A fun birthday celebration, a celebration on the occasion of a friend's wedding, mother's anniversary - alcohol is present at such events. Some people are lucky - the next morning, after such parties, they get up with a bright head and happily go to work or take their child to school.
Most people wake up in the morning with a headache, a broken state, dehydration, and an obsessive desire to eat something salty after late dinner gatherings. This general picture is popularly called a hangover. And I want to get rid of it as soon as possible.
Delicious salty soup - the most useful folk remedy hangover. There is no need to drink a glass of alcohol in the morning, forming an addiction to it, or take pills. It is enough to eat a bowl of healing soup!
Alcohol is a diuretic that removes useful trace elements. To restore the water-salt balance, the hangover soup should contain more vitamins and minerals, and therefore the broth should be cooked from fresh vegetables. Be sure to add enough table salt, which alcohol washes out in excessive volume. This explains the wild desire to eat pickles after drinking alcohol in the evening.
Classic hangover pickle
Rassolnik is the most popular hangover soup. It was prepared in Ancient Russia. So the Slavs recovered from intoxicated beer from time immemorial.
Cooking time - 1 hour.
Ingredients:
- 200 gr. pearl barley;
- 400 gr. beef meat;
- 120 gr. potatoes;
- 60 gr. carrots;
- 1 large onion;
- 500 gr. pickles;
- 1 tablespoon dry garlic;
- 200 ml of tomato juice;
- 150 ml of sunflower oil;
- 1 bunch of cilantro;
- salt, pepper - to taste.
Cooking:
- Cut the beef into small pieces from the boil.
- Rinse barley thoroughly and boil.
- All fresh vegetables clean. Cut potatoes into cubes. Grate carrots. Finely chop the onion.
- Carefully remove the skin from the pickled cucumbers and cut into thin strips.
- Fry the onion in a frying pan sunflower oil. Add carrots, fill everything tomato juice and simmer for 10 minutes.
- Take a large saucepan and pour water into it. Throw in potatoes and cook for 10 minutes in boiling water. Then add the meat and roast there. After 7-8 minutes, put barley in the soup and salted cucumbers. Salt and pepper to taste. Add dry garlic.
- Simmer the soup for about 25 minutes over medium heat. 5 minutes before cooking, add finely chopped cilantro. Enjoy your meal!
Tomato hangover soup with spices
Tomato soup quenches not only thirst, but also hunger. Spices and spices will give the soup a special piquancy and originality.
Cooking time - 1 hour.
Ingredients:
- 1 kg of tomatoes;
- 1 large onion;
- a bunch of dill;
- 1 tablespoon of cumin;
- a couple of pinches of dry mustard;
- 7 peas of coriander;
- 1 tablespoon curry seasoning;
- 40 ml corn oil;
- salt, pepper - to taste.
Cooking:
- Boil water in a large saucepan. Put the tomatoes in there for 15 seconds. Then take them out, cool and remove the skin.
- Grind tomatoes in a blender.
- Finely chop the onion and fry in oil.
- Take a large saucepan. Put the onion on the bottom and pour the tomato mixture on top. Add curry, coriander and cumin. Simmer for about 10 minutes.
- Then pour 2 liters of water into the pan. Sprinkle with mustard. Salt and pepper.
- Simmer the soup over medium heat for about 20 minutes. Garnish with chopped dill before serving. Enjoy your meal!
Solyanka with salami and potatoes
In ancient Russia, the hodgepodge was called "Hangover". It was cooked in rich broth and was filling. Peasants who gravitated towards drinking vodka often used this fact to drink and stay sober as long as possible. The fact is that the fat in the hodgepodge in a special way affects the functioning of the liver and slows down the flow of alcohol into the blood.
Cooking time - 1 hour 20 minutes.
Ingredients:
- 500 ml lamb broth;
- 200 gr. salami;
- 350 gr. potatoes;
- 50 gr. onion;
- a bunch of dill;
- 100 ml of olive oil;
- 2 bay leaves;
- 1 teaspoon sumac;
- salt, pepper - to taste.
Cooking:
- Peel potatoes and cut into cubes.
- Cut the salami into strips.
- Chop the onion and fry olive oil. Add salami. Cook another 5-6 minutes.
- Pour the broth into a saucepan and throw in the potatoes. Boil 15 minutes.
- Then add water, put the roast, Bay leaf and sprinkle with sumac. Salt and pepper.
Boil the hodgepodge for 25 minutes. Enjoy your meal!
