Rusty's Hangover Soup

Roger Smith

Roger Smith

Joined
Oct 22, 2001
Messages
1,049
Gentlemen,

Been raining here for three days. When the weather turns sour,I have been making Rusty's Hangover Soup to cheer me up. I always prep with a khukuri and say a little prayer for the man who shared this recipe.

Unfortunately,I've lost the recipe.Any of you guys have a copy? I've tried to find it online and searching BF. No dice.

Anyone who hasn't tried it is in for a treat. :D
 
Here you go.

http://www.bladeforums.com/forums/showthread.php?t=125760&highlight=Rusty's+Hangover+Soup
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.
Click to expand...
 
Update:
Just made this wonderful soup. Warm, sour, creamy and yumbly in my tumbly.

Here's to you Rusty!
 
I had forgotten all about this recipe:eek:

It sounds delicious. If i hadn't ingested about 9000 calories this weekend and wasn't sitting on 45lbs of left overs, i would make some.

I'll have to mix some up around new years;)

Thanks so much, Ted:thumbup:
 
I'm confused...



Recipe says to blend paprika, sour cream, AND flour. How much flour? Where am I not seeing flour in the list of ingredients?



Other than that, it sounds delicious!! Just the thing to make my kids go " OOooooooohh no!! Papa's cooking something...."
 
I use 2 TB of flour.
Wondra works good as well, if you have any around. Expensive, but works good.

It's all gone btw. Mrs. Smith decided to make it 3 meals while I was working.

All 3 boys ate it and left me a few drops in a bowl.
 
This sounds delicious to me as is....however, the wife has a problem with the sour cream and paprika mixed together, I would like to have her make this but, i wont unless everyone eats.
Is there any way to substitute for the sour cream? as just removing the paprika isnt enough for her.
 
Last edited:
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.
Click to expand...

In Hungary it’s known as Korhely Leves. I believe the best translation is “dissipated soup.” Not because the soup itself is dissipated, but because it was eaten after a entertaining but enervating night on the town. Or, as Rusty suggests, when enduring the morning-after wine sickness.

This sounds delicious to me as is....however, the wife has a problem with the sour cream and paprika mixed together, she cant stand it. I would like to have her make this but, i wont unless everyone eats.
Is there any way to substitute for the sour cream? as just removing the paprika isnt enough for her.
Click to expand...

That just won’t do. Never visit Hungary. Anyone who dislikes both sour cream and paprika is subject to a drumhead court martial and summary expulsion from the Imperial Budapest Cook’s Guild.
 
Raymond1000 said:
That just won’t do. Never visit Hungary. Anyone who dislikes both sour cream and paprika is subject to a drumhead court martial and summary expulsion from the Imperial Budapest Cook’s Guild.
Click to expand...

I didnt say dislikes now did i, she has a problem with it.
Dont worry... there are lots of places i'd like to visit.... and hungary isnt even on the list.
 
Wow!!!!
And it is Really Edible???
Sorry for the doubting.....but....Wow... ALL of those things together?

I mean. I spent a goodly portion of my Teen Years in other parts of this planet...but This recipe seems to take the cake so far!!\Or maybe I am just getting old.....
Doc

PS: I'll probably wait 'till some More reports come in here as to not only the taste, but also how it sits in da tummy after awhile!!
:)
 
My version of this recipe involves browning the bacon and/or kielbasa and omitting the sauerkraut, sour cream, paprika and the pot. ;)
 
Karda said:
This sounds delicious to me as is....however, the wife has a problem with the sour cream and paprika mixed together, I would like to have her make this but, i wont unless everyone eats.
Is there any way to substitute for the sour cream? as just removing the paprika isnt enough for her.
Click to expand...

If it's a lactose-allergy, I think they make soy sour cream (at least they make soy yoghourt -- which you could probably substitute, or maybe just substitute yoghourt [an unsweetened variety, of course]) {all brackets closed I think ;) }
 
beoram said:
If it's a lactose-allergy, I think they make soy sour cream (at least they make soy yoghourt -- which you could probably substitute, or maybe just substitute yoghourt [an unsweetened variety, of course]) {all brackets closed I think ;) }
Click to expand...
Bleeecckh....
Thanks man, i had'nt thought about going there as then I would'nt eat it. I think i'll try something along the lines of what Machete does with it.
Not quite Rustys original recipe.....but i don't drink anymore so theres no need for those parts....for me anyways.
 
DocH said:
Wow!!!!
And it is Really Edible???
Sorry for the doubting.....but....Wow... ALL of those things together?

PS: I'll probably wait 'till some More reports come in here as to not only the taste, but also how it sits in da tummy after awhile!!
:)
Click to expand...


Doc, you must've missed what Rusty wrote at the top of the recipe that Ted was kind enough to post.
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.
Click to expand...

I'd dearly love to try it but I don't dare as I'd swell up like a poisoned pup from all the salt in the sauerkraut. :grumpy:
I love real Korean Kimchi too but had to give it up for the same reason.:grumpy: Helluvit is I can't just have one bite of it every once in a while either, why?
You oughta see one of my bites when it's somethin I like.:p ;)
 
i'm going to asda(walmart) later today (makes out shopping list) & will pick up some kapusniak zupa* from the polish section. comes pre-made. i add more keilbasa slices as they tend to be a bit parsimonious with the sausage as packed. (also some jars of pork/sauerkraut hunter's stew (bigos), filled cabbages in tomato sauce(golabki) tho i prefer my halupkis cooked in kapusta w/o tomatos, some pork sausage and bean stew, and pork goulasz - mmmm. good, oh - and i need some more keilbasa, i'm down to 2) all go better with a good beer.

i'll probably pick up a cabbage or two and try making my own kapusta (sauerkraut) - would be nice if i can find some juniper berries...

p.s.- yvsa, you can always rinse the sauerkraut to remove the salt, doesn't taste as good tho. you might be able to use zupa gryzbowa, wild mushroom soup with sour cream.

1lb assorted mushrooms (button will do but flat cap varieties are much better)
2 large onions
lemon
vegetable stock cubes
sour cream
croutons
parsley


Slice and fry the mushrooms and onions and place in a dish. Make two and a half pints of vegetable stock (using stock cubes) in a large saucepan remembering to add the juice of half a lemon. As the stock comes to the boil add the fried mushrooms and onions. Bring to the boil.

If not for immediate use the soup can be allowed to cool and can be stored for later use.

When ready to serve bring the soup to the boil and add a third of a pint of sour cream stirring briskly at full heat until the creamed surface of the soup flares upwards.

Serve with croutons and garnished with finely chopped parsley. Serves 6.

probably should not use stock cubes as they are high in salt, make some veggie stock from fresh w/o salt.

p.p.s - for ironhandjohn, you can add some (cooked) pearl barley to the soup to thicken it instead of flour. also better if you can't eat wheat i suspect.

*- pretty much the same recipe as rusty's.

p.p.p.s. - my maternal granny was austro-hungarian, from an area of the empire known as galicia (a corruption of 'gaul' or 'celt'), which is now divided, part polish, part ukranian. i grew up eating austrian german/hungarian/polish/ukranian foods, so i enjoy all 4 styles tho they get mixed up a bit sometimes... some day i'll go to the other 'galicia' in spain to try their foods.)
 
Last edited:
You must log in or register to reply here.
Back
Top