Rusty's Hangover Soup

J

Josh Feltman

Joined
Feb 12, 2001
Messages
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I tried Rusty's Hangover Soup recipe this weekend, and it turned out great. It was cold and rainy here this weekend, and the soup really hit the spot. If you haven't tried it, it's definitely worth making. It's flavorful, but not overpowering. Here's the recipe so you don't have to go digging through the archives:
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HANGOVER SOUP ( aka sauerkraut soup )

Don't let the name put you off. Hungarians came up with this to eat before going home after a night out drinking. And after waking up the next morning.It may sound like it shouldn't, but everything melds together, tasting good even to a queasy stomach and settles it down. It's good for the morning after the night before, for breakfast on a freezing morning, or lunch or dinner.

3 cups sauerkraut, drained, juice reserved.
1 pound bacon, strips sliced every 1".
1 & 1/2 pounds kolbase/kielbasa sliced.
2 large onions, diced about size of sausage.
1 pint sour cream.
1 heaping Tablespoon hot paprika, or 3 or 4 Tablespoons of noble rose paprika to taste.
Reserved sauerkraut juice and water to make 10 cups.

optional:
Liquid Smoke seasoning, to taste.
Salt, if desired.
Garlic couldn't hurt.

In large ( 6 quart ) size pot or stockpot,

Brown and separate bacon slices til done, remove bacon and drain.

Reserve and return to pot 3 Tablespoons bacon grease. Add onions and cook til translucent.

Add sauerkraut and liquid. Cook at simmer for 30 minutes, then add sausage (edit correction) AND BACON, cook five minutes.

Put sour cream in a large mixing bowl, stir in paprika and flour til blended. Reduce heat, and then slowly stir one to two cups of soup into the sour cream mixture. Making sure the soup does not boil, return the sour cream and soup mixture into the soup and continue to heat gently until soup has thickened ( about 5+ minutes ). Adjust seasoning - add 1/4 teaspoon or more of liquid smoke, and/or salt, pepper.

If cooled overnight and then reheated, sauerkraut flavor will become stronger. Allowing the soup to boil at any time after sour cream is added will cause soup to curdle.

Variations may include deleting bacon, substituting other types of sausage, etc.

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Thanks for sharing such a great recipe, Rusty. Do you have any other Hungarian recipes?
--Josh
 
I expect a guy with a handle, "donuts rule' to be easily affected by literature like that recipe.


One of my favorite handles, btw. The donut can be a noble and brilliant treat.

I've never quite gotten over those bumper stickers people would tag cop cars with..."follow me to Winchell's donuts"

didn't the authorities come up with a new violation to fit that crime?

munk
 
Blending an eggwhite with the sour cream before addition to the soup will probably make it more curdle-resistant. Not curdle-proof, but there'll be time to catch it before it curdles.

It works with very well with yogurt, and I'm talking about the real stuff made from whole milk that tastes sour, not that froo-froo stuff made from nonfat milk and God-knows-what-else.

Why this works since eggwhites set up on their own at such temperatures I don't know.
 
Originally posted by munk
I expect a guy with a handle, "donuts rule' to be easily affected by literature like that recipe.


One of my favorite handles, btw. The donut can be a noble and brilliant treat.

I've never quite gotten over those bumper stickers people would tag cop cars with..."follow me to Winchell's donuts"
Click to expand...

Let this be a lesson to you, kids:

Never use the first thing that pops in your mind when you're both eating and trying to think of a username.:footinmou ;)
 
best wy to get over a hangover is to eat a fatty food take a multi-vitamin drink a huge glass of OJ and plenty of water

basically you startve your body of vitamin Bs and electrolytes... so the multivitamin helps with that.. and the fatty food helps you absorb the multivitamin better... the OJ is just more vitamin shock to your system...

and of course water... to replace the hydride atoms that you pissed out. *hence feeling De-hydrated.

Regards
stef ;)
 
Firkin-- I didn't have any problems with the sour cream curdling, but I kept a pretty close eye on it. You don't have to cook the soup very long after you add the sour cream to get it to thicken. Yogurt would be a good substitute though. I had thought about doing a lower calorie version of this soup-- omitting the bacon, or at least reducing the amount, using turkey kielbasa, etc. Yogurt would probably work better than lo fat sour cream or IMO.
--Josh
 
Let this be a lesson to you, kids:
Never use the first thing that pops in your mind when you're both eating and trying to think of a username.
Click to expand...

"Is there nothing doughnuts can't do?"
-- Homer Simpson
:D
 
I'd be willing to add donuts to my Holy Grail:

1. The Great Burger. Easily claimed, rarely done. Two categories, the best 3 dollar and under burger, the best 5 - 6 dollar burger

2. The best icecream. Idaho Falls Id. has Reed's dairy. Not even Haagen das is as good. Swans isn't even in the top rung, neither is Ben and Jerries, or Dyers or Bryers. Ben and Jerries almost should be in a different category- for those who like a little ice cream with their candy. BlueBird is pretty good.

