pepper – to taste
- Always taste as you go, but these basic seasonings will bring everything together.
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Dried Thyme – 1 tsp
- Adds a touch of herbaceousness that rounds out the soup’s flavors.
Cooking Instructions
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Brown The Meat
In a large pot, heat a little oil over medium heat. Add your ground meat and cook until browned, breaking it up with a spoon as it cooks. This usually takes about 5-7 minutes. You want the meat nice and caramelized, which helps develop a deeper flavor for the soup.
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Sauté The Aromatics
Add your chopped onions and minced garlic to the pot with the browned meat. Sauté until the onions are soft and translucent-about 3-4 minutes. This step builds a savory foundation for the soup.
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Add The Tomatoes And Broth
Pour in the canned diced tomatoes (with juices), tomato paste, and beef broth. Stir well, ensuring the tomato paste dissolves completely into the mixture.
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Season The Soup
Toss in your paprika, thyme, bay leaves, salt, and pepper. Give it a good stir and let everything come together. Allow the soup to simmer for about 10 minutes to let the flavors meld.
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Add The Cabbage And Rice
Stir in your chopped cabbage and rice. Cover the pot and let it simmer for 30-40 minutes, or until the cabbage is tender and the rice is cooked through. The rice will soak up the flavors of the broth and give the soup its hearty texture.
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Final Adjustments
Taste the soup and adjust seasonings if needed. You can add more salt, pepper, or paprika depending on your personal taste. Remove the bay leaves before serving.
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Serve
Ladle the soup into bowls, and serve with a dollop of sour cream or a sprinkle of fresh parsley if desired. It’s even better the next day, as the flavors continue to deepen.
Ingredient Insights
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Cabbage
The cabbage in Golumpki Soup provides more than just a crunchy texture-it’s packed with fiber and nutrients like vitamin C, folate, and potassium. When simmered, it softens and takes on a rich, savory flavor that blends beautifully with the other ingredients.
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Ground Meat
Ground beef and pork bring richness to the soup. Pork is often used in traditional Golumpki because it has a slightly sweet flavor that complements the acidity of the tomatoes. Beef, on the other hand, adds a heartier, meatier taste. You can even blend them for a balanced texture and flavor.
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Tomato Paste
Tomato paste is more concentrated than diced tomatoes, so it helps thicken the soup and intensifies the tomato flavor. It’s a game-changer when you want to add depth without thinning out the broth.
Expert Tips
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Let It Simmer
This soup improves with time. If you can, let it sit for a few hours or even overnight. This allows the flavors to fully develop and meld together. It’ll taste even better the next day!
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Use Homemade Broth
If you have time to make homemade beef broth, it will give the soup an extra layer of richness. If not, store-bought works fine, but go for a high-quality one for better results.
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Add Smoked Sausage
If you’re craving more meat, throw in some smoked sausage or kielbasa for an additional smoky, savory layer.
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Go Light On The Rice
Don’t overdo the rice-about 1/2 cup is plenty. If you add too much, it can make the soup too starchy and heavy.
Recipe Variations
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Vegetarian Golumpki Soup
For a plant-based version, substitute the meat with lentils, mushrooms, or plant-based ground meat. Use vegetable broth instead of beef broth, and you’ll have a filling, meatless version that still delivers on flavor.
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Spicy Version
Add a chopped jalapeño or a sprinkle of red pepper flakes to the soup for a spicy kick. The heat will balance nicely with the sweetness of the cabbage and the acidity of the tomatoes.
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Rice Alternatives
If you’re looking for a gluten-free version or just want to change things up, you can swap the rice for quinoa or barley. Both work well and will add a different texture and flavor to the soup.
Final Words
Golumpki Soup is a masterpiece of Polish cuisine that combines the comforting, homey flavors of cabbage rolls into a simple-to-make soup. With its savory broth, tender cabbage, and rich filling, it’s a meal that can be enjoyed by anyone, no matter their cooking skills.