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.
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.
- Beef flank (bavette): 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.
- Garlic: 4 cloves
- Ground cumin: 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.
- 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.
- Potato: 2 pieces
- Green beans (string 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.
- 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.
- Fresh cilantro (coriander): 3 g
- Celery leaves: 3 g
- Parsley: 3 g