Name: Golumpki Soup: A Hearty and Delicious Polish Comfort Food Recipe
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6-8 servings
Ingredients: 1 pound ground beef; 1 pound ground pork; 1 large head of cabbage, cored and shredded; 1 large onion, chopped; 2 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 6 cups beef broth; 1 cup cooked rice (long grain or medium grain works best); 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 1/2 teaspoon dried savory (optional, but adds a nice depth); 1/4 teaspoon black pepper; 1/2 teaspoon salt, or to taste; 2 tablespoons olive oil; 1 tablespoon apple cider vinegar (optional, for a touch of tang); Fresh parsley, chopped (for garnish); Sour cream or plain yogurt (for serving, optional)

Golumpki Soup: Imagine all the comforting, savory goodness of traditional stuffed cabbage rolls, but in a warm, inviting bowl! This isn't just soup; it's a hug in a mug, a taste of Eastern European heritage, and a surprisingly simple weeknight dinner solution all rolled into one.

Golumpki, or stuffed cabbage, has deep roots in Polish and Ukrainian cuisine, often served during holidays and family gatherings. Each region boasts its own unique twist, but the core remains the same: tender cabbage leaves enveloping a flavorful mixture of ground meat and rice. But let's be honest, rolling those cabbage leaves can be a bit time-consuming, right?

That's where Golumpki Soup comes to the rescue! We've taken all the beloved flavors of the classic dish – the sweet cabbage, the savory meat, the tangy tomato sauce – and transformed them into an easy-to-make soup that's ready in under an hour. People adore this soup because it delivers that authentic Golumpki taste without all the fuss. It's hearty, satisfying, and perfect for a chilly evening. Plus, it's a fantastic way to sneak in some extra vegetables! Get ready to experience the deliciousness of Golumpki in a whole new, convenient way!

Ingredients:

1 pound ground beef
1 pound ground pork
1 large head of cabbage, cored and shredded
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
6 cups beef broth
1 cup cooked rice (long grain or medium grain works best)
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried savory (optional, but adds a nice depth)
1/4 teaspoon black pepper
1/2 teaspoon salt, or to taste
2 tablespoons olive oil
1 tablespoon apple cider vinegar (optional, for a touch of tang)
Fresh parsley, chopped (for garnish)
Sour cream or plain yogurt (for serving, optional)

Preparing the Meat and Cabbage Mixture

First, let's get our meat mixture ready. In a large bowl, combine the ground beef and ground pork. I like to use my hands to really mix them together well, but you can use a spoon if you prefer.
Next, add the cooked rice to the meat mixture. Make sure the rice is cooled slightly before adding it, so it doesn't start to cook the meat. Gently mix the rice into the meat until it's evenly distributed. The rice helps to bind the mixture together and adds a nice texture to the soup.
Now, let's add some flavor! Sprinkle in the dried marjoram, dried thyme, dried savory (if using), black pepper, and salt. Again, mix everything together thoroughly so that the spices are evenly incorporated.
Set the meat mixture aside for now. We'll come back to it later.
Next, prepare the cabbage. If you haven't already, core the cabbage and shred it. You can use a knife to shred it thinly, or you can use a food processor with a shredding attachment if you have one. I prefer a slightly finer shred for this soup, but it's really up to your personal preference.

Sautéing the Aromatics and Cabbage

Now, let's get our pot ready. Grab a large, heavy-bottomed pot or Dutch oven. This is important because it will help to distribute the heat evenly and prevent the soup from scorching.
Place the pot over medium heat and add the olive oil. Let the oil heat up for a minute or two until it's shimmering.
Add the chopped onion to the pot and cook until it's softened and translucent, about 5-7 minutes. Stir occasionally to prevent it from burning. We want the onions to be nice and sweet, which will add a great base flavor to the soup.
Add the minced garlic to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Now, add the shredded cabbage to the pot. This might seem like a lot of cabbage, but it will cook down considerably. Stir the cabbage into the onions and garlic, and cook until it's softened and slightly wilted, about 10-15 minutes. Stir frequently to prevent it from sticking to the bottom of the pot. As the cabbage cooks, it will release some of its moisture, which will help to create a flavorful base for the soup.

