Serves 8
65 min
Hangover Soup
Recipe GLPR4f96890e536966
A hearty Eastern European soup loaded with tender pork, smoky bacon, and Polish sausage, simmered with vegetables, potatoes, and aromatic spices. Tangy pickles and fresh dill bring brightness to this comforting, creamy bowl designed to soothe and nourish.
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Ingredients
4 strips bacon, chopped
1 cup finely chopped pork loin
1 small onion, finely chopped
1½ cups crushed tomatoes
½ cup finely chopped mushrooms
2 tablespoons shredded celery root
4 stalks celery, chopped
2 medium carrots, peeled and chopped
3 cups cubed potatoes
½ cup chopped Polish sausage
2 tablespoons finely chopped leek
3 cloves garlic, finely chopped
1 teaspoon allspice
1 teaspoon bay leaves
1 teaspoon Hungarian paprika
1 cup diced pickles
1 tablespoon Eastern European seasoning (such as Vegeta), optional
3 tablespoons chopped fresh dill
1 cup heavy cream
8 cups water
Salt and black pepper to taste
Directions
Pour 8 cups of water into a large soup pot and place it over medium-high heat, allowing the water to reach a simmer.
Meanwhile, in a separate skillet over medium heat, cook the chopped bacon until it is crispy and has rendered its fat, about 5–7 minutes. Using a slotted spoon, transfer the cooked bacon to the simmering pot of water.
In the same skillet with the bacon drippings, add the chopped pork loin and cook, stirring frequently, until it is browned and cooked through (internal temperature of 160°F), approximately 8–10 minutes. Add the finely chopped onion to the skillet and continue cooking until the onion softens and becomes translucent, about 3–4 minutes.
Transfer the browned pork and onion mixture to the pot of water and bacon. Increase the heat to bring the mixture to a rolling boil. Stir in the crushed tomatoes, mushrooms, shredded celery root, chopped celery stalks, and chopped carrots. Season with salt and black pepper. Reduce heat to medium and simmer for 15 minutes, allowing the vegetables to begin to soften.
Add the cubed potatoes, chopped Polish sausage, finely chopped leek, allspice, bay leaves, and Hungarian paprika to the pot. Continue simmering for another 15 minutes until the potatoes are nearly tender.
Stir in the diced pickles, finely chopped garlic, and Eastern European seasoning (if using). Bring the soup to a boil and cook for 10 minutes. Remove from heat and stir in the fresh dill and heavy cream. Taste the soup and adjust the seasoning with additional salt and black pepper as needed. Serve hot.
