If you have ever been charmed by the comforting flavors of Eastern European cuisine, then you are in for an absolute treat with this Polish Stuffed Cabbage Soup Recipe. Imagine the hearty goodness of traditional stuffed cabbage rolls transformed into a warm, soul-soothing soup that’s both vibrant and nourishing. This soup beautifully balances savory ground beef, tender cabbage, and the rich, tangy notes of tomato, all simmered to perfection with fragrant herbs and just the right hint of spice. Whether you’re a fan of classic Polish dishes or simply looking to cozy up with a bowl of delicious tradition, this recipe is sure to become one of your favorites in no time.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating this delightful soup. Each component is simple yet essential, contributing its own texture, flavor, and color to create a well-rounded and comforting meal.
- 1 lb ground beef (or pork, or a mix): Provides rich, savory depth and traditional meaty goodness, the heart of the soup’s flavor.
- 1 small onion, diced: Adds subtle sweetness and aromatic warmth that enhances the broth.
- 3 cloves garlic, minced: Gives a fragrant, slightly spicy kick to elevate every spoonful.
- 1/2 head green cabbage, chopped: Brings tender crunch and that classic stuffed cabbage vibe in gentle, cooked-down leaves.
- 1 can (14.5 oz) diced tomatoes: Infuses the soup with bright acidity and a lovely, chunky texture.
- 1 can (8 oz) tomato sauce: Deepens the tomato flavor, creating a luscious, rich base for the soup.
- 6 cups beef broth: The flavorful liquid foundation that ties all the ingredients together with savory richness.
- 1/2 cup uncooked white rice: Absorbs the cooking juices and adds gentle body and heartiness to the soup.
- 1 tablespoon Worcestershire sauce: A subtle umami boost that brings out the best in meats and tomatoes.
- 1 teaspoon paprika: Adds mild warmth and a hint of smoky sweetness to round out the flavors.
- 1/2 teaspoon dried thyme: Offers an herbaceous note that balances the richness with an earthy touch.
- Salt and pepper, to taste: Essential for seasoning and enhancing all the natural flavors.
- 1 tablespoon olive oil: Used for sautéing the onion and garlic, creating a delicious flavor base.
How to Make Polish Stuffed Cabbage Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then sauté until they soften and become fragrant, about 3 to 4 minutes. This step builds the flavorful foundation that will infuse the soup with warmth and richness.
Step 2: Brown the Ground Meat
Next, add the ground beef to the pot. Cook it thoroughly, breaking it up with a spoon as it browns to ensure even cooking. If there is excess fat, feel free to drain it for a lighter soup. Browning the meat properly adds a savory depth that is vital to recreating the essence of Polish stuffed cabbage in soup form.
Step 3: Add and Soften the Cabbage
Stir in the chopped cabbage and let it cook down for about 5 minutes. The cabbage will start to soften and become tender, lending its signature texture and fresh flavor reminiscent of the classic stuffed cabbage rolls.
Step 4: Combine the Main Ingredients
Now it’s time to add the tomatoes (both diced and sauce), beef broth, uncooked rice, Worcestershire sauce, paprika, thyme, and a generous pinch of salt and pepper. Stir everything together thoroughly to blend the flavors and evenly distribute the seasonings throughout the soup.
Step 5: Simmer Until Tender
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes. This slow cooking time allows the rice to soften fully, the cabbage to become melt-in-your-mouth tender, and the flavors to develop beautifully.
Step 6: Final Taste and Seasoning
After simmering, give the soup a taste and adjust the salt, pepper, or any of the seasonings as needed. Serve it piping hot, ideally with some crusty bread to soak up every last drop of the delicious Polish Stuffed Cabbage Soup Recipe.
How to Serve Polish Stuffed Cabbage Soup Recipe
Garnishes
A simple dollop of sour cream makes a fantastic garnish, adding a creamy contrast that cuts through the richness. Fresh parsley or dill sprinkled on top will add a bright herbal note and a pop of color that makes the presentation irresistible.
