For any organism with severe hangover it’s far more beneficial to get a hangover soup than another drink of alcohol or liver-pounding pills. Hangover soups differ from the rest in their composition. In each case, the composition is different, but these sets of ingredients help the body recover from a hangover and at the same time do not cause disgust after a binge - they are easy and pleasant to eat.

The simplicity of the recipe is the key to success

There are a large number of a variety of recipes from all over the world. These soups would be perfect for a heavy hangover in the morning, but the authors of the articles, apparently, do not think about where to take hard-to-find products from their composition with a cast-iron head in the morning.

Therefore, in our selection, we tried to select those recipes, the chance of preparation of which from the contents of an average refrigerator will be maximum. In this case, you don't even have to go to the store. The recipe will be just as simple.

Easy Chicken Hangover Soup

Recipe chicken soup on the light broth as simple as possible, while chicken bouillon it is not for nothing that it is considered an assistant in many diseases. It relieves the feeling of overeating, helps with colds, as well as with the usual hangover. A large number of the liquid in the composition helps the body to restore the water-alkaline balance.

Compound:

• 1 chicken breast(preferably with bone)
• 2 eggs
• 1 onion
• some dill and / or celery (if available)
• 3 bay leaves
• salt and pepper to taste

Preparation:

1. Place the chicken and onions in a pot of water and bring to a boil.
2. After boiling, you need to kill the fire and remove the foam that appears.
3. Is added Bay leaf, dill and chopped celery, pepper and salt.
4. All this is cooked for about 1 hour until tender.
5. Eggs are hard-boiled separately and, if desired, are added to the broth in any quantity for greater satiety and taste.

Mushroom hangover soup

Liquid soup with a pleasant light mushroom flavor will perfectly help the body and restore strength in case of a hangover. Moreover, cooking it is not particularly difficult than chicken.

According to the simplest recipe:

• Mushrooms are simply fried with chopped onions in butter;
• When ready, the mushrooms and onions are sprinkled with a small amount of flour, mixed well and added to the pan;
• Separately, 1.5 liters of broth is made from two or three bouillon cubes;
• Freshly made broth is added to fried mushrooms with onions and cooked for 15-20 minutes over medium heat;
• Salt, pepper, various herbs such as thyme are added to taste.

Of course, you can do more tasty soup from mushrooms, but this either requires fresh mushrooms, or the cooking process takes several times longer due to the need to boil potatoes, cook carrots, and prepare other ingredients. It would be good to do this in advance, and not with a hangover when you need it already ready-made soup or a simple recipe.

What other soups are great for a hangover?

1. Pickles, cabbage soup, hodgepodge. Such soups perfectly restore the acid-base balance (as well as, only stronger), remove toxins from the body, help to restore substances destroyed or excreted from the body along with alcohol. It will be just great if the soup contains pickles or sauerkraut, which make the soup "sour" With a hangover, this is exactly what you need.
2. Fish soups, including the ear. To begin with, fish as a product is essential more tender than meat, but more satisfying than boiled vegetables in the soup. It will be much easier for an organism weakened after a binge to digest such food, to isolate from it much needed useful material and elements.

   The best option is considered to be cooking fish soup from river fish... On the other hand, any fish will do, as well as a range of seafood. Often, after preparing the soup, before consuming it, a spoon or two of white wine or a glass of vodka is added to the bowl of soup. This is not the most honest trick in relation to the body, but the anti-hangover effect will be stronger.

3. Borscht. Great amount vegetables and vitamins in them will help you recover faster after a hangover. The problem is what is best for the body to absorb lean broth, without meat in the composition. And in our country it is customary to cook lean borscht in few places.
4. Haejankook - classic korean soup. An excellent classic Korean soup with a complex name Haejankuk and no less complex composition. The soup is spicy enough, but it saves you a great hangover. The only thing is that you will have to look for rare ingredients in advance and get confused with cooking. For the soup you will need, for example: kimchi, bean sprouts, Sesame oil, sesame, soy sauce... Soup, by the way, is meat (from beef), which does not contribute to its rapid assimilation by the body. But it helps.
5. Chikhirtma- chicken Georgian soup against a hangover, unusual for the Russian table. Many believe that this is why its composition was originally invented.

Georgian cuisine is sometimes different non-standard recipes, but the composition and recipe for Chikhirtma soup is quite simple:

• 2 eggs;
• 300g chicken;
• 1 onion:
• A tablespoon of flour;
• Salt, black pepper, cilantro to taste;
• 1 tablespoon lemon juice or vinegar.

