I lived with a Polish family in my teens, and my foster Polish babcia (grandma) taught me how to make perogi, golumpki, and the world’s best Polish sausage. I don’t have access to the tools with which to make sausage, and both perogi and golumpki are incredibly time consuming to make, so I’ve settled for something a little easier – golumpki soup. (Yes, I adore soup in all its many textures and flavors!)
This recipe produces a more stew-like result – it’s thick, hearty, and wonderfully flavored. Pairs really well with warm, crusty sourdough bread or rolls. Can’t wait to make it again!
Botanicals/Herbs: Oregano, thyme, bay, and garlic – protection, healing, abundance, purification and most of all… love!
Ingredients
1 lb. lean ground beef
1/2 lb. ground sausage
Salt and freshly ground black pepper
1 large yellow onion, chopped
2 medium carrots, quartered and sliced
5 cups chopped cabbage, (packed)
4 cloves garlic, minced
5 to 6 cups low-sodium beef broth
2 8 oz cans tomato sauce
1 14.5 oz can petite diced tomatoes
1 Tablespoon Worcestershire sauce
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 bay leaf
3/4 cup dry jasmine or long-grain white rice
Juice from 1/2 of a small lemon
2 Tablespoons chopped fresh parsley
Directions
- Brown meat: Heat a Dutch oven or large soup pot over medium-high heat. Cook ground beef and pork, breaking it up into small pieces, until browned.
- 1 lb. lean ground beef, 1/2 lb. ground sausage
- Sauté Veggies: Add onion and cook for 2 minutes. Add garlic. Add carrots and cabbage and cook 2 minutes.
- 1 large yellow onion,2 medium carrots,4 cloves garlic,5 cups chopped cabbage
- Finish soup: Add beef broth, tomato sauce, diced tomatoes, Worcestershire, paprika, oregano, thyme and bay leaf. Bring to a simmer. Stir in rice.
- 5-6 cups low-sodium beef broth,2 8 oz cans tomato sauce,1 14.5 oz can petite diced tomatoes,1 Tablespoon Worcestershire sauce,1 1/2 teaspoons smoked paprika,1 teaspoon dried oregano, 1/2 teaspoon dried thyme,1 bay leaf, 3/4 cup dry jasmine or long-grain white rice
- Simmer: Cover pot, reduce heat and simmer for about 25-30 minutes, stirring once or twice during cooking, until rice is cooked through.
- Add additional beef broth if you’d like to soupier. Taste soup and season with additional salt and pepper if needed. Remove bay leaf. Stir in lemon juice and parsley.
NOTES:
Make Ahead Instructions: This soup reheats great if you want to make the whole thing in advance.
Freezing Instructions: Freeze for up to 3 months.
You can also use a crockpot or Instapot to make this soup – just remember to brown the meat and vegetables first to seal in the flavor!