Haejangguk - Korean hangover soup
The name Haejangguk soup means "hangover soup". In Korea, this soup has been cooked for a long time - since the 19th century. The recipe was not recognized as nobility, as it was very simple in composition. And the peasants loved this recipe and cooked it with pleasure. The food is moderately spicy and salty. For a hangover, just what the doctor ordered.
Cooking time - 1 hour.
Ingredients:
- 300 gr. beef;
- 270 gr. cabbage;
- 1 tablespoon soy sauce;
- 2 cloves of garlic;
- 120 ml of linseed oil;
- 300 ml vegetable broth (any)
- 1 small hot peppers;
- salt, pepper - to taste.
Cooking:
- Finely chop the beef meat and boil.
- Finely chop the cabbage.
- Chop the hot pepper very finely.
- Put the boiled meat and cabbage into a large saucepan. Pour products vegetable broth. Add hot pepper and linseed oil. Simmer for 15 minutes.
- Then pour water. Add minced garlic and soy sauce. Salt and pepper to taste.
- Cook the soup for 20 minutes. Enjoy your meal!
Chikhirtma - Georgian hangover soup
And here is what Georgians cook in case of a hangover in the morning. Unlike chvishtari or badrijani, which are very peculiar, chikhirtma is quite modest in its composition, however, it is effective in case of a hangover.
Cooking time - 1 hour.
Ingredients:
- 3 chicken yolks;
- 120 gr. onion;
- 400 gr. chicken meat;
- 1 tablespoon of starch;
- 1 tablespoon of vinegar;
- a bunch of cilantro;
- salt, pepper - to taste.
Cooking:
- Finely chop the chicken, place in a saucepan, add water, starch and boil. Add salt and pepper.
- Finely chop the onion and cilantro and throw into the soup. If necessary, top up with water.
- Beat the yolks, salt and pepper. Gently, in a thin stream, pour into the boiling broth.
- Boil the soup for 25 minutes.
Enjoy your meal!
The feast does not always end happily, and in the morning a person may face a hangover. strong headache, nausea, dizziness, vomiting and general weakness are the costs of alcohol abuse. At times like these, hangover soup is the best. medicine. It restores strength and helps to cope with poisoning.
Soup for a hangover
Alcohol poisoning is different for every person. Some can't even get out of bed, others are very thirsty, and still others have an increased appetite. Which hangover soup is best for each occasion?
During a hangover, it is very important to use the first.
There are many variations of anti-hangover hot dishes, but they are all used for the purpose of:
For the first task, various meat dishes. The situation is more complicated with the restoration of fluid balance, which was disturbed by intoxication. One water with the addition lemon juice does not solve this problem. Only the hot first can cope with two tasks at once.
One of the positive features of first courses is that they become tastier the next day after cooking. Before the upcoming feast, you can cook soup for a hangover and let it brew.
Types of hangover soups
Every nation has its own hangover soup recipe. Russian cuisine uses in treatment alcohol intoxication hungover cabbage soup, Ukrainians eat borscht in the morning, Armenians eat khash, and Georgians eat kharcho. There are several proven and effective recipes.
Rassolnik
During a hangover syndrome, this remedy has a positive effect on acid-base balance. It helps to remove ethanol decomposition products from the body, improving a person's well-being.
The pickle is prepared in this way:
- Pearl barley washed and boiled in a saucepan until half cooked.
- Shredded carrots and onions are fried in a pan and added to boiling water along with chopped potatoes.
- Vegetables are boiled for 15 minutes, after which chopped pickles are placed in the dish. After 5-10 minutes, the pickle is removed from the heat and served.
Bouillon
Light meat the broth will replenish the supply of vitamins and minerals.
Even with nausea, this remedy will not cause problems with intake, and a minimum of effort will be required to prepare hot food:
- It is necessary to rinse the beef, put the meat in a saucepan, pour water and put on fire.
- When the water boils, you need to add to the container onion and bay leaf.
- Cook the first should be 1.5 hours on low heat.
You can enhance the therapeutic effect and serve anti-hangover broth with sauerkraut. This product also has a good effect on the detoxification process.
Borsch
The combination of meat, legumes and vegetables in this dish will have a general strengthening effect on the state of a person during a hangover. The meat component and beans will help activate metabolic processes in the body, and vegetables will restore the balance of trace elements.
Borscht preparation: 
- Onions and carrots must be cut and fried until golden brown, after which diluted with water is added to the vegetables tomato paste. All this is stewed for 5 minutes.
