Best Golumpki Soup Recipe For Winters

Golumpki soup takes all the cozy flavors of traditional Polish stuffed cabbage rolls and tucks them into one comforting bowl. Imagine tender shreds of cabbage, rich tomato broth, and perfectly seasoned ground meat, all wrapped around soft, plump grains of rice. It is hearty without being heavy, with a deep savory flavor and just a hint of sweetness from slow-cooked onions and tomatoes. This soup is perfect for chilly evenings, Sunday family dinners, or any time you crave old-world comfort with less work than rolling cabbage leaves one by one.

This golumpki soup is ideal when you love stuffed cabbage but do not have time for rolling and baking. Serve it with rye bread, crusty baguette, or simple buttered potatoes for an old-fashioned, filling meal. You can easily adjust the richness with more or less meat, or make it lighter using turkey and brown rice. It also reheats beautifully, making it a great option for meal prep or freezing in portions for quick, homestyle lunches.

Ingredients

To get that classic stuffed-cabbage flavor in soup form, you will need a mix of meat, cabbage, tomatoes, rice, and a few well-chosen spices.

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 450 g (1 lb) ground beef (or half beef, half pork)
• 1 medium green cabbage (about 900 g / 2 lb), cored and chopped
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 cup (200 g) uncooked white rice (long grain or medium)
• 1 can (800 g / 28 oz) crushed tomatoes
• 6 cups (1.5 L) beef or chicken broth
• 1 cup (240 ml) water (more as needed)
• 2 tablespoons tomato paste
• 1 teaspoon smoked or sweet paprika
• 1 teaspoon dried marjoram (or oregano)
• 1 teaspoon dried thyme
• 1–2 bay leaves
• 1½ teaspoons salt (to taste)
• ½ teaspoon black pepper (to taste)
• 1–2 teaspoons sugar or honey (optional, to balance acidity)
• 2 tablespoons fresh parsley, chopped (plus extra for serving)
• Sour cream, for serving (optional but traditional-style garnish)

Servings

This recipe makes about 6 generous servings of golumpki soup as a main course, or up to 8 smaller bowls if served with bread or a side salad. It is hearty, filling, and perfect for family-style sharing or leftovers.

How to Make It

Sauté Aromatics and Brown the Meat

Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and lightly golden. Stir in the garlic and cook briefly until fragrant. Add the ground beef (and pork if using) and cook, breaking it up with a spoon, until browned and no longer pink. Spoon off excess fat if needed.

Add Vegetables and Seasonings

Stir in the diced carrot and celery and cook for 3–4 minutes to soften slightly. Add the chopped cabbage and toss well with the meat mixture. Sprinkle in paprika, dried marjoram, thyme, salt, pepper, and bay leaves. Cook, stirring occasionally, for about 5 minutes, until the cabbage begins to wilt.

Build the Tomato Base

Add the tomato paste to the pot and stir to coat the meat and vegetables. Cook for 1–2 minutes to deepen the flavor. Pour in the crushed tomatoes, broth, and water. Stir everything together, scraping the bottom of the pot to release any browned bits.

Add Rice and Simmer

Stir in the uncooked rice, making sure it is submerged in the liquid. Bring the soup up to a gentle boil, then reduce to a simmer. Cover partially and cook for 25–30 minutes, stirring occasionally, until the rice is tender and the cabbage is soft. Add a splash more water or broth if the soup becomes too thick.

Taste and Adjust

Once the rice and cabbage are fully cooked, taste the soup. Adjust salt and pepper as needed. If the tomatoes taste sharp, stir in 1–2 teaspoons of sugar or honey to balance the acidity. Remove the bay leaves. Stir in the chopped fresh parsley.

Serve and Garnish

Ladle the golumpki soup into warm bowls. If desired, top each serving with a small spoonful of sour cream and an extra sprinkle of fresh parsley. Serve hot with slices of rye bread or crusty rolls for dipping.

Pro Tip

For the best texture, cook the soup until the rice is just tender, then switch off the heat; it will continue to thicken as it rests and cools slightly.

FAQs

Q1. Can I use brown rice instead of white rice?
A1. Yes, but brown rice takes longer to cook. Add 10–15 extra minutes of simmering and more broth or water as needed to keep the soup from becoming too thick.

Q2. How can I make this soup lighter?
A2. Use lean ground turkey or chicken and low-sodium chicken broth. You can also reduce the rice to ¾ cup and add extra cabbage and carrot for more vegetables.

Q3. Does golumpki soup freeze well?
A3. Yes, it freezes nicely. Cool completely, then portion into airtight containers. Freeze for up to 3 months. Thaw in the fridge and reheat gently, adding a splash of water or broth.

Q4. Can I make this soup ahead of time?
A4. Definitely. The flavors improve by the next day. The rice will thicken the broth, so add a little extra broth or water when reheating to reach your desired consistency.

Q5. What if my soup is too thick?
A5. This often happens as the rice absorbs liquid. Simply stir in extra hot broth or water a bit at a time until the soup is as brothy or thick as you like.

Q6. Can I make it vegetarian?
A6. Yes. Skip the ground meat, use vegetable broth, and add extra cabbage, diced potatoes, or cooked lentils for heartiness. Adjust seasoning generously to keep the flavor rich and satisfying.