Cabbage Roll Soup (Golumpki Soup)

This hearty Golumpki soup combines browned ground beef and onion with tender cabbage, crushed tomatoes, broth, and separately cooked rice. Stirring in the rice just before serving keeps the soup at the thickness you prefer.

Prep: 15 min · Cook: 40 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 lb (680 g) lean ground beef
• 1 medium (about 150 g) yellow onion
• 1.5 lb (680 g) green cabbage
• 28 oz (794 g) crushed tomatoes
• 6 cups (1.4 L) beef broth
• 1 cup (185 g), uncooked white rice
• 3 cloves garlic
• 1 teaspoon (2 g) paprika
• 1 teaspoon (1 g) dried thyme
• 1.5 teaspoons (9 g), plus more to taste kosher salt
• 0.5 teaspoon (1 g) black pepper

Cooking instructions

1. Cook the rice separately according to its package directions. Keep it covered off the heat until the soup is ready. (about 20 min)
2. Meanwhile, heat a large pot or Dutch oven over medium-high heat. Add the ground beef and onion, breaking up the beef, and cook until the beef is browned and the onion is softened, 7 to 9 minutes. Drain excess fat if needed. The beef should reach 160°F (71°C). (about 9 min) — Medium-high heat
3. Stir in the garlic, paprika, thyme, salt, and black pepper. Cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
4. Add the chopped cabbage, crushed tomatoes, and broth. Stir well and bring to a boil. (about 5 min) — High heat
5. Reduce the heat to maintain a gentle simmer. Cover and cook until the cabbage is tender, 20 to 25 minutes, stirring once or twice. (about 25 min) — Gentle simmer
6. Taste and adjust the seasoning. Stir in the cooked rice just before serving, adding all of it for a thicker soup or less for a brothier consistency. Serve hot. (about 2 min)