Hangover soup

Category: First meal
Kitchen: Russian
Hangover Soup

Ingredients

Meat on the bone 0.5KG
Carrot 1 PC.
Onion 2 pcs.
Garlic 2 cloves
Greens bundle
Pearl barley optional
Pickled cucumber 1-2 pcs.
Brine to taste
Lemon
Horseradish
Bay leaf
Ground black pepper

Cooking method

  • We take meat on the bone to your taste. My grandfather loved lamb, and my husband loved pork.
  • We put to boil. As it boils, drain the broth after 10 minutes.
  • Then we put the water to boil in another saucepan. As it boils, add meat there, 1 unpeeled onion (remove only the upper scales), bay leaf, ground pepper.
  • As soon as it boils like this, reduce the heat to a minimum. Remove the foam if necessary.
  • Hangover Soup
  • After 20 minutes, take out the lavrushka and onion.
  • Hangover Soup
  • We cut our vegetables: carrots and cucumbers into strips, onions into cubes. Finely chop the garlic and herbs.
  • Hangover Soup
  • We put them in the following order: carrots, cucumbers, onions. Add brine to taste. We use it to regulate the salinity.
  • You can add a couple of tablespoons of boiled pearl barley. But my husband loves so much. Grandfather Fyodor did not add it.
  • Without barley, the soup is more transparent.
  • Hangover Soup
  • At the end of cooking, add lemon juice (you can also cut slices), horseradish, garlic, herbs.
  • The soup should be thick and rich.
  • This soup can be eaten in a variety of ways.
  • Hot. Bite with a lemon.
  • Hangover Soup
  • Hot. The lemon is cut into a soup.
  • Hangover Soup
  • Cold. This is the best option. It is because of him that the Hangover soup is started.
  • Hangover Soup

Note

If grandfather cooked Kalia for the holidays, then Baba Manya (for grandfather Fedor) - Hangover.
Hot hot, it is good for preparing for a festive feast. And cold - with a hangover. Much better than just pickle.

When I was little I loved the cold hangover. It is tender, tasty, slightly sour and moderately spicy. And she asked my grandmother to cook this soup on weekdays. But then I did not understand how good the morning hangover after the holiday is.
Now I have grown up. I became a big girl and I'm making this soup for my beloved husband.
And from mercantile reasons too. On the morning after the holiday, it usually sways for a very long time, and after the hangover it becomes vigorous and fresh like a cucumber.
(And helps me clean up after the holiday.)

Make the Hangover today. And tomorrow morning will be cheerful and cheerful. Enter the New Year without a hangover, but with a hangover!

I wish you all peace, happiness and good in the New Year !!! Let all your dreams come true!

Katya1234
toffee,
Irina, thanks for the recipe! Happy New Year!
Scarecrow
Well this is a pickle in person! For me, pickle without pearl barley simply does not exist.))
gala10
Cool soup! Irina, Thank you!
Holiday greetings! Happiness, health, good luck in the New Year!
toffee
Quote: Scarecrow
Well this is a pickle in person! For me, pickle without pearl barley simply does not exist.))
Here's for my husband and put a spoonful of pearl barley. And the Primordial Hangover is prepared without it.
Unlike pickle, it is more sour and spicy. Plus, he MUST be very rich. The next day it looks more like a jellied meat with vegetables than a soup.

Yes, forgot one more subtlety. As soon as the soup hardens, all fat is removed from it and thrown away.

Girls, Happy New Year everyone !!! Happiness and prosperity to you !!!!
kvoka
Happy New Year to everybody.
The soup turned out to be delicious, but not exactly the one you described. I cooked without barley and it didn't come out as thick as described, but in any case I personally liked it.
Yes Irina, please explain ...
Look, we boiled the meat, then we began to cook it in another saucepan, but what to do with the broth? Or I misunderstood?
toffee
kvoka, I'm glad I liked the soup. The thickness of the soup is regulated by the amount of water; it should only slightly cover the meat.
The distribution of products is given in a small saucepan, about a liter. There is a lot of meat in it. The first and second photos show that it takes up almost the entire volume of the pan.
If desired, the amount of vegetables can be increased to your taste.

Pour the first broth mercilessly. It contains a lot of extractive substances, which are very difficult for the organism "tormented by narzan" (C).
The second broth turns out to be transparent and pleasant in appearance. Especially when it freezes.
If you enlarge the photo with the frozen soup, then this beauty is visible.

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