Kiev Ukrainian Cabbage Soup

  • Yield: 4 servings


12.5ounces can diced tomatoes
1.5pounds ground lean beef
1pound white rice
7ounces can tomato sauce
4pieces beef bouillon
2pieces medium carrots, shredded
2pieces onions, chopped
3teaspoons white vinegar
1/4cup white sugar
1 1/2teaspoons salt
1/2teaspoon ground black pepper
2quarts water, divided
1head cabbage, cored and cut into thin wedges


1 (12.5 oz) can diced tomatoes

1 1/2 lbs ground lean beef

1 lb white rice

1 (7 oz) can tomato sauce

4 cubes beef bouillon

2 medium carrots, shredded

2 onions, chopped

3 tbs white vinegar

1/4 cup white sugar

1 1/2 tsp salt

1/2 tsp ground black pepper

2 quarts water, divided

4 cloves garlic, finely chopped

1 head cabbage, cored and cut into thin wedges



Crumble the ground beef into a big pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, sugar, salt, pepper, carrots, onion, and vinegar, . Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating the pot. When the soup comes to a boil, cover and simmer for 45 minutes over low heat.

Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 35 minutes, until cabbage is tender. Then, ladle into soup bowls to serve.


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