- Diced potatoes are dipped in boiling broth and boiled for 10 minutes.
- Put beans, grated beets and fried vegetables in a saucepan.
- Borscht is cooked for another 10 minutes.
ear
A good option for hangover soup therapy - the first, prepared from river or sea fish. Unlike meat, fish is more easily digested by the gastrointestinal tract (gastrointestinal tract).
A nourishing ear restores a weakened body, which receives all the necessary substances. Omega-3 fatty acids, which are found in fish, will improve the psycho-emotional state of a person.
Hangover soup recipe: 
- Put a whole onion and chopped potatoes into boiling water.
- After 10 minutes, chopped greens, carrots are added to the pan and boiled for the same amount of time.
- The fish is cleaned, gutted and cut into portioned pieces, after which, together with the bay leaf, they are lowered into a container.
- After fifteen minutes, the ear is removed from the fire.
The finished dish can be sprinkled with herbs and anti-hangover therapy can begin.
If you add 1-2 tablespoons of white wine to a bowl of fish soup, the effectiveness of the anti-hangover remedy will increase significantly.
Mushroom
The first, cooked on a mushroom basis, also helps in the fight against poisoning. The combination of mushrooms with vegetables will replenish the supply of essential vitamins and give a charge for the whole day. Unlike meat varieties, mushroom soups easier to digest with a hangover.
You can prepare the dish like this: 
- Mushrooms and onions are cut into cubes and fried in a pan.
- The passivated vegetables are added to the prepared chicken bouillon.
- The first is cooked over medium heat for 15-20 minutes.
- Salt and herbs are put in the dish to taste (you can use thyme).
What is the most effective soup?
What's the best hangover soup? It is difficult to answer this question unambiguously, since each hot option will bring its positive contribution to the patient's condition. Meat dishes will help restore energy resources.
Vegetable decoctions normalize the balance of vitamins and minerals. The use of fish soup alcohol poisoning will also help replenish the body with mass useful substances. A pickle will speed up the process of removing toxins.
In order not to overload the liver and pancreas, it is better to use in the preparation of broth lean varieties meat.
When choosing an anti-hangover agent, one should take into account the pathologies existing in a person. People with gastritis peptic ulcer and other diseases gastrointestinal tract it is necessary to exclude fatty, fried, sour, as well as spicy.
When and how to use?
Soups with a hangover are recommended to be consumed in small portions, which will save the body from additional stress. Treatment should begin in the morning. The intervals between doses are 3-4 hours.
When using the broth, divide the decoction into portions of 100-150 ml and drink it every half hour. In this case, it is better to postpone the intake of meat for the second half of the day. Water procedures and walks in the fresh air will increase the effectiveness of treatment.
The morning after the New Year's Eve is not always good. You overdid it with drinks, mixed what should not have been mixed, didn’t guess with a snack - and you are welcome, your head is splitting, your mouth is dry and you want to die, spitting on those happy events that 2015 is preparing for you.
A hangover is an unpleasant thing, but quite curable by home methods, without the use of heavy artillery in the form of pills or, God forbid, alcohol. And the first assistant in the fight against a hangover is rich soups.
Such a crown soup - fatty, rich - is in almost every national cuisine, especially the European one. Hungarians treat hangovers with thick goulash, Turks with milk soup with liver, Russians with hodgepodges and pickles.
Hangover soups can be lactic acid, often made with offal, in strong meat broth, very thick, very spicy, with large quantity vegetables. As you can see, they are very different. One thing unites them - this is not liquid dietary water, but a dish that you can get enough of for the whole day.
Photo: Shutterstock.com
Caucasian hash
- 1.5 kg beef leg
- 500 g tripe
- 3 heads of garlic
- 1 radish
- parsley
- basil
Step 1. Rinse the legs, singe, scrape, wash again. Cut into pieces and soak in cold water for a day. Change water every 2-3 hours.
Tip: It is better to ask a butcher to butcher the legs and scar.
Step 2. Put the legs to boil, pouring water so that it is 15 cm above the level of the meat. Bring to a boil and cook over low heat for about 6 hours. Remove foam and grease from time to time.
Step 3. Clean the scar, rinse, scrape, pour cold water and boil until the smell disappears. Then drain the water, wash the scar and cut into small pieces. Add them to the pan to the leg.
Step 3. Boil the hash until the meat begins to easily move away from the bones. Remove meat from bones and cut into pieces.
Step 5. Strain the broth, put meat in it. Salt.
