Stuffed Cabbage Soup - Zupa Gołąbkowa
This Stuffed Cabbage Soup is pure comfort food for a chilly Autumn day. Inspired by traditional flavors, it transforms stuffed cabbage into a hardy, nutrishious tasty soup.Difficulty: Easy
Servings 4
Calories 400kcal
Equipment
- Large Soup Pot
INGREDIENTS
- 10 oz. Ground Beef or Pork - (or some of each)
- 1 Leek
- ½ cup White Onion
- 1 cup Carrot
- 2 Tbsp. Olive oil
- 1 Tbsp. Butter
- ¼ cup White Rice - Uncooked
- ¼ head White cabbage
- 2 Qt. Broth - (chicken or vegetable)
- 1 can Diced Tomatoes - 14.5 oz.
- 1 Tbsp. Tomato paste
- Salt and Pepper - to taste
- 1 tsp. Paprika
- 1 tsp. Oregano
- ½ tsp. Thyme
- 1 Tbsp. Chopped Dill
INSTRUCTIONS
- Sauté Meat in a soup pot with the olive oil and brown it thoroughly.
- Add the finely chopped leek, diced onion, and butter. Sauté for about 5 minutes.
- Add the grated carrot, salt, pepper, paprika, oregano, and thyme. Cook for an additional 2 minutes.
- Pour in the broth and bring to a boil.
- Stir in the finely chopped cabbage and rice. Cover and simmer for about 15 minutes until the rice is tender.
- Mix in the crushed tomatoes and tomato paste. Cook for another 3 minutes.
- Finishing Touch: Before serving, stir in the chopped dill.
Notes
Adjust the thickness of the soup to your liking by adding more broth or water if necessary.
For a vegetarian version, use plant-based meat and vegetable broth.
This soup’s flavor improves over time, making it great for leftovers.
Serve with boiled potatoes or bread.
The soup freezes well and will keep for 3 months, frozen in an air-tight container.
For a vegetarian version, use plant-based meat and vegetable broth.
This soup’s flavor improves over time, making it great for leftovers.
Serve with boiled potatoes or bread.
The soup freezes well and will keep for 3 months, frozen in an air-tight container.
Copyright © 2021 - 2025 - Mike Zets, Sylvania, Ohio USA - All Rights Reserved