Soup recipes that save you from a severe hangover. Making hangover soup

One of the problems a person has with a hangover is weakness. In the fight against the disease, the body loses strength and energy that needs to be replenished. Food is an effective way to restore strength. Together with it, the body receives the substances necessary for human life. Various soups help him recover very quickly .

Which soup is better?

What a hangover is is well known to residents of every country in the world. IN national cuisines different nations You can find your own recipes for anti-hangover dishes. In Mexico, in such cases, they prepare “Menduno”, in Greece “Patsu”, in Georgia, Armenia and Azerbaijan “Khash”.

There is no consensus on what soup should be like to improve your health after a hangover.

Fatty foods can alleviate a person’s condition, rich soups on bone and meat broths and light soup with vegetables. Each of these dishes has its own advantages and disadvantages. Rich broths provide energy to the human body, but can put a serious strain on the pancreas. Lungs vegetable soups enrich the body with vitamins and minerals. First meals cooked with rice or oatmeal help flush out toxins.

Together with soup, a person receives not only the substances and microelements necessary for the body, but also liquid that helps fight dehydration.

Each person chooses what soup to prepare for themselves when they have a hangover. The main thing is that it does not contain a lot of spices. It is enough to add bay leaf or cumin to the dish for flavor. Spices such as red and black pepper and curry help to invigorate, but they can irritate the walls of the stomach.

Russian recipe

Traditionally in Rus' they had a hangover sour cabbage soup, okroshka with kefir or kvass. Rassolnik, solyanka and chicken broth are very popular in such cases. There are other recipes for healthy dishes, the birth of which is associated with the present time. The “Hangover” soup deserves attention from this category of dishes. It is prepared from:

1 large onion;
basil, marjoram, allspice black pepper on the tip of a knife;
400 ml saturated chicken broth;
bag of frozen mixed vegetables.

To prepare the broth, take chicken breast, which is cut into small pieces and included in the soup. All ingredients are added to the broth, boiled in it until boiling, after which 150 grams are added to them canned tomatoes and noodles. All this is boiled for another 8-10 minutes.

Translated into Russian, the name of this dish means “Korean hangover soup.”
His recipe includes a large number of ingredients. Some of them in Russia can only be bought in specialized stores. Haejangguk is prepared using meat and vegetables. To prepare it, take 200 grams of beef, from which the broth is cooked.

After the meat is ready, cut it into small strips and place it on the bottom of an empty pan moistened with sesame oil. Add 2 chopped cloves of garlic, 200 grams of washed, dried and cut into strips kimchi and 1 tablespoon of soy sauce. All this is sauteed, after which it is poured with 3 cups of broth and brought to a boil.

Add 200 grams of chopped fresh cabbage, 1 cup of bean sprouts, 2 teaspoons to the boiling mixture. ground pepper Chile. All this is cooked for 15 minutes. IN ready dish add 100 grams of green onions and boil the haejangguk for another 1 minute. Before serving, the soup is garnished with sesame seeds.

Armenian khash

Very often you can hear how this traditional dish for the Caucasian peoples is called the food of the poor. Mentions of it can be found in ancient historical sources. The first mention of khash dates back to the 12th century. In those days, sacrifices to the gods were practiced. Khash was presented to those of them who patronized cattle.

Classic khash is made from beef legs. The ingredients additionally include tripe, garlic and herbs. The dish has an excellent healing effect and can be included in the diet not only for a hangover.

Khash contains a large amount of calcium and chondrotin necessary to restore strength to a person. This was the reason why many doctors recommended to their patients in Soviet times to eat it for bone fractures and sprains.

During a feast, khash can only be served with vodka. It does not combine with other drinks.

To prepare khash take:

beef leg;
beef tripe in the amount of 0.5 kg;
150 grams each of parsley, basil and cilantro;
2-3 heads of garlic;
salt, pepper, bay leaf to taste.

Cleaned and cut into pieces, beef legs are poured with water. They are left in this state for a day. During this period, it is necessary to change the water every 2-3 hours. After this, they are washed, placed in a large saucepan, poured cold water and put it on fire.

The water level in the pan should be 20 cm higher than the legs placed in it.