Recipe:

1. Chicken with finely chopped onion is fried in oil;
2. Water is added to the required amount broth;
3. After the chicken is cooked and the broth is ready, you need to get it;
4. Salt and flour are added to the remaining broth, as well as a whole bunch of cilantro (for an amateur, so not necessary);
5. Mix eggs with vinegar. If your hands are not shaking too much, it is advisable to separate the yolks and mix only them.
6. The broth is slowly poured into the mixed yolks, and then the chicken is added.

Ready! You can save yourself from a hangover and return to a fulfilling life.

There are many folk methods treatments that should help cure a hangover. Many of these will help you replenish your vitamin and fluid deficiencies and recover.

There are many recipes for dealing with a hangover. The most favorite ways to get rid of a hangover are to drink cucumber or cabbage pickle... But these methods are not suitable for everyone. If you have problems with the gastrointestinal tract, then you should not aggravate them. Better to use dietary cuisine on the website www.dietcooking.ru to avoid health problems.

You can also cook quickly. But after the stormy holidays, you always want soup.

Our ancestors had a good habit of cooking hangover meals after the holidays, which were rich, fatty and sour, to give the body energy. And saturate it. Many of these hangover foods are known to us, but not everyone knows their benefits for a hangover.

We often cook, cabbage, or but do not know about their benefits during a hangover. These dishes take a long time to prepare, but I want to get help as soon as possible.

Therefore, I suggest making a hangover soup based on sauerkraut... It prepares very quickly and has a delicate and invigorating taste.

To make 1 liter of hangover soup, we need

1 onion

1 mug

2- 4 slices bacon or ham or sausage

1 tablespoon tomato paste

3 tablespoons sauerkraut

Salt to taste, vegetable oil

Making hangover soup

A saucepan with a thick bottom, if not, heat the pan, pour a little vegetable oil, add and fry the diced carrots.

When the carrots change color, add the diced onions and sauté until the onions are translucent.

Add the diced sausage, reduce heat and continue to fry until the vegetables are almost done.

Then add a little water, and when it boils add tomato paste.
Reduce heat and simmer for 5 minutes. During this time, cook sauerkraut... It can be further crushed.

Add the cabbage to the soup and cook until the cabbage is soft, about 15 to 20 minutes.
Salt if necessary. If the soup is not sour, you can add a little brine to taste.

Hangover soup cooks very quickly. It took me 40 minutes to prepare it, and pickle, for example, is cooked for 2, 5 hours or more.

Serve the hangover soup with a nice spoonful of sour cream. Bon Appetit and a slight hangover.

If it was good in the evening, the next morning it might be bad - the saying is familiar to everyone who at least once went over too much for festive table or at regular get-togethers. Intoxication of the body will make itself felt in full: headache, nausea, vomiting and pressure surges are unpleasant symptoms and you want to get rid of them as soon as possible. An excellent anti-hangover soup, which Ilya Lazerson recommends, will help. This famous chef, whose advice is used by both experienced housewives and novice cooks.

Why soup?

To begin with, a hangover is a dehydration of the body and that's why you so want some water. Soup meets this desire, performing a lot of other necessary functions:

1. The body will be saturated with the missing calories, nutrients;
2. Salt and fluid balance is restored;
3. The liver and kidneys are put into operation, while the rich hot soup does not burden the functioning process, but makes it easier;
4. A properly prepared hangover soup makes the blood flow work, the hot liquid invigorates all vital systems, literally "shaking" them and facilitates the work of the heart.

Important! Soup is the food that is best absorbed by the body. Therefore, two goals are "killed" at once: to saturate and restore normal vital activity, without burdening the stomach. Despite the fact that other fatty foods also solve the problem with satiety, only the first course will eliminate the feeling of thirst.

Soup from Ilya Lazerson, ingredients and recipe

• 100 gr. beef and lamb brisket;
• 150 g fatty pork;
• 1 celery root;
• 1 larger carrot;
• 1 head of onion;
• 5 carnation inflorescences;
• 0.5 tbsp. pearl barley washed;
• 2 pickled cucumbers;
• some chili pepper (to taste);
• 50 gr. butter;
• 1.5-2 l. water;
• 100 g sausages and ham;
• 1 handful of sauerkraut squeezed.

