Golumpki Soup

Heat the peanut oil in a large pot over medium‑high heat.

Add the minced beef, breaking it up, and cook until browned; season with salt and pepper.

Add the chopped onion and diced carrot and cook for about 5 minutes until softened.

Stir in the crushed garlic and cook for 1 minute.

Mix in the tomato paste, sweet paprika, bay leaves, and allspice berries, cooking for another minute.

Add the diced cabbage and stir for 3–4 minutes until it begins to wilt.

Pour in the beef stock, bring the soup to a boil, then reduce heat, cover, and simmer for 20 minutes until the cabbage is soft.

Stir in the rinsed rice and continue to simmer for 15–18 minutes, stirring occasionally, until the rice is tender.

Add the tablespoon of white vinegar (or lemon juice), taste, and adjust salt, pepper, and sourness as needed; remove the bay leaves and allspice berries.

Serve the soup topped with chopped dill and a spoonful of sour cream, accompanied by rye bread.