You need to cook the khash over low heat for 8-10 hours, until the meat begins to flake off the bones. Periodically, it is necessary to remove the foam from the broth. Salt and spices are not added to it during cooking. Cleaned and washed tripe is boiled in a separate pan in several waters. This is done in order to get rid of the specific odor characteristic of this product.

The finished tripe is cut into small pieces and 30 minutes before the beef legs are ready, added to the pan with them. At this time, bay leaves, peppercorns and salt are added there. After the khash is ready, the meat is separated from the bones, cut into pieces and returned to the broth. When serving khash, add garlic and herbs to the bowl.

What to remember?

No matter how healthy and tasty the soup is, you can eat it only after cleansing the stomach and intestines. It is better to eat dishes that are heavy for the stomach during the day, and light ones at night. After eating them, it is useful to drink mineral water or green tea.

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The perfect hangover soup:

In Rus' people always get hangovers. The most effective thing is to relieve withdrawal symptoms with brine. But in winter it’s better to have borscht and others like it. At one time, a separate section even appeared in Russian cuisine special recipes. They called them hangovers, and you couldn’t tell what it was: a soup or a liquid pill. The most interesting thing is that hangovers exist in any gastronomic culture. In Rus' it was borscht, rassolniki, cabbage soup and ears, in Ukraine - kapustnyaki and yushki, in Spain - gazpacho, and in Georgia - kharcho. We offer you five international, but proven recipes that “work” better than aspirin and activated charcoal.

Kharcho - “hangover” soup from Georgia

"Hungover" imperishable woman from Tiflis. Some people, Georgians know the secrets of anti-hangover recuperation better than others. Thick broth, rice, authentic spices, Walnut and real adjika... Each plate of kharcho accelerates the blood and on January 1 it will skillfully breathe sober life into your bodies.

For 4 servings:

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

Pour clean water (~2 liters) over the lamb ribs, 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 and cook, avoiding boiling.Finely chop both types of onions and sauté in vegetable oil and mix with flour. Season the kharcho with prepared onions.Heat the walnuts in the oven, cool and chop finely with a knife.

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

Pour the finished kharcho into plates, garnish with slices of hot pepper and fresh herbs. Serve immediately.

Kapustnyak - Ukrainian hangover

Kapustnyak is the brother of Russian cabbage soup, but even more gluttonous and anti-sickness. My grandmother, originally from the Zhytomyr region, prepared this soup exactly after the New Year, and it was the traditional first Christmas meal. The aroma of bacon pounded with onions, it seems to me, sobered even the children. Jokes aside, cabbage is a real 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 out the sauerkraut, place in a separate pan, add vegetable oil and simmer until half cooked.Pour cold water over the pork and cook until done. Strain the broth, divide the meat into portions and set aside.

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

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

Gazpacho - sobering ice and fire

This overseas soup has everything you need to get a decent hangover and improve your health. Stimulating chili, sobering cucumber and tomato juice, healing cod liver... Perhaps too fresh for winter, but “gourmet” attractive.

For 4 servings:

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 chili pepper;
25 ml red wine vinegar;
salt, black pepper - to taste;
chervil and olive oil with garlic - for serving.

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

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

Rassolnik - anti-hangover secrets from Leningrad

A famous dish from restaurants in Soviet St. Petersburg. "Hangover" and healing role in this first along with a sobering cucumber pickle Army shrapnel also plays. Barley is just that “coal” that works like a “vacuum cleaner” and removes drunken toxins from us.

For 6 servings:

500 g veal on the bone;
100 g Barley pearl barley;
2–3 potatoes;
1 carrot;
a small piece of celery;
1 onion;
2 pickled cucumbers;
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 barley and leave for 30–40 minutes, then rinse the barley.Pour cold water over the veal, boil until tender, separate the meat from the bones, and 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!

For 4 servings:

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

Pour the leg (preferably from domestic chicken) (strictly!) hot water, bring to a boil, remove the “dirty” fat with a slotted spoon and reduce the heat.Add a piece of peeled ginger and green onion stalks to the broth, cook the broth for about 50-55 minutes. Strain the finished broth.

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

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

Why soup?

