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Golumpki Soup with Ground Beef and Rice

Golumpki soup with ground beef and rice simmers cabbage, tomatoes, and tender rice in a savory beef broth. This one-pot soup brings the flavors of Polish cabbage rolls to the table with a gentle simmer and a splash of apple cider vinegar.
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Prep Time 15 minutes
Cook Time 31 minutes
Total Time 46 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Polish
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 1 green cabbage small (about 1.5 pounds), cored and chopped into bite-size pieces
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 6 cups beef broth
  • 0.5 cup uncooked long-grain white rice
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 bay leaf
  • 1 tbsp apple cider vinegar

Equipment

  • 1 6-quart pot or Dutch oven

Method
 

  1. In a 6-quart pot or Dutch oven over medium heat, cook the ground beef and onion for 7–9 minutes, breaking up the beef, until browned and it reaches 160°F; drain excess fat.
  2. Stir in the garlic and cabbage and cook for 3 minutes, stirring occasionally.
  3. Add the diced tomatoes, tomato sauce, beef broth, rice, paprika, salt, pepper, and bay leaf, then bring the soup to a boil.
  4. Reduce the heat to maintain a gentle simmer, partially cover, and cook for 18–22 minutes, stirring occasionally, until the rice and cabbage are tender.
  5. Remove the bay leaf, stir in the vinegar, and serve.

Notes

Cut the cabbage into even bite-size pieces so it cooks evenly. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. The soup is naturally gluten-free when made with certified gluten-free beef broth.