"Hangover Soup": I Always Cook It After The Holidays, It Invigorates From The First Spoon

If you are tired of feasts with an abundance of various heavy dishes, it's time to cook soup. Rich, but not greasy. Aromatic and savory. Choose from our selection the one you like best and go to the kitchen.

If you are tired of feasts with an abundance of various heavy dishes, it's time to cook soup. Rich, but not greasy. Aromatic and savory. Choose from our selection the one you like best and go to the kitchen.

Sorrel soup with chicken broth

 

Ingredients:

Chicken - 600 g; Potatoes - 4-5 pcs.; Bulb - 2 pcs.; Carrots - 1 pc.; Sorrel - 1 bunch (or 1/4 liter canned or to taste); Egg - 3-4 pcs.; Vegetable oil - 2 tbsp. l.; Salt and spices - to taste.

Peel one onion and carrots, wash the chicken. Put chicken and vegetables in a saucepan, add your favorite aromatic spices. Put on fire. After boiling, reduce the heat to medium, and simmer the broth for about 45 minutes. Strain the finished broth. At the same time, hard-boil the eggs.

Chop the second onion and fry until light golden brown in vegetable oil. Put the strained broth on the fire, add the diced potatoes, salt and cook for 10 minutes. Then add the onion. After another 7-10 minutes, add chopped sorrel and chicken to the pan, after removing them from the bones. Before serving, add eggs to a plate and, if desired, top with sour cream.

Cold gazpacho with white beans

 

If you don't feel like hot, cook cold tomato soup.

You will need:

Tomatoes - 300-350 g; Canned beans - 100 g; Cucumber - 1 pc.; Sweet pepper - 1 pc.; Garlic and salt - to taste; Wine vinegar - 2 tsp; Lemon juice - 4 tsp; Greens - 1 bunch.

 

Wash and dry vegetables, remove seeds from peppers. Cut into small pieces and send to the blender bowl. Add beans, a little garlic and salt there. Beat until smooth. Pour in the wine vinegar and squeeze out the juice of the lemon.

Pass the finished soup through a sieve. Pour the gazpacho on plates, top with chopped fresh herbs. Optionally, you can also add a few slices of tomatoes. Bon appetit! 

Meat hodgepodge

 

If you have meat and sausage slices left in your refrigerator, you can cook an incredibly tasty hodgepodge.

Ingredients:

Beef or chicken - 350 g; Sausage mix - 600 g; Tomato paste - 30 g; Pickled cucumber - 2 pcs.; Bulb - 1 pc.; Vegetable oil - 1 tbsp. l.; Olives - 100 grams; Capers - 1 tbsp. l.; Salt, spices, lemon - to taste.

 

Wash the beef or chicken and put the broth to boil.

Heat a little vegetable oil in a frying pan, put the diced onion and fry it until light golden brown. Put the chopped cucumber there and fry for a couple more minutes. Add tomato paste, stir.

Strain the finished broth and put the tomato dressing into it.

Cut sausages and sausages into small cubes, divide the finished meat from the broth into fibers. Put everything in a saucepan and boil over medium heat for about 5 minutes. Salt to taste. Add olives and capers.

Before serving, add the hodgepodge with herbs and a slice of lemon. 

Fish soup

 

A great alternative to meat soups is cabbage soup with sauerkraut and canned fish.

We will need:

Canned fish - 1 jar; Sour cabbage - 150 g; Potatoes - 2-3 pcs.; Bulb - 1 pc.; Carrots - 1 pc.; Vegetable oil - 2 tbsp. l.; Salt and spices - to taste.

 

Peel the potatoes, cut them and place them in a pot of boiling water. Salt a little and cook for 10-12 minutes over medium heat.

Peel and chop onions and carrots. Fry in a pan with vegetable oil for 3-4 minutes, stirring occasionally. Transfer the vegetables to a saucepan. Send the cabbage there, after squeezing it well. After a couple of minutes, put canned food into the soup, add spices to taste.

Boil for 5 minutes and serve cabbage soup to the table.

Bouillon

 

If you absolutely do not want something complicated, treat yourself to a rich broth.

Ingredients:

Meat on the bone - 1/2 kg; Bay leaf - 1 pc.; Allspice - 3-4 pcs.; Salt - to taste.

Wash the meat and place in a bowl. Add bay leaf and allspice, fill with water and put on fire. After boiling, cook the broth for about half an hour. After salt to taste and leave to languish for about 40-50 minutes. Be sure to strain the finished broth and serve hot.

After the holidays, the body will definitely be grateful for the “hangover soup”!