Let's start with the fact that a hangover is dehydration of the body and that's why you really want some water. The soup meets this desire, performing a lot of other necessary functions:

The body will be saturated with the missing calories and nutrients;
Salt and fluid balance is restored;
The liver and kidneys are put to work, while the rich hot soup does not burden the functioning process, but makes it easier;
Properly prepared hangover soup makes the blood flow work, the hot liquid invigorates all vital systems, literally “shaking” them and eases the work of the heart.

Important! Soup is the food that is best absorbed by the body. Therefore, two goals are “killed” at once: satiation and restoration of normal life activity, without burdening the stomach. Despite the fact that other fatty foods also solve the problem of satiety, only the first dish will eliminate the feeling of thirst

Soup from Ilya Lazerson, ingredients and recipe

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

Salt, sugar, lemon slices, sour cream, olives, black olives, capers, bay leaves and black peppercorns are added to taste. It’s easy to prepare Lazerson’s soup:

Place a large pan of water to heat, place the brisket and pork in the water;
In a frying pan without oil, fry pieces of peeled celery and carrots;
Peel the onion and stick cloves into the head;
Boil separately pearl barley, fill with water 1:2;
Heat the oil in a saucepan, add diced pickles, heat a little and pour in 0.3 liters. water;
Chop half an onion, chop the sauerkraut, place in a pan (empty) and pour in 0.5 liters. water, warm up;
Remove the vegetables from the frying pan, remove the foam from the meat, add baked vegetables to the meat, tomato paste(a spoon is enough), sugar, salt, stir - cook over low heat;
Chop the chili along with capers, olives, ham and sausages;
Don’t forget to stir the pearl barley, when ready, place the barley in a sieve and rinse;
After the meat and vegetables are ready, remove the meat and vegetables from the pan, add pickles, cabbage and peppers to the broth, simmer until soft (about 10 minutes);
Add chopped meat, lemon, capers, pearl barley, pepper and other seasonings;
Bring to a boil, season the dish with sausages and ham, let it boil again, turn off and leave for 15 minutes.

Now all that remains is to generously flavor the soup with sour cream and add a slice of lemon to the plate.

The brew that Ilya Lazerson recommends is an excellent dish, but not everyone will be able to cook such a soup. If you don’t have the necessary ingredients and don’t want to run to the store, regular spicy borscht, cabbage soup, rassolnik, or khash will do. The main thing is that the soup is hot, fatty, rich and sour. Acid restores water balance well, so when you have a hangover you want some water with lemon or a sour mineral water. Rich fish soups with potatoes and cheese are also ideal, for example, it could be fish solyanka.

There is nothing at all, take note of the recipe from Dr. Komarovsky: mix 2 tbsp in a liter carafe of warm water. l. sugar, 1 tsp. salt, 1 tsp. soda. There will be a violent reaction, so the drink must be given time to lose its foam. Drink the remedy if you have a particularly severe hangover, flavoring it with cranberry or lingonberry juice from time to time. Drinks perfectly relieve thirst and all symptoms of acidosis.

Advice! The best thing to do after drinking and eating everything is sleep. Thanks to the soup, the body will return to normal, relax and drowsiness will appear, do not resist. It is better to sleep through all the symptoms than to suffer from a migraine.

For any body with a severe hangover, it will be much more beneficial to receive a hangover soup than another portion of alcohol or liver-damaging pills. Soups for hangovers differ from others in their composition. In each case, the composition is different, but these sets of ingredients help the body recover from a hangover and do not cause disgust after drinking - they are easy and pleasant to eat.

Simplicity of the recipe is the key to success

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

Therefore, in our selection, we tried to select those recipes that have the greatest chance of being prepared from the contents of an average refrigerator. In this case, you won’t even have to go to the store. The recipe will be just as simple.

Easy chicken soup for hangover

Recipe chicken soup using a light broth is as simple as possible, and it is not for nothing that chicken broth is considered an assistant for many diseases. It relieves the feeling of overeating, helps during colds, as well as with a regular hangover. A large amount of liquid in the composition helps the body restore water-alkaline balance.

Compound:

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

Preparation:

The chicken and onions are placed in a pan of water and brought to a boil.
After boiling, you need to kill the fire and skim off any foam that appears.
Add bay leaf, dill and chopped celery, pepper and salt.
All this is cooked for about 1 hour until done.
The eggs are hard-boiled separately and, if desired, added to the broth in any quantity for greater satiety and taste.

