Step 1: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground beef and ground pork, breaking it up with a spoon. Cook until browned and no longer pink, about 8-10 minutes. Drain off any excess fat and set the meat aside.
Step 2: Add the chopped onion to the same pot, scraping up any browned bits from the bottom. Sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the tomato paste, marjoram, thyme, and smoked paprika. Cook, stirring constantly, for 2-3 minutes, allowing the tomato paste to darken slightly and deepen in flavor.
Step 4: Return the browned meat to the pot. Add the chopped cabbage, crushed tomatoes, and beef broth. Season generously with salt and black pepper.
Step 5: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the cabbage is tender. Stir occasionally.
Step 6: Stir in the rinsed uncooked rice. Continue to simmer, covered, for another 15-20 minutes, or until the rice is tender and cooked through. If the soup becomes too thick, add a little more broth or water.
Step 7: Remove from heat and stir in the apple cider vinegar. Taste and adjust seasoning as needed, adding more salt, pepper, or vinegar if desired. The vinegar brightens all the flavors in this Polish Golombki Cabbage Roll Soup.
Step 8: Ladle the hot soup into bowls. Garnish with fresh chopped parsley or dill, and a dollop of sour cream, if desired. Serve immediately and enjoy your hearty Polish Golombki Cabbage Roll Soup!