Golumpki Soup

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Imagine all the warm, nostalgic flavors of traditional stuffed cabbage rolls—only without the hours of labor. Golumpki Soup is a hearty and soul-soothing bowl that brings together seasoned ground beef, tender cabbage, tangy tomatoes, and aromatic herbs in one simple, simmered dish. This soup captures the essence of classic Eastern European comfort food with much less effort.

Perfect for chilly evenings or when you crave a nourishing bowl of homemade goodness, Golumpki Soup offers a rustic and satisfying experience. It’s thick enough to fill you up like a stew, but light enough to enjoy as part of a wholesome meal. Whether you’re Polish or just a lover of comfort food, this dish is a keeper.

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Why You’ll Love This Golumpki Soup

• It’s a one-pot meal that delivers bold, nostalgic flavor.
• Significantly faster and easier than rolling stuffed cabbage.
• Perfect for meal prep, as it tastes even better the next day.
• Naturally gluten-free and easy to adapt for low-carb or keto diets.

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Preparation Phase & Tools to Use

To make Golumpki Soup smooth and efficient, you’ll need a few key kitchen tools:

• Large Dutch Oven or Stockpot: Essential for even heat distribution and enough space to build rich flavors.
• Wooden Spoon or Heatproof Spatula: Ideal for breaking up ground beef and stirring without scratching your pot.
• Sharp Knife and Cutting Board: For chopping onions, cabbage, and other vegetables quickly and safely.
• Ladle: Makes serving this chunky soup much easier and cleaner.

These tools help streamline the cooking process and ensure each component is cooked just right.

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Preparation Tips

Use lean ground beef to keep the broth rich without becoming greasy. Chop the cabbage into bite-sized pieces so it softens evenly and is easy to eat with a spoon. Browning the beef first adds depth to the flavor, so don’t skip that step. If you prefer a slightly thicker texture, you can simmer the soup uncovered for the last 10–15 minutes. Taste as you go and adjust salt, pepper, or even a dash of vinegar or sugar to balance the acidity of the tomatoes if needed.

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Ingredients for this Golumpki Soup

• 1 1/2 pounds lean ground beef
• 1 tablespoon olive oil (if needed for browning)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 head green cabbage, chopped (about 5–6 cups)
• 1 can (28 oz) diced tomatoes, with juices
• 1 can (15 oz) tomato sauce
• 4 cups beef broth (low-sodium preferred)
• 1 tablespoon tomato paste (optional, for deeper flavor)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried marjoram (optional but traditional)
• Salt and black pepper to taste
• 1–2 teaspoons white or apple cider vinegar (to balance acidity)
• 1 teaspoon sugar (optional, to cut tomato acidity)
• Fresh parsley for garnish

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Step 1: Brown the Ground Beef

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.

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Step 2: Add Onion and Garlic

Add chopped onion to the pot with the browned beef. Sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.

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Step 3: Incorporate Cabbage

Stir in the chopped cabbage, mixing well to combine it with the beef and onions. Cook for 5 minutes to allow the cabbage to soften slightly.

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Step 4: Add Tomatoes and Broth

Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Add tomato paste (if using), thyme, paprika, marjoram, salt, and pepper. Stir thoroughly to combine all ingredients.

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Step 5: Simmer the Soup

Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, stirring occasionally, until the cabbage is tender and flavors have melded together.

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Step 6: Final Flavor Adjustment

Uncover the pot and taste the broth. Add vinegar and sugar, adjusting to your desired balance of acidity and sweetness. Simmer uncovered for another 10 minutes to thicken slightly, if desired.

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Step 7: Garnish and Serve

Ladle the hot soup into bowls and sprinkle with fresh chopped parsley for a burst of color and freshness. Serve with crusty bread or even a dollop of sour cream if desired.

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Notes

Golumpki Soup is incredibly forgiving and can be adjusted to suit your taste. Prefer a thicker soup? Simmer uncovered a bit longer to reduce the liquid. Want more vegetables? Add shredded carrots, celery, or bell peppers. You can also substitute ground turkey or pork for a lighter or richer version. If you’re in a rush, pre-chopped cabbage or coleslaw mix can save time without compromising flavor.

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Watch Out for These Mistakes While Cooking

• Overcooking the cabbage: It should be tender but not mushy. Overcooking can cause it to lose its texture and appeal.
• Skipping the browning step: Browning the beef adds deep, savory notes that are essential to the soup’s rich flavor.
• Adding vinegar too early: Vinegar should be added at the end to preserve its brightness and prevent bitterness.
• Using too much liquid: This soup should be hearty, not watery. Measure your broth and adjust as needed during simmering.

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Storage Instructions

Golumpki Soup stores beautifully. Let it cool completely, then refrigerate in an airtight container for up to 4 days. It also freezes well—portion into freezer-safe containers or zip-top bags and freeze for up to 3 months. Reheat on the stovetop over medium heat, adding a splash of broth or water if it thickened too much.

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Estimated Nutrition

• Serving Size: 1.5 cups
• Calories: ~280
• Protein: 18g
• Carbohydrates: 15g
• Fiber: 3g
• Sugars: 7g
• Fat: 15g
• Saturated Fat: 6g
• Sodium: 580mg
• Cholesterol: 55mg

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Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes! Brown the beef and onions first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours.

Can I freeze Golumpki Soup?

Absolutely. It freezes very well. Store in airtight containers or bags and freeze for up to 3 months.

What’s the best substitute for ground beef?

Ground turkey, chicken, or pork work well. You can even use plant-based meat alternatives for a vegetarian version.

Can I make it spicier?

Sure! Add a pinch of red pepper flakes or a dash of hot sauce during cooking.

Is this soup gluten-free?

Yes, as long as your beef broth and tomato products are certified gluten-free.

How do I thicken the soup?

Simmer it uncovered near the end of cooking. You can also add a few tablespoons of cooked rice or shredded potato.

What can I serve with Golumpki Soup?

It pairs well with crusty bread, rye rolls, or even a light cucumber salad.

Can I make it vegetarian?

Yes. Use plant-based ground meat and vegetable broth instead of beef.

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Conclusion

Golumpki Soup delivers all the cozy, satisfying elements of traditional stuffed cabbage rolls but with half the work and time. It’s a smart, soul-warming dish that’s just as comforting on a weeknight as it is for family gatherings. With its bold flavor, versatility, and easy prep, this soup deserves a spot in your regular recipe rotation. Once you try it, you’ll wonder why you ever rolled cabbage in the first place.

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