Hangover Soup

8 servings

110 minutes

Hangover soup is an important cultural genre, and knowing how to make it is a useful skill. The Chilean version is more of a very rich beef stew with a very rich broth, potatoes and a poached egg. Breakfast, lunch and dinner in one bowl . This soup is also a sure sign of Monday in small Chilean towns and, among other things, helps get rid of the remains of a Sunday barbecue.

Energy value per serving

• Calories: 442.2
• Proteins: 30.8g
• Fats: 29.2g
• Carbohydrates: 14.6g

Ingredients

• Fresh cilantro (coriander): 3 g
• Beef flank: 900 g
• Chicken egg: 7 pc
• Carrot: 2 pc
• Yellow onion: 2 head
• Potato: 2 pc
• Green beans: 100 g
• Green peas: 150 g
• Garlic: 4 clove
• Vegetable oil: 2 tbsp
• White wine vinegar: 2 tbsp
• Celery leaves: 3 g
• Parsley: 3 g
• Ground cumin (zira): 0.5 tsp
• Dried oregano: 1 tsp
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Cut the meat across the grain into 5 cm wide pieces, season with salt and pepper. Fry half in a cast iron skillet over medium-high heat in vegetable oil for 3 minutes on each side, then remove the cooked meat and fry the raw meat in the same pan.

   Required ingredients:

   • Beef flank: 900 g
   • Salt:  to taste
   • Freshly ground black pepper:  to taste
   • Vegetable oil: 2 tablespoons

2. Drain the oil from the pan — the fat film left on the bottom and walls is enough, and to the meat in the pan add finely chopped garlic, ground cumin, oregano; fry on low heat for 2 minutes until a strong spicy aroma develops, constantly stirring the meat with garlic.

   Required ingredients:

   • Garlic: 4 cloves
   • Ground cumin (zira): 0.5 teaspoon
   • Dried oregano: 1 teaspoon

3. Add the carrot (chop it finely), after 5 minutes add the onion slices and cook for another 10 minutes, stirring. Then pour 1.5 liters of water into the pan and leave it on the heat for another hour.

   Required ingredients:

   • Carrot: 2 pieces
   • Yellow onion: 2 heads
   • Vegetable oil: 2 tablespoons

4. Add large chunks of potatoes to the prepared soup and boil for 15-20 minutes. Then add beans and peas and cook for another 5 minutes. Season with salt and pepper.

   Required ingredients:

   • Potato: 2 pieces
   • Green beans: 100 g
   • Green peas: 150 g
   • Salt:  to taste
   • Freshly ground black pepper:  to taste

5. Eggs need to be poached — they can be added directly to the stew, but it's much easier to do it in a separate dish, and they will definitely look neater. Heat a liter of water with vinegar in a saucepan, create a vortex, and drop the eggs one by one, cooking them for about 3 minutes until the white sets.

   Required ingredients:

   • Chicken egg: 7 pieces
   • White wine vinegar: 2 tablespoons

6. Top each serving of soup with a poached egg, sprinkle with herbs, and serve immediately.

   Required ingredients:

   • Fresh cilantro (coriander): 3 g
   • Celery leaves: 3 g
   • Parsley: 3 g