Name: Hangover Soup
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 servings
Cuisine: european
Ingredients: 4 strips bacon, chopped; 1 cup finely chopped pork loin; 1 small onion, finely chopped; 1 1/2 cups crushed tomatoes; 1/2 cup finely chopped mushrooms; 2 tablespoons shredded celery root; 4 stalks celery, chopped; 2 medium carrots, peeled and chopped; Salt and black pepper; 3 cups cubed potatoes; 1/2 cup chopped Polish sausage; 2 tablespoons finely chopped leek; 1 teaspoon allspice; 1 teaspoon bay leaves; 1 teaspoon Hungarian paprika; 1 cup diced pickles; 3 cloves garlic, finely chopped; 1 tablespoon Eastern European seasoning, such as Vegeta, optional; 3 tablespoons chopped fresh dill; 1 cup heavy cream

Directions

Watch how to make this recipe.

Fill a soup pot with 8 cups water and set on medium-high heat.
In a pan, fry the chopped bacon. When it is done, take out and put into the water in the soup pot.
In the drippings of the bacon, fry the pork loin and then the onions. When brown, put them into the soup pot and bring to a boil. Add the crushed tomatoes, mushrooms, celery root, celery, carrots and some salt and cook for 15 minutes.
Next, add the potatoes, sausage, leeks, allspice, bay leaves and Hungarian paprika and cook for another 15 minutes.
Add the pickles, garlic and seasoning if using, and let boil for 10 minutes. Add the dill and heavy cream and season with salt and pepper. Guten Appetit!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Hangover Soup

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