Polish Cabbage Soup

A warm bowl of Polish Cabbage Soup brings to mind the comforting aroma of home-cooked meals on a chilly day. This recipe, simmering with ground beef, tender cabbage, and a hint of paprika, takes about an hour to prepare and cook, and the result is a heartwarming, flavorful dish that fills your kitchen with delightful scents.

This recipe is perfect for families looking for a nourishing meal, or for anyone wanting to enjoy a taste of Eastern European cuisine. Make it ahead of time for busy weeknights, as it stores well and tastes even better the next day.

Why You’ll Love This Recipe

• Hearty ground beef adds protein and rich flavor.
• Tender cabbage and rice create a satisfying texture.
• The dish simmers in a flavorful beef broth for hours.
• It’s easy to make in one pot for hassle-free cleanup.

What You’ll Need

Here’s what you’ll need to make this delightful soup:

For the Soup

• 1 lb ground beef
• 1 medium head green cabbage, chopped
• 1 cup white rice
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 6 cups beef broth
• 2 carrots, diced
• 1 bay leaf
• 1 teaspoon paprika
• Salt and pepper to taste

For Serving

• Fresh parsley for garnish
• Sour cream for serving

Note: Use low-sodium beef broth for less salt.

Substitutions & Swaps

• Ground beef can be swapped for turkey.
• White rice can be replaced with quinoa.
• Cabbage can be substituted with kale or spinach.
• Fresh parsley can be exchanged for chives.

How to Make It

Get ready to enjoy a deliciously comforting soup with these simple steps.

Brown the beef

In a large pot or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a wooden spoon. Cook until no longer pink, about 5-7 minutes. Drain excess fat if needed, then remove the beef and set aside.

Sauté the aromatics

In the same pot, add diced onion and cook until softened and translucent, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the tomato paste and paprika, cooking for 2 minutes to deepen the flavors.

Combine the ingredients

Return the browned beef to the pot. Add crushed tomatoes, beef broth, chopped cabbage, diced carrots, and bay leaf. Stir everything together until well combined. Bring the mixture to a boil, then reduce heat to low and cover.

Add the rice

Stir in the rice and let the soup simmer covered for 30-35 minutes, stirring occasionally, until the cabbage is tender and the rice is fully cooked. The cabbage should be soft but not mushy, and the broth should be rich and flavorful.

Finish and serve

Remove the bay leaf and taste the soup, adjusting seasoning with salt and pepper as needed. Ladle the hot soup into bowls, top each serving with a generous dollop of sour cream and a sprinkle of fresh chopped parsley. Serve immediately with crusty bread on the side.

How to Store It

Fridge: up to 4 days in an airtight container.
Freezer: yes, it freezes well for future meals.
Reheat: on the stovetop over medium heat for about 10-15 minutes.

Tips for Best Results

• Brown the beef well for a deeper flavor.
• Adjust the soup’s thickness by adding more broth if needed.
• Use fresh herbs as a garnish for extra freshness.
• For a spicier version, add red pepper flakes.

Serving Suggestions

• Pair with crusty bread or rolls for a complete meal.
• Serve alongside a simple green salad for a fresher contrast.
• Offer as a cozy dinner option during cold months.