Side Dishes
This soup pairs wonderfully with crusty rye bread or a warm baguette, perfect for dipping. For a heartier meal, serve alongside roasted potatoes or a crisp green salad with a light vinaigrette to balance the hearty texture of the soup.
Creative Ways to Present
For a festive touch, serve the soup in individual bread bowls or rustic mugs, making it cozy and visually fun. You could also add a sprinkle of shredded sharp cheddar or smoked cheese for a fusion twist that delights the palate.
Make Ahead and Storage
Storing Leftovers
This Polish Stuffed Cabbage Soup Recipe stores beautifully in the refrigerator. Transfer leftovers to an airtight container and keep for up to 4 days. The flavors continue to meld, making it even more delicious the next day!
Freezing
You can freeze this soup without any trouble. Place cooled soup in freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months, providing a ready-made, comforting meal anytime you need.
Reheating
Reheat the soup gently on the stove over medium heat, stirring occasionally. If thickened too much, add a splash of broth or water to reach your desired consistency. Microwaving is also fine—just cover the bowl and heat in short bursts, stirring in between.
FAQs
Can I use ground pork instead of beef?
Absolutely! Ground pork or a mix of beef and pork works wonderfully in this soup, offering a slightly different but equally delicious flavor profile.
Is it necessary to add uncooked rice?
Yes, the rice cooks right in the soup, thickening it and creating that classic stuffed cabbage effect. However, you can substitute with cooked rice added at the end if preferred.
Can I make this soup in a slow cooker?
Yes! Brown the meat and sauté the aromatics first, then combine all ingredients in a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
How spicy is this Polish Stuffed Cabbage Soup Recipe?
The soup is mildly spiced with paprika and herbs, making it warm and comforting but not hot. You can add a pinch of cayenne or chili flakes if you prefer a bit of heat.
What can I use instead of Worcestershire sauce?
If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar can provide similar umami notes, though the flavor will be slightly different.
Final Thoughts
There is something truly special about this Polish Stuffed Cabbage Soup Recipe that warms the heart as much as the belly. It brings together beloved traditional flavors in a way that feels both nostalgic and refreshingly simple. Whether you are making it for family, friends, or just a cozy night in, this soup will quickly become your go-to comfort food. So gather your ingredients, follow the steps, and savor every spoonful of this lovely taste of Poland. You’re going to love it!
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Polish Stuffed Cabbage Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Description
Polish Stuffed Cabbage Soup is a hearty and comforting dish inspired by the classic stuffed cabbage rolls, featuring ground beef, tender cabbage, and rice simmered in a flavorful tomato and beef broth. This warm soup brings together traditional Polish flavors in a simple, one-pot recipe perfect for cozy meals.
Ingredients
Meat and Aromatics
- 1 lb ground beef (or pork, or a mix)
- 1 small onion, diced
- 3 cloves garlic, minced
Vegetables and Tomatoes
- 1/2 head green cabbage, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
Liquids and Seasonings
- 6 cups beef broth
- 1/2 cup uncooked white rice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Prepare Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they soften and become fragrant, about 3 to 4 minutes.
- Brown the Meat: Add the ground beef to the pot and cook it thoroughly until browned, breaking the meat apart as it cooks. Drain excess fat if necessary to prevent greasiness.
- Cook the Cabbage: Stir in the chopped green cabbage and cook for an additional 5 minutes, allowing the cabbage to soften slightly and blend with the beef flavors.
- Add Tomatoes and Liquids: Pour in the diced tomatoes, tomato sauce, and beef broth. Add uncooked white rice, Worcestershire sauce, paprika, dried thyme, salt, and pepper to the pot. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes until the cabbage and rice are tender and fully cooked.
- Adjust and Serve: Taste the soup and adjust seasonings with additional salt and pepper if necessary. Serve the hot soup with crusty bread on the side for a complete meal.
Notes
- You can substitute ground beef with ground pork or a mix for varied flavor.
- Using fresh cabbage provides the best texture and flavor for this soup.
- Longer simmering times will make the rice and cabbage softer; adjust to your preference.
- For a spicier kick, add a pinch of red pepper flakes along with the paprika.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 1 month.