Step 6. Pass the garlic through a press and dilute with broth. Also serve grated radish, herbs, salt and pita bread with the soup. Khash is seasoned with garlic, salt and herbs, and radishes and pita bread are a snack.
Photo: AiF / Maria Tikhmeneva
Bulgarian soup "Shkembe Chorba"
Legendary Bulgarian soup even those who do not like liver at all will like it. This dish is the first cure for a hangover. But just for lunch it will be very good.
- 1 kg beef tripe
- 1 l beef broth
- For 1 serving of soup you need to add:
- 15 ml milk 3.2%
- 3 ml vegetable oil
- 5 g cream 38%
- 5 g garlic
- 5 g allspice peas
- 2 g butter
- 10 g wine vinegar
- 1 g paprika
Step 1. The scar is soaked for 8 hours, then it needs to be scalded several times, cleaned and washed thoroughly.
Step 2. Roll up the scar with a roll, bandage and pour cold water over it. Boil 4-5 hours. 30 minutes before the readiness to put salt.
Step 3. Boiling beef broth add allspice and milk - bring to a boil. Pour in the cream.
Step 4. Warm up the butter and vegetable oil together with paprika until red. Pour the resulting mixture into the broth, add the chopped scar and chopped garlic.
Step 5. Serve soup with vinegar and hot pepper.
Photo: www.globallookpress.com
Asian soup Yaka-mein
This soup is served in Chinese restaurants in New Orleans. Thanks to the sharpness, the smoked spirit of the brisket, the abundance of proteins, well-chosen spices, it perfectly helps with a hangover. Instead of fresh beef for broth in American recipes offered bouillon cubes. They will certainly make soup preparation faster.
- 1 kg smoked brisket
- 300 g beef on the bone
- 4 liters of water
- 1 bulb
- 1 celery root
- 8 eggs
- 1 bunch green onion
- 3 art. l. soy sauce
- 1 tsp Worcestershire sauce
- 300 g spaghetti
- 4 tbsp. l. vegetable oil
- paprika, oregano, thyme, dried garlic, Cayenne pepper, ground black pepper, white ground pepper, chili pepper, salt
Step 1. Boil beef broth by adding onion and celery root to it.
Step 2. Put the brisket in the broth and cook in the broth for 2-3 hours until the meat starts to fall apart.
Step 3. Remove the meat (brisket and beef) from the broth, chop the beef portioned pieces and put back into the soup. Remove onion and celery root. Put all the spices in the soup and salt.
Step 4. Boil the eggs separately.
Step 5. Boil spaghetti. Chop the green onion.
Step 6. Put a little brisket, half an egg, a spoonful of green onions, a little spaghetti on a plate. Pour in a ladleful of broth, add soy sauce and Worcestershire sauce. Sometimes ketchup is also added.
Photo: Shutterstock.com
Russian cabbage soup from sour cabbage
- 500 grams beef brisket
- 2 carrots
- 2 onions
- 4 potatoes
- 500 g sauerkraut
- 1 teaspoon salt
- ground black pepper on the tip of a knife
- 6 tablespoons vegetable oil
- 2 bay leaves
- 1 tsp dried dill
Tip: The taste of cabbage soup will pick up a day after cooking. So you need to cook them on the morning of December 31 or the evening of the 30th.
Step 1. Wash the brisket, pour 3 l cold water and cook, removing the foam, 1-1.5 hours.Step 2. When cooked, remove the meat, strain the broth, pour into a saucepan.
Step 3. Remove the meat from the bones and chop portioned pieces, return it to the broth.
Step 4. Peel potatoes, onions and carrots. Cut the potatoes into cubes and dip into the broth. Cook for 10 minutes after boiling again.
Step 5. Finely chop carrots and potatoes and fry in vegetable oil until soft.
Step 6. Add stir fry to soup.
Step 7. Rinse the cabbage, if necessary, and fry for 2 tbsp. l. vegetable oil for 5 minutes.
Step 8. Put in soup. Boil.
Step 9. Put pepper, bay leaf, dill in the soup. Salt. Turn off the fire and let it brew for 15 minutes.
Tip: If you want a sourer soup, add a couple of tablespoons of cabbage pickle to it before serving.
If you are planning to spend a long new year's eve at home at the laid table in the company of friends and relatives.
If you are in the mood for a plentiful libation and prolonged absorption of a variety of snacks.
If you are puzzled over an invention holiday menu and want to surprise your guests with culinary masterpieces.
If you have already started compiling a list of products needed for preparing holiday dishes ...
