Polish Cabbage Roll Soup Recipe

Cook Time: 50 minutes

Ingredients

This recipe yields 8 servings. Ingredients are listed for the original recipe; quantities can be scaled, but cooking times remain the same. Adjust seasoning to taste.

• 1/2 cup unsalted butter
• 1 yellow onion, finely diced
• 2 1/2 teaspoons kosher salt
• 1 pound ground beef
• 3 cloves garlic, crushed
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1 bay leaf
• 2 1/2 cups beef broth, plus extra if needed
• 3 cups canned crushed or pured tomatoes
• 1 1/2 cups water, plus extra if needed
• 2 1/2 pounds green cabbage, cut into 1 1/2-inch pieces
• 1 cup long grain white rice
• 3/4 cup chopped Italian parsley, divided

Directions

1. In a large soup pot over medium-high heat, melt the butter until it starts to shimmer.
2. Add the diced onion along with the kosher salt. Stir occasionally, cooking until the onion becomes soft and translucent, about 4-5 minutes.
3. Add the ground beef, breaking up large clumps with a spoon. Cook until the beef is browned and crumbled into small pieces, roughly 5 minutes.
4. Season the mixture with crushed garlic, black pepper, cayenne, and the bay leaf. Stir for 1 minute until fragrant.
5. Pour in the beef broth and raise the heat to high to bring the mixture to a boil.
6. Add the cabbage, then reduce the heat to medium. Cook until the cabbage is just tender, about 10-15 minutes.
7. Stir in the crushed tomatoes and water. Let the soup simmer for another 10-15 minutes, allowing the flavors to meld.
8. Add the rice and half of the chopped parsley. Continue simmering over medium heat until the rice is tender and the soup thickens, around 20 minutes. If the soup becomes too thick, gradually add more broth or water.
9. Taste and adjust seasoning with additional salt as needed. Garnish with remaining parsley before serving.

Nutrition Facts (per serving)

• Calories: 358
• Total Fat: 22g (28% DV)
• Saturated Fat: 11g (55% DV)
• Cholesterol: 81mg (27% DV)
• Sodium: 911mg (40% DV)
• Total Carbohydrate: 22g (8% DV)
• Dietary Fiber: 5g (18% DV)
• Protein: 21g (41% DV)
• Total Sugars: 9g
• Vitamin C: 70mg (78% DV)
• Calcium: 140mg (11% DV)
• Iron: 4mg (20% DV)
• Potassium: 869mg (18% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Individual values may vary depending on your dietary needs. Consult a medical professional for restrictive diets.

History and Origin of Polish Cabbage Roll Soup

Polish cabbage roll soup, known locally as zupa gobkowa, is a comforting adaptation of the traditional stuffed cabbage rolls, or gobki. This dish originated in Poland centuries ago, where hearty meals were essential for sustaining families through long winters. The soup version emerged as a practical variation, allowing cooks to enjoy the familiar flavors of stuffed cabbage without the labor-intensive process of individually rolling each leaf. Over time, this soup has become a staple in Polish households and a symbol of home-style cooking.

Regional Variations and Characteristics

While the base ingredientscabbage, ground meat, rice, and tomatoremain consistent, regional variations introduce subtle differences. In Greater Poland, cooks often add smoked sausage or kielbasa for a deeper, smoky flavor. In Silesia, a touch of vinegar or sauerkraut is incorporated to provide a slightly tangy taste, balancing the richness of the meat. Eastern regions may include mushrooms, reflecting local forest foraging traditions. These variations showcase the adaptability of the dish while preserving its quintessential Polish identity.

Distinguishing Features Compared to Similar Dishes

Unlike traditional stuffed cabbage rolls, which are baked and served individually, Polish cabbage roll soup offers a one-pot convenience while capturing all the original flavors. Compared to other Eastern European cabbage soups, such as Ukrainian kapustnyak or Russian shchi, this soup is uniquely characterized by the inclusion of rice and ground meat, closely mimicking the experience of eating gobki in liquid form. The combination of tomato-based broth and carefully seasoned beef distinguishes it from simpler vegetable or sauerkraut soups in the region.

Common Serving Occasions

Polish cabbage roll soup is traditionally served as a main course during family dinners, particularly in colder months when a warm, hearty dish is most welcome. It is also popular at holiday gatherings such as Christmas Eve and Easter, where it complements other traditional dishes. In contemporary settings, the soup is often served in Polish restaurants, cafes, and during community festivals celebrating Polish cuisine, highlighting its enduring cultural significance.

Interesting Facts

• The soup preserves the nostalgic taste of homemade gobki while saving significant preparation time, making it a favorite among busy families.
• Some versions include a dash of sugar or a splash of vinegar to balance the acidity of the tomatoes, reflecting personal or regional taste preferences.
• Polish cabbage roll soup is sometimes enjoyed the day after cooking, as the flavors deepen and meld, creating an even richer experience.
• Its popularity has spread beyond Poland, with variations appearing in the United States, Canada, and other countries with Polish immigrant communities.

FAQ about Polish Cabbage Roll Soup Recipe

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