Dad's hangover soup

Dad's hangover soup

This tried-and-tested soup is guaranteed to give you a boost after a night out

Prep: 35 mins
Cook: 20 mins
Total: 55 mins
Serves: 4

"While selling my pickles at the wonderful Brockley Market in southeast London on Saturday mornings, I was often asked for a shot of pickle brine by a small group of discerning customers, all of Eastern European heritage," says Nick Vadasz, author of The Pickle Jar.

"I mentioned this and the fact that, according to them, it was a renowned cure for even the most severe hangovers, to my dad, and he confirmed that it was a common cure for alcohol over-indulgence in Hungary. He also told me about hangover or pickle soup, which apparently had the same therapeutic effect – the magical forces of fermented cabbage!

"It may indeed be beneficial in that way, but it’s also an all-round, feel-good, nourishing soup. For a vegan version, omit the sausage and add a touch more paprika or a tiny pinch of smoked paprika, and instead of adding the soured cream and flour, use a stick blender to blend the soup a little to thicken it slightly."

Recipe and featured image from The Pickle Jar by Nick Vadasz (£20, Hachette UK).

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion diced
  • 1 small carrot diced
  • ½ celery stick diced
  • 1 bay leaf
  • 100g gyulai sausage (Hungarian smoked pork sausage) or chorizo sausage, quartered lengthways, then sliced
  • ½ tbsp paprika
  • 400g Vadasz Garlic & Dill Sauerkraut or homemade sauerkraut with garlic & dill
  • 1 litre water
  • 2 tbsp soured cream plus extra to garnish
  • 1 tbsp plain flour
  • 1 pinch of sugar
  • salt and pepper
  • 1 handful of fresh dill chopped, to garnish
  • fresh bread to serve

Method

  • Step 1

    Heat the vegetable oil in a large saucepan over a medium heat, add the onion, carrot and celery and sweat for about 3 minutes, until softened.

     

  • Step 2

    Throw in the bay leaf, the sausage and paprika and stir well for a minute or so.

     

  • Step 3

    Add the sauerkraut, pour in the measured water and stir well, then bring to a simmer and simmer for 10 minutes or so.

     

  • Step 4

    While the soup is simmering, mix the soured cream and flour together in the empty sauerkraut pot or a small bowl.

     

  • Step 5

    Add the soured cream mixture to the pan and stir briskly until it’s completely combined. Continue to stir gently as the soup returns to a simmer, and simmer for another 5 minutes to cook out the flour properly.

     

  • Step 6

    Taste the soup for seasoning, adding more salt if needed, along with the touch of sugar just to balance out the flavour.

     

  • Step 7

    Ladle the soup into large bowls and garnish with an extra dollop of soured cream and the chopped dill. Serve with good fresh bread.

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