Don't forget the most important New Year's dish! It is it that will delight your guests in the morning after an active night. And not only will please - but will return their strength to continue the event. I'm talking about real Russian sour cabbage soup - the perfect cure for a New Year's hangover.
Let's cook rich fragrant Russian cabbage soup together.
We will cook in one pan (5 liters). Saucepan with a thick double bottom. Therefore, it is not necessary to do separate frying - the whole process from beginning to end will take place only in it.
What do you need:
Sauerkraut - 500 grams.
Pork cartilage - 1.5 kilograms.
Onion - one large head.
Garlic - one head.
Parsley greens - fresh or dry.
Corn oil - one tablespoon.
Coarse salt - to taste.
Spices: black and allspice peppers, cumin.
We wash the pork cartilage well under running water and cut it into thin sticks with a sharp knife (plates - no more than a centimeter thick).
We heat our pan on low heat, add a little vegetable oil. Then we immediately send chopped pork cartilage into it. We do not close the lid. Stir occasionally.
While the cartilage is languishing in the pan, we will have time to cut the onion and garlic (very finely), something like this.
And also we will grind in a mortar fragrant spices along with coarse salt.
Cartilage very quickly begins to give juice, the fat from them is completely melted. As soon as our roast is slightly reddened and dries, add to it: onion, garlic, spices and parsley.
It is time to add boiling water to the pan - pour boiling water only up to half the volume, so that it is more convenient to load the cabbage. Now let the blank for the future sour cabbage soup boil well over low heat - about an hour.
We have free time - and we will have time to prepare sauerkraut and even smoke a cup of coffee ...)
It is better to rinse too sour cabbage under running water, lowering it into a colander, and then squeeze it well. But - if you like it sour - you can not wash it.
We load the sauerkraut into the pan and add boiling water until it is full. Bring the contents to a boil over high heat, remove the scale - and reduce the fire to the smallest value.
Now you can relax and get distracted by other activities. Our cabbage soup will be cooked for a long time - at least four hours. Although, in the full sense, this process cannot be called cooking. Shchi does not boil, but rather languish over low heat.
And we will not forget to stir them periodically. But when we notice that the liquid in the pan has decreased, feel free to add boiling water - again to the top of the pan.
The cooking time for cabbage soup has passed, we taste it and add salt and pepper. Cover the pot with a lid and leave to infuse.
Important things:
Real tasty cabbage soup should turn out transparent with us - and the color at the end of a long cooking will become amber. To achieve such perfection, the pan does not need to be covered with a lid until the end of cooking.
Pork cartilage in shchi should become completely soft, transparent and jelly-like - that is, boil so much that they melt in your mouth.
You don’t need to add carrots to sour cabbage soup - it is already in cabbage. But garlic, if desired, you can add more at the end of cooking.
Shchi can be served with sour cream and fresh herbs. But, I assure you, sour cabbage soup with cream is much tastier.
Do not forget to serve a glass of cold vodka with hot soups.
P.S. I wish you and your guests a light hangover, fresh sensations and bon appetit.
By the way. It is better to cook cabbage soup for the New Year in advance - at least on the thirtieth of December. Sour cabbage soup is successfully stored in the refrigerator for a week.
Besides. On the eve of the holiday kitchen stove becomes an important strategic object for the whole family. And to occupy it for a long time - we can’t do it ...)
after drinking lovers strong drinks often faced with common symptoms of a hangover - headache, urge to nausea. A hangover soup prepared in advance will help get rid of such a clinical picture. There are many options for saving dishes, it is easy to choose the best one.
Why Soups Help
Anti-hangover soup can be rich and light, have a pleasant sour taste. The main task of the dish is to replenish the minerals and vitamins lost by the body, to ensure the norm nutrients. As a result, a person feels vivacity, receives the necessary boost of energy after the end of the holiday.
Hangover soup should not irritate the delicate mucous membranes of the stomach, it is difficult to digest digestive tract. Therefore, it is advisable for people with gastrointestinal problems to choose the mildest option. A hangover soup saturated with extractive substances will increase the load on the pancreas and the consequences of such a “diet” will negatively affect health.
Useful as a hangover meal traditional pickle. Soup with vegetables and cereals provides the necessary vitamin and mineral complex, rice or oat groats perfectly absorb toxins and remove toxic compounds.
Another important soup for a hangover is the restoration of fluid levels. Dehydration is a natural consequence of alcoholism, but anyone can experience the symptom as a result of alcohol abuse. In this case healthy soup normalizes water-salt metabolism.
