Golumpki Soup
This Golumpki Soup captures the heartwarming essence of traditional Polish stuffed cabbage rolls—without the fuss of rolling.
Rich, savory, and simmered slowly to perfection, this deconstructed version transforms humble ingredients into a bowl of pure comfort.
Tender cabbage, hearty beef, creamy tomato broth, and nutty brown rice come together in one pot, delivering nostalgic flavor with every spoonful. It’s the kind of meal that feels like home—cozy, filling, and deeply satisfying.
Why People Will Love This Golumpki Soup Recipe:
Comfort in a bowl: This soup transforms the nostalgic flavors of traditional Polish stuffed cabbage into an easy, spoonable form—perfect for cozy nights.
Rich, slow-simmered depth: The long cooking process allows the beef, tomato, cabbage, and rice to meld into a hearty, savory broth layered with deep flavor.
Wholesome and satisfying: With lean protein, whole grains, and plenty of cabbage, this dish is both filling and nourishing—ideal for a balanced meal.
Easier than traditional Golumpki: No rolling or baking required—just a one-pot method that saves time while delivering the same beloved taste.
Perfect for make-ahead meals: This soup reheats beautifully and even tastes better the next day, making it ideal for meal prepping or freezing.
Key Ingredients:
Lean ground beef – Provides a rich, meaty base that echoes the hearty filling of traditional stuffed cabbage rolls.
Sweet onion – Slowly sautéed in butter, it adds a subtle sweetness and aromatic depth that builds flavor from the first step.
Fresh cabbage – Earthy and tender, cabbage is the soul of this soup, adding texture, volume, and comforting familiarity.
Tomato purée & condensed tomato soup – Together they create a lush, velvety broth with balanced acidity and rich tomato flavor.
Brown rice – Nutty and wholesome, it mimics the grainy heart of classic Golumpki filling while adding body to every bite.
Beef bouillon & Worcestershire sauce – A duo of umami-rich boosters that deepen the savory complexity and evoke old-world flavor.
Expert Tips:
Brown the beef and onions thoroughly: Take your time sautéing the onions until golden and caramelized, and let the beef develop a deep sear. This step builds complex flavor before the soup even starts simmering.
Cut cabbage uniformly: Slice cabbage into consistent, bite-sized pieces. This ensures even cooking and avoids mushy or undercooked chunks.
Rinse and soak brown rice: Soaking the rice in water for 20–30 minutes before adding to the slow cooker can help it cook evenly and prevent it from becoming too firm or chewy in the finished soup.
Don’t skip the Worcestershire: Just a tablespoon adds incredible depth, echoing the umami punch of traditional Golumpki filling. It ties the tomato and beef elements together beautifully.
Taste and season at the end: The condensed soup and bouillon are salty, so hold off on adding too much salt early. Always taste and adjust seasoning after the soup has fully developed.
Golumpki Soup
Ingredients:
2 tablespoons butter
1 large sweet onion, diced
1 pounds lean ground beef
3 cups water
1 head cabbage, cut into bite-size pieces
1 (28 ounce) can tomato puree
3 (15.7 ounce) cans condensed tomato soup
1 cup long-grain brown rice
2 cubes beef bouillon
Worcestershire sauce
salt and ground black pepper to taste
Instructions:
Step 1:
Melt butter in a skillet over medium heat.
Add onion; cook and stir until translucent, 5 to 10 minutes.
Add ground beef; cook and stir until browned and crumbly, 5 to 10 minutes.
Step 2:
Transfer beef mixture to a slow cooker.
Stir in water, cabbage, tomato purée, condensed soup, rice, bouillon, Worcestershire sauce, salt, and pepper.
Cover and cook on High for 8 hours.
Important Notes When Making Golumpki Soup:
Choose a sweet onion over a yellow one: Sweet onions enhance the dish’s natural sweetness and pair harmoniously with the acidity of tomato-based broth.
Use lean but not extra-lean beef: A moderate fat content (around 85%) allows the meat to stay juicy during long cooking without making the broth greasy.
Cabbage shrinks—start with more than you think: As it simmers, cabbage softens and reduces significantly. A full head might seem like a lot, but it balances the richness of the soup.
Let it rest after cooking: Once the soup has finished its 8-hour simmer, let it sit with the lid off for 10–15 minutes. This allows the flavors to settle and the texture to thicken slightly as it cools.
This soup improves overnight: The flavor deepens beautifully after resting in the fridge. Reheat gently to avoid overcooking the rice and cabbage on the second day.