3. The best peanut butter; used to be Hollywood. I haven't seen Hollywood in some time. I think it's gone. The only thing close I've found is Trader Joes. Yep. 2 bucks a jar! You can throw out Skip, and no, Adams or Laura Scudders are only make do. For peanut butter remember metropolitan areas often have some local factory grinding its own and selling in Farmers Markets type places. They are all good and usually cheap. The fancy health food stuff is OK but not worth the price. When you make the big time in Peanut butter you know longer need salt.

4. The best donut? I just don't know- over my head. Plain cake is an art form.


munk
 
Josh,

Haven't tried this particular recipe, but I have used yogurt in a lot of dishes that had some acid and the eggwhite definately helps. Usually the curdling problems are worse for me when reheating leftovers. I've got some great pimenton (paprika equivalent, from Spain I think) made from smoke-dried peppers that's calling me to put it in this recipe. If you can get yogurt at a Middle Eastern store it should work pretty good, as it's fairly sour--might want to leave in a little of the sour cream though. Shelling out for spendy sausages can reduce fat too. I like the Cajun style andoui or Spanish/Portugese chourizo or longanzia that have big chinks of meat in them. You can cook a some of the fat out by frying or steaming them first to reduce the fat more if you want.

Best donuts-- They called them buttermilk cruellers...hard to find. Very thin sugar glaze and heavy texture. Shaped in bars or figure-8.
Haven't seen them in a few years. Not those air-pocket things with all the ridges that sometimes get the name.
 
Most standard German fare is engineered to go well with lots of beer, and still it keeps you in the clear. Kraut, Spaetzle, Brats, Schnitzel, and so on.

Hungry now.

Here's a quick and easy hungarian goulash dish:

Mix equal pounds of onions and beef in a large pot. Let it simmer and cook down, and add lots of Red Hot Hungarian Paprika. Add anything else you might like. Eat it with bread.

Keith
 
All I can say is I made some for an office potluck once.

The next potluck I was told "We're having a potluck Thursday. You're bringing that soup."

I always brought it to work the morning of the potluck. It never lasted till the noon potluck. It was usually gone by 10 AM. It was more popular than the coffee pot.
 
Incidentally, it was while working in that office I got into knives.

I was being a good little social worker and concealing my atavistic tendencies and unmentioned armory from my coworkers ( all ten of 'em female ) when my boss called me in and asked if I had a knife on me. Told her no, but I had one in the car, ( I didn't tell her it fit on my XXXX ) and she turned to another coworker and asked " What good is a man without a knife? "

I walked back into my office with a smile on my face. And a plan to hand her a baby Fairbairn or the like the next time she asked for a knife. She'd opened the door, and I fully planned to walk right thru it.
 
Absolutely none. Why else do our respective female counterparts keep us around? Whenever i've tried to espouse the uses of knives to my wife, and ask her whay she doesn't carry one, she says "Because I have you." Kinda relegates me to being a human multi-tool, but she likes a few my tools;).

Keith
 
Well I made a variant of this last night (I rarely follow recipes exactly--try to use what I've got around) and it was very tasty, so I'm sure the original is too. Now I'm eating it for lunch.

I'd just gotten a bunch of veggies in, so I basically subsituted about half the kraut with chopped cabbage, carrots and fennel. More cabbage than the others. Started cooking the veggies a bit before the onions, but other wise pretty much the same program. Except I add the paprika just before the liquid in the soup, so it gets little roasted in the pot and releases flavor. And I also added some pepper paste from Turkey. And a couple of other kinds of ground peppers I have. And a bunch of chopped garlic chives from the garden. Used the egg white trick too.

Anyway, very tasty, thanks for the idea Rusty.
 
quote:
Originally posted by a_punker

whats kolbase/kielbasa, by the way?

-I'm pretty sure it's the same thing as Polish sausage.
--Josh

Well, depending on where one lives and what kind of establishment one's in that could mean anything from a very slightly seasoned hot-dog (ballpark or US airport), the sausages that bear that label in the US, or perhaps a different kind of sausage that is traditional in Poland.;)

Where I've lived in the US, this typically means a suasage made from pork and beef (sometimes veal is added), which is lightly seasoned, stuffed into about 1 1/2 inch casings and hot-smoked so that it cooks at the same time. It's kept refrigerated. It is typically made into large curved links of about a pound, or sections of around that size are cut off longer link. Like most other modern renditions of sausage the quality can vary widely, smoke flavoring can replace smoking, etc.

Actually, here's a defintion from the web:

Kielbasa (also called kielbasy or kolbasy) is the Polish word for sausage. In Poland, more than 70 kinds of kielbasa are available; in America, the term refers to a highly seasoned, garlic-flavored smoked sausage -- usually made from pork, though sometimes from beef, a beef-pork mixture, or a lower-fat turkey blend. Look for the links --they'll most likely be about two inches in diameter -- in the packaged meat section of your grocery store. Most kielbasa that's not bought at a specialty butcher comes precooked and ready to eat, but it will taste better if you heat it before serving.

:D Well, looks like "polish sausage" is the correct, though too general to be of use, answer!

Wonder what the Poles call this kind of sausage?
 
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