To taste, add salt, sugar, lemon wedges, sour cream, olives, olives, capers, lavrushka and black peppercorns. Making soup from Lazerson is easy:

1. Put a large pot heat with water, put the brisket and pork in the water;
2. In a frying pan without oil, fry pieces of peeled celery, carrots;
3. Peel the onion and stick it into the head of the clove;
4. Separately boil pearl barley, pouring water 1: 2;
5. Heat oil in a saucepan, add pickles, chopped into cubes, warm up a little and pour in 0.3 liters. water;
6. Chop half an onion, chop the sauerkraut, place in a saucepan (empty) and pour 0.5 l. water, warm up;
7. Remove vegetables from the pan, remove the foam from the meat, add to the meat baked vegetables, tomato paste (a spoon is enough), sugar, salt, stir - cook over low heat;
8. Chop the chili with capers, olives, ham and sausages;
9. Do not forget to stir the barley, when ready, throw the cereal on a sieve, rinse;
10. After the meat with vegetables is ready, remove the meat and vegetables from the pan, put pickles, cabbage and peppers in the broth, simmer until soft (about 10 minutes);
11. Add chopped meat, lemon, capers, barley, pepper and other seasonings;
12. Bring to a boil, season the food with sausages and ham, let it boil again, turn it off and leave for 15 minutes.

Now it remains only to generously season the soup with sour cream and put a slice of lemon in a plate.

The brew that Ilya Lazerson advises is an excellent dish, but not everyone will be able to cook such a soup. If not the right ingredients, but you don't want to run to the store, ordinary spicy borsch, cabbage soup, pickle, khash will do. The main thing is that the soup is hot, fatty, rich and sour. The acid restores the water balance well, so with a hangover you want some water with lemon or sour mineral water. Rich soups from fish with potatoes, cheese are also ideal, for example, it can be a fish hodgepodge.

There is nothing at all, take note of the recipe from Dr. Komarovsky: in a liter decanter warm water mix 2 tbsp. l. sugar, 1 tsp. salt, 1 tsp. soda. There will be a violent reaction, so the drink should be given time to shed the foam. Drink the remedy for a particularly severe hangover, spicing from time to time with cranberry or lingonberry juice. Drinks are excellent at relieving thirst and all symptoms of acidosis.

Advice! The most best action after everything drunk and eaten - sleep. Thanks to the soup, the body will come normal, relax and drowsiness will appear, do not resist. It is better to sleep all the symptoms than to suffer from migraines.

In Russia, they always got drunk. The most effective is to remove withdrawal symptoms with brine. But in winter better borscht and others like him. At one time, a separate section even appeared in Russian cuisine. special recipes... They called them hangovers, and here you don't understand at all what it is: whether it is a soup, or a liquid pill. The most interesting thing is that there are hangovers in any gastronomic culture. In Russia it was borscht, pickle, cabbage soup and ears, in Ukraine - cabbage and yushki, in Spain - gazpacho, and in Georgia - kharcho. We bring you five international, but proven recipes that "work" better than aspirin and activated carbon.

Kharcho - "hangover" soup from Georgia

"Hangover" imperishable from Tiflis. Someone, but Georgians, know the secrets of anti-hangover recovery better than others. Thick broth, rice, authentic spices, Walnut and real adjika... Each plate of kharcho disperses the blood and on January 1, it will skillfully breathe sober life into your bodies.

Serves 4:

• 550 g lamb ribs;
• 1 cup of a mixture of brown and wild rice;
• 3 heads of shallots;
• 1 head onions;
• 4 cloves of garlic;
• 100 g of walnuts;
• 2 tbsp. l wheat flour top grade;
• spices - 1 tbsp. l: Svan salt, hops-suneli, black ground pepper;
• 3 tbsp. l Georgian adjika;
• a bunch of cilantro - for dressing and serving;
• hot pepper - for serving.

Pour lamb ribs clean water(~ 2 liters), bring to a boil, collecting the foam, then reduce the temperature and cook until tender. Strain the broth, separate the meat from the bones and set aside.

Pour rice into the strained broth, cook, avoiding a violent boil.Finely chop both types of onion, sauté in vegetable oil and mix with flour. Season Kharcho with prepared onions.Roast the walnuts in the oven, cool and chop finely with a knife.

Sort fresh cilantro, cut off the leaves, chop the garlic. Put the spices in a mortar, season with hops-suneli, Svan salt, chopped nuts, pour a couple of tablespoons of broth from a saucepan and grind everything into a coarse gruel.Return the chopped lamb to the pan, add the spicy dressing to the kharcho and Georgian adjika, stir, heat to a boil, remove from the stove, cover the pan with a lid and let stand for 5–7 minutes.

