Golumpki soup

Ingredients:

• 1 lb ground beef (or a mixture of beef and pork)
• 1 tablespoon olive oil (for sautéing)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium head of cabbage, chopped (about 6 cups)
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth (or chicken broth)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon caraway seeds (optional, but adds a nice touch)
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup cooked white rice (about 1/2 cup uncooked rice)
• 1 tablespoon tomato paste
• 2 teaspoons white vinegar (for a little tang)
• 1 tablespoon Worcestershire sauce (optional, for depth of flavor)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Cook the rice:

   • Start by cooking the rice if you haven’t done so already. You can use leftover rice or cook it according to the package instructions. Set aside.

2. Cook the meat:

   • In a large pot or Dutch oven, heat olive oil over medium heat.
   • Add the ground beef (or beef and pork mix) and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
   • Once the meat is browned, remove any excess fat if necessary.

3. Sauté the vegetables:

   • Add the chopped onion to the pot and sauté for 3-4 minutes, until softened.
   • Stir in the garlic and cook for another 1-2 minutes until fragrant.

4. Add cabbage and tomatoes:

   • Add the chopped cabbage to the pot and cook for about 5 minutes, stirring occasionally, until it starts to soften.
   • Stir in the crushed tomatoes, beef broth, paprika, thyme, caraway seeds (if using), and bay leaf. Season with salt and pepper to taste.

5. Simmer the soup:

   • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the cabbage is tender and the flavors meld together.

6. Add rice and finish the soup:

   • Stir in the cooked rice, tomato paste, white vinegar, and Worcestershire sauce (if using). Taste the soup and adjust seasoning as needed (adding more salt, pepper, or vinegar to balance the flavors).
   • Let it simmer for another 10-15 minutes to allow the flavors to fully combine.

7. Serve:

   • Remove the bay leaf and discard.
   • Ladle the soup into bowls and garnish with fresh parsley.

8. Enjoy!

   • Serve your Gołąbki Soup with crusty bread or a dollop of sour cream for extra creaminess and comfort.

Tips:

• Meat Options: You can use only ground beef or ground pork, or combine them for a richer flavor. Some people even add a bit of sausage for extra depth.
• Cabbage: If you prefer a softer texture, you can blanch the cabbage leaves before adding them to the soup, but chopping it up works just fine for a more rustic feel.
• Rice: Adjust the amount of rice to your liking. For a heartier soup, add more rice. For a lighter soup, add less.

Ingredients:

• 1 lb ground beef (or a mixture of beef and pork)
• 1 tablespoon olive oil (for sautéing)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium head of cabbage, chopped (about 6 cups)
• 1 (28 oz) can crushed tomatoes
• 4 cups beef broth (or chicken broth)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon caraway seeds (optional, but adds a nice touch)
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup cooked white rice (about 1/2 cup uncooked rice)
• 1 tablespoon tomato paste
• 2 teaspoons white vinegar (for a little tang)
• 1 tablespoon Worcestershire sauce (optional, for depth of flavor)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

1. Cook the rice:

   • Start by cooking the rice if you haven’t done so already. You can use leftover rice or cook it according to the package instructions. Set aside.

2. Cook the meat:

   • In a large pot or Dutch oven, heat olive oil over medium heat.
   • Add the ground beef (or beef and pork mix) and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
   • Once the meat is browned, remove any excess fat if necessary.

3. Sauté the vegetables:

   • Add the chopped onion to the pot and sauté for 3-4 minutes, until softened.
   • Stir in the garlic and cook for another 1-2 minutes until fragrant.

4. Add cabbage and tomatoes:

   • Add the chopped cabbage to the pot and cook for about 5 minutes, stirring occasionally, until it starts to soften.
   • Stir in the crushed tomatoes, beef broth, paprika, thyme, caraway seeds (if using), and bay leaf. Season with salt and pepper to taste.

5. Simmer the soup:

   • Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30-40 minutes, or until the cabbage is tender and the flavors meld together.

6. Add rice and finish the soup:

   • Stir in the cooked rice, tomato paste, white vinegar, and Worcestershire sauce (if using). Taste the soup and adjust seasoning as needed (adding more salt, pepper, or vinegar to balance the flavors).
   • Let it simmer for another 10-15 minutes to allow the flavors to fully combine.

7. Serve:

   • Remove the bay leaf and discard.
   • Ladle the soup into bowls and garnish with fresh parsley.

8. Enjoy!

   • Serve your Gołąbki Soup with crusty bread or a dollop of sour cream for extra creaminess and comfort.

Tips:

• Meat Options: You can use only ground beef or ground pork, or combine them for a richer flavor. Some people even add a bit of sausage for extra depth.
• Cabbage: If you prefer a softer texture, you can blanch the cabbage leaves before adding them to the soup, but chopping it up works just fine for a more rustic feel.
• Rice: Adjust the amount of rice to your liking. For a heartier soup, add more rice. For a lighter soup, add less.