Hangover soup: recipes with photos

Often for the participants of a noisy party the next morning comes a sad retribution: it gets dark in the eyes, the head is buzzing, the unimaginable is happening in the stomach. How can I get myself in order quickly? This will help hangover soup - a dish created just for this occasion. If someone believes that in such a state is completely impossible, they are mistaken. Just a few spoons of hot rich soup - and you will understand that your exhausted body needs this particular light-weight food therapy. First time you hear about this? The article presents several popular recipes for hangover soups with photos.

About the therapeutic effect of the dish

A hangover soup is necessary to compensate for the lack of minerals and vitamins - the consequences of alcohol poisoning. The use of this dish gives a person a revival of strength and vitality. In short, the healing effect of a hangover soup is as follows: it eliminates the results of dehydration, dilutes the condensed blood, restores the electrolyte balance lost as a result of contact of the body with alcohol. This dish should be nutritious and slightly spicy: the saturated components successfully bind the products of alcohol decay, and with the sharp they are removed from the body.

Subject to the occurrence of a hangover syndrome, food should not irritate the digestive system. This is especially true for people with a disease of the gastrointestinal tract, for whom the use of flavor enhancers and spices is harmful. The difference between a hangover soup is the minimum number of spices present. Sometimes unpleasant post-holiday symptoms are too painful. At the same time, it is recommended to add eggs (raw or boiled) and some alcohol (beer) to the hangover soup recipe. Usually used to prepare this first course:

• Bay leaf;
• cumin seeds;
• black or red pepper (provided that there are no abnormalities of the heart).

Hangover Soup by Lazerson

So, let's get started! The famous Russian culinary specialist Ilya Lazerson presents in his program “Lazerson. Favorite "recipes for unique treats with a" personal story ". These dishes are not classic dishes. These are exclusive author's creations, created under the influence of any events from the life of the master. One of the presented delicacies is a recipe for a hangover soup from Laserson.

Ingredients

It will take about 90 minutes to prepare this dish. You will need:

• 100 g of brisket (beef and lamb);
• 100 g sausages and ham;
• 150 g fatty pork;
• one carrot;
• five cloves;
• two pickles;
• one celery root;
• one onion;
• half a glass of pearl barley;
• 50 g butter;
• one tablespoon of tomato paste;
• 2 l of water;
• 100 g sauerkraut
• greens.

Cooking

Act as follows:

1. First, prepare the broth. Lamb and beef brisket, as well as pork, are placed in the pan, poured with water and put on fire.
2. Then heat the pan and spread peeled and chopped celery root and carrots on it.
3. Peel the onion. Insert clove into it. Washed pearl barley. Pour it with water and put on fire, salt it. Peel the cucumbers (salted). Dice, spread into a small saucepan and put on fire. Add water and butter (butter). Sauerkraut is sliced. Half the onions are peeled and chopped. Mix with cabbage and spread in a separate pan. Put on fire, pour water. Baked vegetables and onions stuffed with cloves are removed from the pan and added to the broth. Next, add sugar and tomato paste to sauerkraut and mix, then cover.
4. Grind hot pepper (pickled). Capers, olives and olives are cut. Cut the ham. Peel and cut sausages. While the broth is cooked (it will take about 1 hour), chop parsley and lemon.
5. Barley is reclined on a sieve and washed. The meat and vegetables are removed from the broth, spread cucumbers and cabbage into it. Add chopped hot pepper (pickled).
6. The meat is cut off from the bones, chopped and put in soup, salted. Add pepper (peas) and bay leaf. Spread pearl barley. Mixed. Add chopped olives, capers and olives, mix. Then put sausages and ham, cover, bring to a boil and turn off the fire.
7. Parsley is added to the finished soup. Before serving, the soup should be infused for 15 minutes. It is usually served with sour cream and lemon.