Pour ready-made kharcho into plates, garnish with slices hot pepper and fresh herbs. Serve immediately.

Kapustnyak - Ukrainian hangover

Kapustnyak is a brother of Russian cabbage soup, but even more plump and anti-puffy. My grandmother, originally from the Zhytomyr region, cooked this soup exactly after the New Year, and it was the traditional Christmas first. The aroma of bacon, crushed with onions, it seems to me, even sobered children. Jokes aside, cabbage is a credit hangover.

For 6 servings:

• 400 g pork loin on the bone;
• 300 g sauerkraut;
• 3-4 potatoes;
• 50 g millet;
• 2 small onions;
• 1 small carrot;
• 40 g parsnips;
• 2 tbsp. l sugar;
• black pepper, ground paprika and salt to taste;
• 30 g bacon;
• vegetable oil - for frying;
• fresh parsley - for serving.

Squeeze sauerkraut, put in a separate saucepan, add vegetable oil and simmer until half cooked.Pour pork cold water and cook until tender. Strain the broth, divide the meat into portions, set aside.

Add potato sticks and washed millet to the broth.Chop one onion, parsnips and carrots, sauté in vegetable oil until soft.Chop the bacon and the remaining onion and grind in a mortar.

Add prepared cabbage, browned vegetables and onion dressing to potatoes and millet, season with sugar and spices.Pour the cabbage into plates, put a piece of pork in each, serve with a sprig of fresh parsley.

Gazpacho - sobering ice and fire

This overseas soup has everything you need to get a good drink and improve your health. Energizing chili, sobering cucumber and tomato juice, healing cod liver ... For winter, maybe too fresh, but "gourmet" attractive.

Serves 4:

• 1.2 liters of homemade tomato juice;
• 1 can of cod liver
• 1 cucumber;
• 1 bell pepper;
• 4 stalks of celery;
• 1 tbsp. l ground pepper Chile;
• 25 ml red wine vinegar
• salt, black pepper - to taste;
• chervil and olive oil with garlic - for serving.

Salt tomato juice, season with black pepper, ground chili and wine vinegar, set aside for a while - let it brew.Remove the cod liver from the oil, mash with a fork.

Chop bell pepper, cucumber and celery into small cubes, do not mix, lightly salt and pepper.Pour gazpacho into portions, put vegetables and cod liver in tomato juice, drizzle olive oil garlic, garnish with chervil and serve immediately.

Rassolnik - anti-hangover secrets from Leningrad

The famous dish of the restaurants of the Soviet St. Petersburg. The "hangover" and healing role in this first, along with the sobering cucumber pickle there is also army shrapnel. Barley is just that "coal" that works like a "vacuum cleaner" and removes drunken toxins from us.

For 6 servings:

• 500 g of veal on the bone;
• 100 g of Barley pearl barley;
• 2-3 potatoes;
• 1 carrot;
• a small piece of celery;
• 1 head of onion;
• 2 pickles;
• 2 pickled tomatoes:
• 30 g tomato paste;
• vegetable oil - for frying;
• 2 tbsp. l sugar;
• salt and black pepper to taste;
• sour cream and parsley - for serving.

Pour boiling water over Barley's pearl barley and leave for 30-40 minutes, then rinse the groats.Pour the veal with cold water, boil until tender, separate the meat from the bones, strain the broth.

Chicken broth with ginger and green onions

"Hangover" secrets from sunny Birobidzhan. My mother-in-law always said that chicken broth is for "warming the soul", and her aunt Dora from Odessa called such a saucepan Jewish penicillin. He heals always and everywhere without fail!

Serves 4:

• 2 legs from homemade chicken;
• a small piece of ginger;
• 2-3 stems green onions;
• salt to taste;
• 4 quail eggs;
• croutons, watercress and chives - for serving.

Legs (preferably from homemade chicken) pour (strictly!) hot water, bring to a boil, remove the "dirty" fat with a slotted spoon and reduce heat.Add a piece of peeled ginger and green onion stalks to the broth, cook the broth for about 50–55 minutes. Ready broth strain.

Pour quail eggs with hot water, bring to a boil and after two minutes "shock" cool under a stream ice water, peel and cut into halves.Garnish the finished chicken broth with chopped chives, watercress, quail eggs and croutons.