Zukam Ka Soup

    55 mins

    Cabbage cooked with garlic, onion, tomato and seasoned with kali mirchi. Look no further than this hearty soup when you're cold and want something to warm your insides.

    Be the first to make this!

    Serves: 8 

    • 3 tablespoons olive oil
    • 1/2 onion, chopped
    • 2 cloves garlic, chopped
    • 2L water
    • 1 teaspoon salt, or to taste
    • 1/2 teaspoon freshly ground black pepper, or to taste
    • 2 chicken stock cubes
    • 1/2 a cabbage, cored and coarsely chopped
    • 400g chopped tomatoes

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
    2. Stir in water, salt and pepper. Bring to the boil, then stir in stock cubes and cabbage. Simmer until cabbage wilts, about 10 minutes.
    3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (885)


    This is a great recipe! Thanks for sharing. I did make a few additions as others did. The great thing about this recipe is you can tailor it to your tastes without any problem. I used a whole onion. I added celery, shredded carrots as well as basil, oregano, marjoram, cayenne pepper and a few red pepper flakes. As a final touch I added some thinly sliced smoked sauasge. And as always, when I make any soup I use boxed chicken stock. It is so much more flavorful than boullion or broth and not nearly as salty. After simmering together for less than an hour it tasted like it had cooked all day. So flavorful and wonderful!!! Will definitely make again.  -  31 Jan 2007  (Review from Allrecipes US | Canada)


    I made this soup for its healing benefits, but I ended up loving it so much I'd make it anytime! It truly is "healing" and not just for cold/flu season, but this could also greatly benefit those with certain digestive conditions. (Cabbage being excellent for stomach ulcers, for one thing.) I found the amount of cabbage in the original recipe to be just right and did not add extra as other reviewers did. I did however, increase the onion to a whole medium-sized onion instead of just half, and used 4 garlic cloves instead of 2. I also added a little Italian seasoning to it, a pinch of cayenne, and a little black pepper.  -  17 Mar 2006  (Review from Allrecipes US | Canada)


    So yummy and easy!!!! I only gave it a 4 because once you make it your own it's a 5 star!!!! I did not use any oil, I used olive oil cooking spray to cooked 1 large onion and 1 TBS crushed garlic. Added water, all bullion, 2 stalks of celery, 20 baby carrots cut up, 1 potatoe, tom. w/ juice in can, 1 tsp cayenne pepper, and 1/2 tsp italian seasoning. i thought the amount of cabbage called for was PERFECT!!! I did have to add an additional 1 1/2c of water thr. out cooking. Thank you for the great easy recipe!!! I'm guessing left overs will be wonderful tommorow after the flavors have intensified!!! Thanks for sharing!! This will rock this summer when i have those left over veggies from the garden i'm not sure what to do with!!!!! My boyfriend loved it as well which is a big plus as he's not a huge veggie guy 8 - )  -  26 Mar 2006  (Review from Allrecipes US | Canada)