Was it good yesterday and bad today? If you are reading these lines, then you have experienced it - the most terrible night of the year, from December 31st to January 1st.
It is believed that if you drink a little, you will not have a hangover. The second option I've heard is that only alcoholics have a hangover. Third - you need to drink exclusively expensive drinks, and then the hangover will not come.
In fact, it all depends on the individual characteristics of the body and there are people that, having taken a couple of sips at midnight bruta, bend in the morning, and there are those who, having persuaded a bottle of vodka, polished with cognac and whiskey, feel fine.
So, for those who are bent - today's recipe for "anti-hangover".
Pickle or hodgepodge (optionally - pickle) is a classic of the genre. Aspirin, orange juice, alkaselzer and succinic acid also help well. That is, everything is sour, with a high content of vitamin C.
However, sour is just contraindicated for many. The body is already breathing hard, it is poisoned with alcohol and requires affection.
Therefore, it is better to bungle a seemingly banal soup. It has a very interesting name - buhler. No, no, the name does not come from the word "plump", to be honest - I do not know at all where it comes from. Probably because the soup itself is Buryat, and I don't know the Buryat language.
For this soup we need a saucepan, or better a cauldron or cauldron.
The original recipe contains young lamb, meat on bones. If there is no mutton (well, what can you do), we will make a buhler in a modern way, on beef. Only do not take pork - it is too fatty, and tasteless.
We send the meat to the pan, cut it into pieces, fill it with water. It is difficult to name the proportions here, just remember: it will take an hour and a half to cook it and not under the lid. When the cooking is over, the meat should be covered with broth, and at least a quarter or even closer to half should evaporate during the cooking time, depending on what kind of heat you keep. So if, according to calculations, you need about a liter of liquid for a finished dish, then pour one and a half. If two liters of ready-made broth - then, again, another 500 milliliters plus.
Poured water over the meat? Salt, set to cook. As soon as it boils, carefully remove the foam and excess fat, leave it to simmer for at least an hour over low heat without a lid.
I will not tell you the exact cooking time - for one reason, your meat should be boiled. Here's how it boiled down, then take a couple of onions and cut into half rings. Throw in broth, add black pepper to taste, and if you like it, then bay leaf. Cover with a lid. Turn off the heating, and then it would be nice to put the soup in an oven preheated to 180-200 degrees.
I strongly advise you to pull out the bay leaf before this, otherwise the taste will become rough, with a pronounced bitterness.
Well, in the meantime, the broth is heating up (not the broth, but the same buhler), we will prepare for it a completely non-classic addition (it is not in Buryat cuisine) - it is this addition that will give the soup powerful anti-hangover properties.
Finely chop a bunch of parsley, sprinkle a couple of chicken eggs or a dozen quail eggs. We take out the base - buchler from the oven, and, stirring constantly, pour the eggs into it, like in curly soup. And then - add parsley and... bon appetit!
The broth will not irritate the stomach lining, eggs, oddly enough, help the body fight hangovers, and parsley contains a lot of vitamin C.