Bad Morning: 5 perfect hangover soups recipes
Text: Karina Sembe
A hangover is not necessary at times: Sometimes it is absolutely impossible to lift yourself out of bed, but sometimes it’s not so bad, and even pulls you to do something useful in order to redeem the hangover feeling of guilt. In any case, sooner or later you will want to eat. For those who dare to neglect the delivery of food or going to the nearest cafe for their own cooked lunch, we offer five simple recipes for tasty and nutritious soups that can give strength after a fun night (and even in the morning). If you are not ready to meet a hangover at the stove for anything, soberly assess the consequences of the coming fun and cook the broth the day before. We advise you to cook two servings of life-giving soup at once - after a couple of hours after lunch, you probably want more.
Salmon soup
Salmon is a reliable source of unsaturated fatty acids, protein, potassium and phosphorus, and a light and nutritious ear from this fish is guaranteed to resurrect after a revel. There is even a little white wine in the recipe - it needs purely for taste here, but you can assume that it is symbolically hung over.
Ingredients:
Cooking:
Boil broth from the cleaned celery root, carrots and onions - boil the ingredients for about an hour. Salt the broth, strain through a colander and return to the fire. Cut the salmon in pieces across the carcass and send to the pan, season with bay leaf, oregano and pepper. Add chopped potatoes and boil for 20 minutes. Then add the chopped greens, bring to a boil and remove from heat. Pour wine into the pan, put a couple of lemon-free pieces of lemon and let the soup stand for a few minutes.
French Baked Tomato Cream Soup
A refreshing gazpacho will wait until the hot summer, but for now the weather is changeable and sometimes you want to warm up from the outside and from the inside, you'll have to make baked tomato soup by the way. This rich sweet-and-sour soup is well served with grain toasts or cheese croutons.
Ingredients:
Cooking:
Cut the tomatoes in half and place on a baking sheet, greased with olive oil. Sprinkle with powdered sugar, herbs and garlic (½ head). Bake tomatoes in the oven at 180 degrees for 20 minutes. Fry the finely chopped onion with the olive herbs and the remaining garlic in olive oil, and then beat together in a blender together with the tomatoes until a homogeneous consistency. Add chicken broth, salt and pepper, strain and bring to a boil over medium heat.
Chicken broth with dumplings
Which of us didn’t the grandmothers tell how in the times of the Great Patriotic War soldiers were treated with chicken broth? You begin to believe in such legends when this very soup raises you to your feet after five whiskey souls drunk the day before. For fans of traditional Russian cuisine - chicken broth with dumplings according to the recipe of Elena Molokhovets. In 1861, when her cookbook was first published, there was clearly slow food in high esteem: it can take a whole day to cook some dishes. Our simplified version of chicken broth will take a little more than half an hour, which means that each of us is quite capable.
Ingredients:
Cooking:
Put the chicken in a saucepan, cover with water and bring to a boil over high heat. Remove the foam, salt, add bay leaf and green onions and parsley tied in a bun; leave a little green to season the broth when serving. Cook the chicken on low heat for 30 minutes. Strain the broth and return to the fire.
Prepare the dough for the dumplings. Bring to a boil salted water with butter and add flour, stirring. The mass must be thoroughly stirred, removed from the heat and allowed to cool, and then mix an egg into the mixture. Use a teaspoonful of dough and dip the dumplings into the boiling broth. When the dumplings pop up, remove the broth from the heat. Serve with seasoned greens.
Lentil soup with spinach
Due to lentils, rich in vegetable protein, the soup is nutritious and rich, and spinach gives freshness. If the vegan version seems boring, feel free to use chicken or meat instead of water or vegetable broth. Slightly bring light Mediterranean soup to traditional Turkish esogeline by replacing half of lentils with bulgur, and basil with dried thyme, mint and coarse pepper.
Ingredients:
Cooking:
Bring the water or broth to a boil and cook the lentils for 15-20 minutes over low heat. Finely chop the onion, rub the carrots on a large grater, cut the tomato into cubes. Season the onions in olive oil over high heat, add the carrots and tomatoes, season with salt and pepper and stew for a few minutes. Then add the spinach and after 2 minutes, send the vegetables to the lentils. Add bay leaf, salt, pepper and butter and cook for another 5 minutes.
Thick Soup with Ribs
As a panacea for hangover, many advise a hodgepodge, but the abundance of smoked ingredients in it, and even in combination with sour cream, causes doubt. We offer a more balanced, but no less rich alternative - soup with ribs. Well, if there is an opportunity to use at least two kinds of meat: besides veal, young lamb and not too fatty pork will do, and let some of this be on the bone.
Ingredients:
Cooking:
Prepare a light broth: about 40 minutes, cook the ribs and tenderloin in salted water with bay leaf. In a saucepan, heat the olive oil, fry the onion sliced in half rings, stirring occasionally. Then cut the boiled tenderloin into medium pieces and send to the pan along with the ribs, continue to fry everything for a few minutes, stirring. Put the carrot into the pan and fry for another 5 minutes. Add salt and pour the broth so that it completely covers the meat. Simmer on low heat for about 30 minutes. Add chopped potatoes, salt again and add the broth so that the contents of the pan are completely covered with it. Season the soup with spices and simmer for another 15-20 minutes.
Photo: 1, 2, 3, 4, 5, 6 via Shutterstock