Soup recipes against hangovers have one overall quality- they almost do not put spices. Of the seasonings, only cumin seeds and lavrushka are usually used. If there are no chronic diseases of the gastrointestinal tract, it is allowed to add a little to the dish for vigor ground pepper- red or black, curry.
To make the hangover go faster, sometimes a little intoxicating drink is introduced into the first dish. To reduce symptoms, soups prepared on the basis of beer with the addition of raw or hard-boiled eggs are recommended.
best hangover soup
There is no recipe that equally helps with the abuse of ethanol. Each nation has its own culinary delights, shooting hangover syndromes. And any person who feels unwell as a result of overuse alcohol, can choose the best option for yourself:
- Mexican "Menduno";
- Greek "Patsu";
- Armenian "Khash".
Which soup will have a better effect, only tell personal experience. Therefore, it is worth preparing the recommended dishes. Perhaps they will be the cure for a hangover? After all, it is not for nothing that they have become so widespread in the national culture of many peoples.
Recipe from Lazerson
This hangover treatment option offers famous chef. Soup from Lazerson takes 1.5 hours to prepare and includes ingredients that are easy to purchase on the market or in a store:
- beef and lamb brisket - 100 g each;
- fatty pork - 150 g;
- ham and sausages - 100 g;
- celery root - 1 pc.;
- large carrots - 1 pc.;
- onions - 1 head;
- cloves - 5 pcs.;
- barley - 1/2 cup;
- pickled cucumber - 2 pcs.;
- butter - 50 g;
- sauerkraut - 1 handful;
- tomato paste - 1 tbsp. l.;
- water - 1.5–2 liters.
To taste, a little curry pepper, salt and sugar, sour cream, olives and lemon slices, lavrushka, capers, black pea pepper are added to the hangover soup. But you can do without frills.
Heat 1-1.5 liters of water and put in a container meat ingredients. Fry pre-chopped onions, carrots and celery without using vegetable oil. Barley is thoroughly washed and boiled in a separate pan. Chopped cucumbers are placed in the heated oil. Warm up for a few minutes and pour in 500 ml of water. When it boils, the ingredients are transferred to meat broth, add pre-prepared vegetable ingredients, tomato paste, salt and sugar.
Continue cooking over low heat. Chili peppers, olives and capers are chopped, ham and sausages are cut. The finished barley and shredded ingredients are introduced into the soup. Simmer for 10-15 minutes, tightly closing the container. The finished hangover remedy is flavored with sour cream and a slice of lemon. The recommended amount of soup is eaten throughout the day.
Thanks to the croup, the decomposition products of alcohol are quickly removed. Pleasant sourness provides thirst quenching, and vegetable and meat ingredients provide a quick recovery.
Chicken bouillon
Light chicken broth does not exert additional load on the liver and pancreas, ensures that all essential proteins, vitamins and minerals. It is especially recommended to use soup if the hangover is accompanied by nausea and vomiting.
Soup is easy to make. You will need the following components:
- bone-in breast - 1 pc.;
- onion - 1 pc.;
- chicken eggs - 2 pcs.;
- greens and lavrushka.
The breast is washed and put together with the peeled onion in a saucepan. Pour in water and boil. When the broth boils, reduce the heat to slow. Continue cooking for 1 hour. At this time, you can boil hard-boiled eggs. Ready chicken take out and cut into small pieces. The pieces are returned to the soup.
Continue heating for another 15-20 minutes. Add parsley or dill, bay leaves, salt to taste. Pour into bowls, put in each 1/2 boiled egg. If there are crackers in the house, you can use it by pouring into each serving. They make a hangover dish tastier and more satisfying, but they don’t negative impact on the stomach.
Korean soup
The name of the dish is Haejankuk. Korean soup differs in a variety of ingredients, which can be purchased only in a specialized store. But if it's possible, it's worth a try. the National dish with original taste.
For cooking, you need 200 g of beef, which is chopped into thin strips. Pour into a saucepan Sesame oil and sauté meat on it, 2 crushed garlic cloves, 200 g of pre-washed and squeezed kimchi cabbage, thinly sliced. Fill the mixture with 1 tbsp. l. soy sauce.
When the components are stewed until soft, add 200 g of fresh cabbage leaves, 1 cup bean sprouts and 2 tsp. chopped chili. Fill with water to the desired density and boil for 15 minutes. The finished hangover dish is flavored with chopped green onions. Heat for 1 minute and remove from stove. Sprinkle with sesame seeds before serving.
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