Classic Korean Hedgehog Hangover Soup

According to experts, this dish is just what you need if you need to cheer up the next morning after a party and so want something sharp and satisfying. Use:

• 200 grams of beef;
• half a tablespoon of sesame oil;
• 2 cloves of garlic;
• one tablespoon of soy sauce;
• 200 grams of kimchi;
• three cups of vegetable stock;
• one cup of bean sprouts;
• 200 grams of cabbage;
• two teaspoons of Korean red ground pepper Gochukaru (or ground chili);
• two teaspoons of sesame;
• 100 grams of green onions.

About the cooking method

Act as follows:

1. Straw the beef. Chop the garlic. Kimchi is washed, dried and finely chopped. Chop green onions and cabbage.
2. Spread beef and garlic, cut into strips, into a saucepan and sauté in sesame oil for 2-3 minutes.
3. Add kimchi and soy sauce. Pour the mixture with broth and bring to a boil. Wheat sprouts, cabbage and chili are also put in the dish. Cover (loose) and allow to cook for 15 minutes.
4. Add green onions to the soup in the soup and cook for another minute.

This dish is served with sesame seeds.

Another version of Korean hangover soup (with oyster mushrooms and ginger)

To prepare four servings use:

1. Pork Belly - 400 g
2. Water - 300 ml.
3. Beef broth - 400 ml.
4. One onion.
5. Four cloves of garlic.
6. Chives - 4 arrows.
7. White radish - 100 grams.
8. Chinese cabbage - 100 grams.
9. Four oyster mushrooms.
10. Soy sauce - one tablespoon.
11. Black pepper - 3 peas.
12. Ground red pepper - a quarter teaspoon.
13. Ginger Root - 3 pcs.
14. Black pudding - 100 grams.

Cooking features

Prepare this dish like this:

1. The brisket is immersed in cold water, brought to a boil and boiled for 5 minutes. Then the liquid is drained, and the pan and meat are washed. Beef broth is cooked with cooked pork meat.
2. Add to it peeled and chopped half of garlic, onion, ginger. Boil all together for two hours over low heat. Then meat is taken out of the prepared broth, the broth is filtered, they are freed from vegetables, the meat is returned to the dish with the broth and again put on a small fire.
3. Cabbage and green onions are chopped into long strips, peeled mushrooms and radish are cut into straws 1 cm thick.
4. Chop the garlic. Radish is added to the languishing base, and after 5 minutes - the remaining ingredients, including spices, and left to cook for another 5 minutes. Together with spices, you can add black pudding (crumbled) to the dish.

When serving, meat, vegetables, kimchi cabbage are put in each plate and everything is filled with broth.

The recipe for the “Wrong Hangover Solyanka”

In the recently published popular book of the famous Russian culinary blogger Nika Belotserkovskaya (Beloniki), the best recipes for New Year's festive dishes are presented. The book is already in great demand. Of particular interest in her are recipes for a hangover soup from Belonika. Ingredients:

• 1.5 kg of veal;
• 400 grams of canned chopped tomatoes;
• 400 grams of canned mashed tomatoes;
• 300 grams of smoked brisket;
• 200 grams of sausages;
• 5 pickles (large);
• one large onion;
• one tablespoon of capers;
• 2 cloves of garlic;
• pepper (red hot);
• pepper (ground black);
• some greenery;
• olive oil);
• salt (sea).

Cooking technology

Act as follows:

1. The veal is cut into small pieces and fried in a pan with a brisket finely chopped into cubes until the meat becomes rosy.
2. Add garlic and onions, passer until a characteristic odor appears. Dice cucumbers. Shred the sausages. Cucumbers are put in the pan and stewed for 5 minutes. Then add capers and tomatoes (chopped) and cook for about 5 minutes. Pour the pureed tomatoes, after 10 minutes add sausages, pepper (hot).
3. After 5 minutes, pour everything with hot water, close the lid, salt, pepper, sprinkle with chopped herbs and cook over low heat for 20 minutes.

Poured into plates, in each serving add a little fresh herbs, a slice of lemon, sour cream or cream. When serving, you can also use garlic croutons.