Mushroom soup for hangover

Liquid soup with a pleasant light mushroom taste will perfectly help the body and restore strength during a hangover. Moreover, cooking it is not particularly more difficult than chicken.

According to the simplest recipe:

Mushrooms are simply fried together with chopped onions in butter;
When ready, sprinkle the mushrooms and onions with a small amount of flour, mix well and add to the pan;
Separately, 1.5 liters of broth are made from two or three bouillon cubes;
The freshly made broth is added to the fried mushrooms and onions and cooked for 15-20 minutes over medium heat;
Salt, pepper, and 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 many 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 after a hangover, when you need a ready-made soup or a simple recipe.

What other soups are great for curing hangovers?

Rassolniki, cabbage soup, solyanka. Such soups perfectly restore the acid-base balance (just like soups, only stronger), remove toxins from the body, and help restore substances destroyed or removed from the body along with alcohol. It will be simply wonderful if the soup contains pickled cucumbers or sauerkraut, making the soup “sour” For a hangover, this is exactly what you need.
Fish soups, including the ear. To begin with, fish as a product is essentially more tender than meat, but at the same time more satisfying than boiled vegetables in the soup. It will be much easier for the body, weakened after drinking, to digest such food and extract from it the much-needed useful material and elements.
The best option is to prepare 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 eating it, a spoon or two of white wine or a shot of vodka is added to the bowl of soup. This is not the most honest technique in relation to the body, but the anti-hangover effect will be stronger.
Borscht. A huge amount of vegetables and vitamins in them will help you recover faster from a hangover. The problem is, what is best for absorption by the body? lean broth, without meat in the composition. And in few places in our country it is customary to cook Lenten borscht.
Haejangguk is a classic Korean soup. An excellent classic Korean soup with the complex name Haejanguk and an equally complex composition. The soup is quite spicy, but is a great hangover cure. The only thing is that you will have to look for rare ingredients in advance and bother with the preparation. For the soup you will need, for example: kimchi, bean sprouts, sesame oil, sesame seeds, soy sauce... The soup, by the way, is meat (beef), which does not contribute to its rapid absorption by the body. But it helps.
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 distinguished by non-standard recipes, but the composition and recipe of 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:

The chicken along with finely chopped onions is fried in oil;
Add water to the required amount of broth;
After the chicken is cooked and the broth is ready, you need to take it out;
Salt and flour are added to the remaining broth, as well as a whole bunch of cilantro (this is not necessary);
Mix eggs with vinegar. If your hands are not shaking too much, it is advisable to separate the yolks and mix only them.
The broth is slowly poured into the mixed yolks, and then the chicken is added.

Ready! You can escape a hangover and return to a full life.

Text: Karina Sembe

You don't have to have a hangover once in a while: sometimes it is absolutely impossible to get yourself out of bed, but sometimes everything is not so bad, and you even feel like doing something useful to make up for it. In any case, sooner or later you will want to eat. For those who dare to neglect food delivery or going to the nearest cafe for the sake of a home-cooked lunch, we offer five simple recipes delicious and nutritious soups that can give you strength after a fun night (and even morning). If you are never ready to face a hangover at the stove, soberly assess the consequences of the upcoming fun and cook the broth the day before. We recommend preparing two servings of life-giving soup at once - a couple of hours after lunch you will probably want more.

Salmon soup

Salmon is a reliable source of unsaturated fatty acids, protein, potassium and phosphorus, and the light and nutritious fish soup from this fish is guaranteed to resurrect you after a binge. The recipe even contains a little white wine - it is needed here purely for taste, but you can consider yourself to have a symbolic hangover.

Ingredients:

Fresh salmon - 400 g

Black pepper - 3–4 peas

Potatoes - 1 pc.

Onion - 1 pc.

Celery root - ¼ pc.

White carrots - 2 pcs.

Dry white wine - 50 g

Bay leaf - 1 pc.

Parsley - several branches

Dill - several branches

Dried oregano

Preparation:

Make broth from peeled celery root, carrots and onions - simmer the ingredients for about an hour. Add salt to the broth, strain through a colander and return to the heat. Cut the salmon into pieces across the carcass and place in a saucepan, season with bay leaf, oregano and pepper. Add the potatoes cut into small slices and simmer for 20 minutes. Then add chopped herbs, bring to a boil and remove from heat. Pour the wine into the pan, add a couple of peeled lemon slices and let the soup simmer for a few minutes.