Combining and Simmering the Soup

Once the cabbage is softened, add the crushed tomatoes and tomato sauce to the pot. Stir everything together well to combine.
Pour in the beef broth. Make sure to scrape the bottom of the pot to loosen any browned bits that may have stuck there. These browned bits are full of flavor and will add a lot to the soup.
Now, gently add the meat mixture to the pot. Break it up into smaller pieces as you add it, so it cooks evenly. You don't want to end up with large clumps of meat in your soup.
Bring the soup to a simmer. Once it's simmering, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 2 hours. The longer it simmers, the more the flavors will meld together and the more tender the cabbage and meat will become. Stir occasionally to prevent sticking.
After the soup has simmered for at least an hour, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or other spices to your liking. This is also a good time to add the apple cider vinegar, if using. The vinegar will add a touch of tanginess that really brightens up the flavor of the soup.

Serving the Golumpki Soup

Ladle the soup into bowls.
Garnish with fresh chopped parsley.
Serve with a dollop of sour cream or plain yogurt, if desired. This adds a nice creamy texture and a bit of coolness to the soup.
Enjoy! This soup is even better the next day, so don't be afraid to make a big batch.

Tips and Variations:

Meat Variations: Feel free to use all ground beef or all ground pork if you prefer. You can also add a little bit of ground veal for extra richness.
Vegetarian Option: To make this soup vegetarian, substitute the ground meat with lentils or beans. You can also use vegetable broth instead of beef broth.
Spice Level: If you like a little heat, add a pinch of red pepper flakes to the soup.
Sweetness: Some people like to add a touch of sweetness to their golumpki soup. If you want to try this, add a teaspoon of sugar or honey to the soup while it's simmering.
Thickening: If you prefer a thicker soup, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup during the last 15 minutes of simmering.
Freezing: This soup freezes well. Let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.

Serving Suggestions:

Serve with crusty bread for dipping.
A side salad complements the richness of the soup.
Enjoy as a hearty and comforting meal on a cold day.

Nutritional Information (Approximate, per serving):

Calories: 350-450
Protein: 25-35g
Fat: 20-30g
Carbohydrates: 20-30g

This is just an estimate, and the actual nutritional information will vary depending on the specific ingredients you use and the portion size.

Conclusion:

This Golumpki Soup isn't just another soup recipe; it's a warm hug in a bowl, a taste of tradition, and a surprisingly easy way to enjoy all the flavors of classic stuffed cabbage rolls without the fuss. I truly believe this recipe is a must-try for anyone craving comfort food with a healthy twist. The combination of tender cabbage, savory ground meat, and the rich, slightly sweet tomato broth is simply irresistible. It's a symphony of flavors that will leave you feeling satisfied and nourished. But what truly sets this soup apart is its versatility. While it's fantastic served as is, piping hot with a dollop of sour cream or a sprinkle of fresh parsley, there are so many ways to customize it to your liking. For a heartier meal, consider adding cooked rice or barley directly to the soup. This will not only add texture but also make it even more filling. If you're watching your carb intake, feel free to omit the rice or barley altogether – the soup is delicious either way! And speaking of variations, don't be afraid to experiment with different types of ground meat. While I typically use ground beef, ground turkey or even a mixture of ground pork and beef would work beautifully. For a vegetarian option, you could substitute the meat with lentils or crumbled tofu. Just be sure to adjust the cooking time accordingly. Another way to elevate your Golumpki Soup experience is to play around with the spices. A pinch of smoked paprika can add a delightful smoky depth, while a dash of red pepper flakes will give it a subtle kick. If you're a fan of garlic, feel free to add an extra clove or two. The possibilities are endless! Serving suggestions? I love to serve this soup with a side of crusty bread for dipping. A simple green salad also makes a refreshing accompaniment. And for a truly authentic experience, try serving it with a dollop of horseradish cream. The tangy horseradish perfectly complements the sweetness of the tomato broth. This recipe is also incredibly freezer-friendly, making it perfect for meal prepping. Simply let the soup cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to three months. When you're ready to enjoy it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave. I've poured my heart into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's a comforting, flavorful, and surprisingly easy way to enjoy the taste of Golumpki without all the work. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a culinary masterpiece. I truly encourage you to try this recipe and experience the magic of homemade Golumpki Soup for yourself. And more importantly, I'd love to hear about your experience! Did you make any variations? What did you serve it with? What did your family think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. Happy cooking!