How To Enjoy Golumpki Soup After Cooking:
Let It Rest Before Serving
After the soup finishes cooking, allow it to rest for 10–15 minutes with the lid off. This helps the broth thicken slightly and the flavors to meld into a deeper, richer taste.
Stir Gently Before Serving
Before ladling into bowls, stir gently from the bottom of the pot to redistribute the rice and cabbage evenly, as they may settle during cooking.
Serve in Deep Bowls
Use generous soup bowls to allow plenty of space for broth, beef, and cabbage. Garnish with fresh parsley or a sprinkle of paprika for a pop of color.
Pair with a Side
Enjoy with crusty rye bread, garlic toast, or even buttered egg noodles on the side to soak up the flavorful tomato broth.
For a lighter touch, a crisp green salad with a vinaigrette balances the soup’s richness.
Save and Reheat with Care
Store leftovers in an airtight container. Refrigerate for up to 4 days or freeze for up to 2 months.
Reheat gently over medium heat, adding a splash of water or broth if needed to loosen the consistency.
Nutrition Information:
For a typical 1-cup serving of Golumpki Soup, based on the ingredients used:
Calories: 215 kcal | Total Fat: 8.4 g | Saturated Fat: 3.3 g | Monounsaturated Fat: 3.1 g | Polyunsaturated Fat: 0.6 g | Cholesterol: 45 mg | Sodium: 780 mg (may vary depending on broth, soup, and added salt) | Total Carbohydrates: 21.5 g | Dietary Fiber: 3.9 g | Sugars: 9.1 g | Protein: 13.2 g
Recipe Swaps and Variations
Make it vegetarian: Use plant-based ground meat or lentils and vegetable bouillon.
Switch the protein: Ground turkey or pork works well in place of beef.
Low-carb version: Replace the rice with riced cauliflower or omit it completely.
Add more veggies: Bell peppers, carrots, or celery can be added for extra nutrients.
Spice it up: Add red pepper flakes or smoked paprika for a kick.
Frequently Asked Questions:
What is Golumpki Soup, and what makes it unique?
Golumpki Soup is a hearty dish inspired by Polish stuffed cabbage rolls, known as “Golumpki” or “Golabki.”
This soup version combines the flavors of cabbage, ground beef, rice, and a rich tomato broth, offering a convenient and delicious alternative to the traditional stuffed cabbage rolls.
Can I use ground turkey or chicken instead of ground beef in Golumpki Soup?
Yes, you can substitute ground turkey or chicken for the ground beef in Golumpki Soup to make a leaner version.
The choice of meat can impact the overall flavor, so consider your preferences when making this substitution.
How do I adjust the cooking time if I don’t have a slow cooker?
If you don’t have a slow cooker, you can prepare Golumpki Soup on the stovetop.
Simmer the soup in a large pot over low to medium heat for approximately 1 to 2 hours, stirring occasionally and ensuring the rice and cabbage are tender.
Is there a vegetarian version of Golumpki Soup?
Yes, you can create a vegetarian version of Golumpki Soup by replacing the ground beef with plant-based alternatives like crumbled tofu or textured vegetable protein (TVP). Use vegetable broth instead of beef broth for added flavor.
Can I freeze Golumpki Soup for later consumption?
Absolutely! Golumpki Soup freezes well. Allow it to cool completely before transferring it to airtight containers.
Label with the date and freeze for up to 3 months.
Thaw in the refrigerator before reheating.
How can I enhance the flavor of Golumpki Soup?
To enhance the flavor, consider adding additional herbs and spices such as bay leaves, thyme, or a touch of smoked paprika.
Adjust the Worcestershire sauce, salt, and pepper to taste.
What side dishes pair well with Golumpki Soup?
Crusty bread, dinner rolls, or a side salad make excellent accompaniments to Golumpki Soup.
The bread can be used to soak up the delicious broth, and the salad adds a refreshing contrast.
Can I use white rice instead of brown rice in Golumpki Soup?
Yes, you can substitute white rice for brown rice in Golumpki Soup.
Keep in mind that cooking times may vary, so adjust accordingly.
White rice tends to cook faster than brown rice.
Is Golumpki Soup a gluten-free dish?
The recipe, as provided, may contain gluten due to the use of traditional Worcestershire sauce and certain condensed soups.
To make it gluten-free, opt for gluten-free Worcestershire sauce and gluten-free or homemade condensed tomato soup.
How long will Golumpki Soup stay fresh in the refrigerator?
Golumpki Soup can be stored in the refrigerator for 3 to 4 days.
Reheat it on the stovetop or in the microwave until heated through before serving.