Hangover soup could be the help you need

By Cathy Thomas

The Orange County Register

Chef and cookbook author Rozanne Gold says this sauerkraut-spiked soup is a traditional Hungarian hangover cure. It can be prepared in advance and reheated.

Hangover soup

Serve small portions in shot glasses, or if the need is great, ladle into big, deep bowls.

1 pound sauerkraut

31/2 tablespoons packed dark brown sugar

1 can (28 oz) can crushed tomatoes

2 cups water

salt and pepper to taste

To prepare it, put 1 pound sauerkraut with its liquid (found in plastic bags in refrigerated deli) and 3 tablespoons packed dark brown sugar in soup pot or Dutch oven. Bring to a simmer on medium heat; simmer 5 minutes.

Add one (28-ounce) can crushed tomatoes and stir to combine. Puree in batches in food processor or blender, or use an immersion blender.

Return mixture to pot; add 2 cups water, plus salt and pepper to taste.

Bring to simmer on high heat; reduce heat and gently simmer, covered, 30 minutes.

Stir in 1/2 tablespoon brown sugar and cook uncovered, 1 to 2 minutes.