HANGOVER SOUP
Steps:
- Fill a soup pot with 8 cups water and set on medium-high heat.
- In a pan, fry the chopped bacon. When it is done, take out and put into the water in the soup pot.
- In the drippings of the bacon, fry the pork loin and then the onions. When brown, put them into the soup pot and bring to a boil. Add the crushed tomatoes, mushrooms, celery root, celery, carrots and some salt and cook for 15 minutes.
- Next, add the potatoes, sausage, leeks, allspice, bay leaves and Hungarian paprika and cook for another 15 minutes.
- Add the pickles, garlic and seasoning if using, and let boil for 10 minutes. Add the dill and heavy cream and season with salt and pepper. Guten Appetit!
GARLIC SOUP THAT CURES WHAT AILS YOU (AKA HANGOVER SOUP)
This is my favorite garlic soup of all. It is wonderful and each bite is as memorable as the first. This garlic soup differs from the ordinary garlic soup as it is hearty but also elegant. It is the kind of soup a person craves when recovering from a cold or a broken heart. It has cured a number of hangovers over the years although scrawled above the recipe I have written "Do not attempt to make with a really really bad hangover!!!!" - and I heed that warning, so plan ahead (I am pretty sure it means not to make it with a real bad hangover if you have to also make the stock). The combination of garlic, herbs and cloves is magic; the tomato juice adds zip and the unctuous egg yolk enrichment is balanced by the pasta's pleasant, soothing note. This will cure whatever ails you....For an even heartier entrée; place a poached egg on each croûte before ladling the soup over it. Wonderful! This soup is best when made with my Browned Vegetable Stock recipe (#150683), you could use other stock, but it would be a real shame.... a real shame.... so heighten your experience and make the stock as well... you won't be sorry. For a fine-but-not-fussy meal you'll be proud to set before anyone, try this soup with THE Salad ("the" Salad Recipe #150702) ... because you can never have too much garlic! LOL! Finish with a fruity dessert like a really good baked apple made with brown sugar and served with gingerbread and a dollop of yogurt..... yummy!
Provided by NcMysteryShopper
Categories Brunch
Time 1h
Yield 8 as a starter, 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock soup pot combine the garlic, stock, cloves, sage thyme, and parsley. Bring to a boil, lower the heat to medium-low, and let simmer gently, uncovered for 45 to 60 minutes. Strain the soup, pressing down the solids with the back of a wooden spoon to extract most of the garlic from the peels. Scrape garlic purée from the underside of the strainer into the broth. Discard the garlic peels and the spent herbs.
- Add the tomato or V8 juice to the strained soup and bring it to a boil. Drop in the pasta and let it cook until done - 5 minutes for alphabets and 8-10 minutes for the larger shapes.
- Meanwhile beat the egg yolks in a small bowl.
- Put a croûte in each soup bowl and top with a handful of grated cheese.
- When the pasta is done, ladle out a little of the hot soup into the beaten egg yolks. Whisk together, and then whisk this mixture into the soup pot. The soup should thicken almost immediately. Remove the pot from the heat, and ladle the soup over the cheese-covered croûtes. Garnish each serving with a sprinkle of parsley and/or cilantro, and top with a few slices of ripe avocado. Enjoy!
Nutrition Facts : Calories 219.7, Fat 9.1, SaturatedFat 4.9, Cholesterol 102.9, Sodium 345.7, Carbohydrate 25.7, Fiber 2.8, Sugar 3.7, Protein 10.5
HAMBURGER SOUP AKA HANGOVER SOUP
I attended a potluck where this soup was the main dish, the host went on and on about how good this was, I liked the soup but thought with a few added touches i could personilize this into and amazing soup, so thats what i did. Warning this soup is very good and very hearty and will result in a full satisfied stomach. Very good on a cold winter day when running to the market is not an option.
Provided by robynweik
Categories Weeknight
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a frying pan cook ground beef, onions and garlic together.
- Then thinly slice carrots and cabbage and add to cooked beef mixture fry for an additional 5 minutes over medium heat.
- Transfer ingredients to a large pot with lid, then add all additional ingredients cover, bring ingredients to a boil over medium heat then reduce to low heat and cook for an additional 2 hours or until all vegetables are fully cooked.
HANGOVER SOUP
There is a running joke in my family, that when you are hung over, you need a big bowl of Hangover Soup! lol...And it's true! No matter how sick you feel, you always feel better after a bowl. or two! ;)
Provided by TalentedMissRara
Categories Stocks
Time 45m
Yield 8-10 8-10 bowls, 8-24 serving(s)
Number Of Ingredients 10
Steps:
- First, take the meat of your choice, brown it in a frying pan with one half of the onion.
- Drain the meat and leave it in the pan until you are ready to put it in the pot.
- Boil your macaroni, drain and set aside the noodles in the strainer.
- Take your pot and add the 2 cans of tomatoes, dice the onion and throw it in the pot with the salt, pepper and garlic powder.
- When it gets to a nice boil, add the tomato paste, hamburger and macaroni.
- Let it boil down a bit, then add the 2 cups of water, stir.
- Now the optional part: If you want to add anything else to the recipe(like parmasean, etc.) this is the time to add it. Give the soup a stir and get out the bowls and spoons, because your Hangover Soup is done! :D Enjoy!
Nutrition Facts : Calories 258.9, Fat 6.6, SaturatedFat 2.5, Cholesterol 36.9, Sodium 1528.1, Carbohydrate 33.5, Fiber 4.6, Sugar 8.9, Protein 17.7
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- To Prep the broth Add all the ingredients except the cabbage leaves and bring to a boil. Stir the ingredients together to mix well. Remove the kombu from the broth when it begins to boil and discard it. Blanch the cabbage leaves in the boiling broth for a couple of minutes, then remove from the broth and place in a bowl. Set the cabbage leaves aside for later. Simmer the broth for about 10 minutes on medium-low heat. Then strain the broth and discard the broth ingredients. Reserve the broth for later.
- To Prep the sauce Mix all the ingredients in a bowl. Make sure all the ingredients are mixed well. Split the sauce into 2 even portions. Mix one portion with the beef. Cut your cabbage leaves into 2-3cm wide strips and mix with the other half of the sauce. Make sure that the beef and cabbage strips are evenly coated with the sauce and set aside for later.
- To Prep the Soup Heat up a pot on high heat and add the beef and Korean radish. Stir fry for a couple of minutes before adding the broth and cabbage leaves into the pot. Allow the soup to start boiling, then reduce the heat to medium and allow it to simmer for about 20 minutes. Lastly, add in the bean sprouts and spring onions to the pot and continue to let the soup simmer for another 5 minutes. Remove the pot from the heat and serve the soup with some steamed white rice.
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