French baked tomato soup

Refreshing gazpacho will wait until the hot summer, but while the weather is changeable and at times you want to warm up inside and out, baked tomato soup will come in handy. This rich, sweet and sour soup is great served with grain toast or cheese toast.

Ingredients:

Chicken broth - 100 ml

Tomatoes - 300 g

Garlic - 1 head

Onions - 1 pc.

Green basil - 15 g

Red pepper - on the tip of a knife

Powdered sugar - 30 g

Provencal herbs

Olive oil

Preparation:

Cut the tomatoes in half and place on a baking sheet greased with olive oil. Sprinkle generously with powdered sugar, herbs and ½ clove of garlic. Bake the tomatoes in the oven at 180 degrees for 20 minutes. Fry on olive oil finely chopped onion with herbes de Provence and the remaining garlic, and then blend in a blender with the tomatoes until smooth. Add chicken broth, salt and pepper, strain and bring to a boil over medium heat.

Chicken broth with dumplings

Which of us our grandmothers didn’t tell about how during the Great Patriotic War soldiers were treated with chicken broth? You begin to believe in such legends when this very soup gets you back on your feet after five whiskey sours drunk the day before. For fans of original Russian cuisine - chicken broth with dumplings according to the recipe of Elena Molokhovets. In 1861, when her cookbook was first published, slow food was clearly in high esteem: Molokhovets could take a whole day to prepare some dishes. Our simplified version of chicken broth will take a little over half an hour, which means it’s within the capabilities of each of us.

Ingredients:

For the broth:

Chicken - 500 g, best breast on the bone, ham or thighs

Green onion - 30 g

Parsley - several branches

Bay leaf - 1 pc.

For the dumplings:

Rye flour - 50 g

Chicken eggs - 1 pc.

Ghee - 1 tbsp. l.

Water - ½ cup

Preparation:

Place chicken in a saucepan, add water and bring to a boil over high heat. Skim off the foam, add salt, add a bay leaf and tie into a bunch green onions and parsley; leave some herbs to season the broth when serving. Cook the chicken over low heat for 30 minutes. Strain the broth and return to the heat.

Prepare the dumpling dough. Bring salted water and butter to a boil and add flour, stirring. The mixture must be thoroughly stirred, removed from the heat and allowed to cool, then beat the egg into the mixture. Scoop the dough with a teaspoon and drop the dumplings into the boiling broth. When the dumplings float to the surface, remove the broth from the heat. Serve seasoned with herbs.

Lentil soup with spinach

Lentils, rich in vegetable protein, make the soup nutritious and rich, and spinach adds freshness. If the vegan version seems a little boring, feel free to use chicken or meat broth instead of water or vegetable broth. You can bring the light Mediterranean soup a little closer to the traditional Turkish ezogelin by replacing half the lentils with bulgur, and the basil with dried thyme, mint and hot pepper coarse grind.

Ingredients:

Water or vegetable broth - 1 l

Green lentils - 100 g

Spinach - 50 g

Tomato - 1 pc.

Carrots - ½ pcs.

Onion - 1 pc.

Bay leaf - 1 pc.

Dried basil

Ground black pepper

Olive oil

Butter - 1 tsp.

Preparation:

Bring the water or broth to a boil and simmer the lentils for 15–20 minutes over low heat. Finely chop the onion, grate the carrots on a coarse grater, cut the tomato into cubes. Sauté the onion in olive oil over high heat, add the carrots and tomatoes, season with salt and pepper and simmer for a few minutes. Then add the spinach and after 2 minutes, add the vegetables to the lentils. Add bay leaf, salt, pepper and butter and cook for another 5 minutes.

Thick soup with ribs

Many people recommend hodgepodge as a panacea for a hangover, but the abundance of smoked meats in its composition, and even in combination with sour cream, raises doubts. We offer a more balanced, but no less rich alternative - soup with ribs. It’s good if you can use at least two types of meat: in addition to veal, young lamb and not too fatty pork will do, and let some of this be on the bone.