They suggested here the concept of a hangover brunch to go nowhere, but why me, just give me.
So the menu.
The most important part of a hangover brunch is soups. He is stupid who does not drink with soup – this is what one football coach (not Romantsev) used to say, and the respected specialist was absolutely right.
Chicken bouillon. For emaciated natures, for those who have lost their strength of mind after yesterday. We accept everyone, we will heal everyone.
Pho bo. Relatively young, but already a well-deserved member of the rescue team. Of course with lime, garlic vinegar, mint, sriracha, chili peppers and everything we love.
Solyanka. The first representative of Russia in the composition. With excellent meats, spicy pickles, capers and a generous slice of lemon. It is possible with three, if the situation requires.
Shchi is sour daily. The second representative of Russia, the great-grandfather remedy on the most sour cabbage with fatty sour cream. And with vodka, of course. You yourself understand.
Hash. The legendary representative of Armenia opens the Caucasian part of the team. A thick healing brew of beef legs, with crushed garlic, white balsamic, dry pita bread … And a glass of mulberries, of course. No, two.
Petey. Azerbaijani hangover soups could make up a separate rescue team, but we’ll probably focus on drinking. Rich lamb broth with a good piece of meat, potatoes and chickpeas, served with dry herbs and fresh red onions, flatbread and a glass of vodka is a serious claim to victory over a hangover of a high complexity category.
Kharcho. Transcaucasia is a delicate matter, therefore, having presented Armenia and Azerbaijan, it was impossible not to give the floor to Georgian cuisine. Spicy, fragrant, rich beef kharcho, overflowing with greens in the best traditions of Pokhlebkin. Gamarjoba!
Chinese sour and spicy soup.
In Asia, in general, they like to pawn behind the collar – which means that opahmelators were invented there, as they say, “in quantity.” For example, take sour and spicy soup. A restaurateur’s dream: prepared for serving in 5 minutes on the basis of ordinary chicken broth, while the ingredients, acidity and spiciness can and should be adjusted for the customer. Let the sufferer decide for himself how much resuscitation he needs, and dark rice vinegar, white, hot and Sichuan peppers will bring the matter to a victorious end.
Zhurek.
At all. Of course, this is a disgrace – even in Moscow there is not a single institution with Polish cuisine. It seems that the only specialized tavern in the country is located in the Kaliningrad region. But the Poles, claiming to be the inventors of vodka, also invented an excellent restorative soup after its abuse. What is interesting – numerous attempts to reproduce the starter for this “hot okroshka” outside of Poland (where it is sold factory bottled) regularly fail – they say that because of the unsatisfactory quality of rye flour. However, if the Design Bureau was already able to arrange the supply of Polish beer, then it would not be difficult to bring this leaven into the country.
By the way, whoever does not believe in so many soups in one kitchen, let him look at the menu not even at the Soup Cafe, but at any Azerbaijani restaurant where these soups are consistently 10-15 pieces.
Cold appetizers.
Pickles.
A whole section of the buffet so that no one leaves offended. Pickled spicy cucumbers, lightly salted cucumbers set in the evening for the benefit of your health, Asian-style smashed cucumbers, pickled garlic and wild garlic, green and red tomatoes, Russian sauerkraut with cranberries and Korean kimchi. Soaked apples of course, hot peppers. Here you can also skip a glass of pickle cucumber or cabbage.
Homemade cold cutlets.
If on a gloomy morning you have never marched into the kitchen in shorts, opened the refrigerator there, pulled a cold cutlet out of the pan with your fingers, generously smeared it with mustard and immediately destroyed it under a glass of peeled from the freezer, then … In short, we will provide you with such opportunity.
Herring. All kinds.
Poles are famous drinkers of vodka, as has already been reported. So, they have herring in the northern regions, especially in Gdansk – apparently invisible, from classic with onions to exotic in curry. You can’t do without a herring.
Olivier and Capital. Two fat mayonnaise Christmas classics. Who did not eat them on the morning of January 1st? There are no such.
And Mimosa there too, perhaps. And cheese salad with garlic aka “Jewish appetizer” – in the long-dead “Firs-sticks” he was the king of the buffet. There it was prepared with the addition of a very appropriate green peas.
Dishes are hot.
Let’s turn to the golden fund of Russian literature, namely, to a great lover of delicious food, Mikhail Afanasyevich Bulgakov – he was a great gourmet, his wife even had to lay decorations for his restaurant habits. Here is what the classic wrote about a hangover meal:
“Dear Stepan Bogdanovich,” the visitor spoke, smiling shrewdly, “no pyramidon will help you. Follow the wise old rule – treat like with like. The only thing that will bring you back to life is two glasses of vodka with a spicy and hot snack.
Styopa was a cunning man and, no matter how sick he was, he realized that since he was caught in such a state, he must confess everything.
“To tell you frankly…” he began, barely moving his tongue, “yesterday I was a little…
– Not a word more! – the visitor answered and drove off with the chair to the side.
Styopa, goggling his eyes, saw that a tray was served on a small table, on which there was sliced white bread, pressed caviar in a vase, pickled porcini mushrooms on a plate, something in a saucepan and, finally, vodka in a voluminous jeweler’s decanter. Styopa was especially struck by the fact that the decanter was fogged up from the cold. However, this was understandable – he was placed in a slush bowl filled with ice. Covered, in a word, it was clean, skillfully.
The stranger did not allow Stepin’s amazement to develop to a degree of pain and deftly poured him half a shot of vodka.
– And you? Styopa squeaked.
– With pleasure!
With a bouncing hand, Styopa brought the stack to his lips, and the stranger swallowed the contents of his stack in one gulp. Chewing a piece of caviar, Styopa squeezed out the words:
– And what are you … have a bite to eat?
“Thank you, I never have a bite to eat,” the stranger answered and poured a second. They opened the pan – it contained sausages in tomato.”
These same sausages in tomato have worried me since childhood – I didn’t see anything like this either at home or in catering, until I tried bursht goulash in one Czech institution – spicy sausages stewed in tomato with vegetables. Really good appetizer, especially with proper spiciness!
Another contribution of Mikhail Afanasyevich to the hangover meal is the very “thing” of Professor Preobrazhensky, which was once excellently prepared in the “Slavic Bazaar”. Researchers agree that they meant brain bones – either in their original form, baked under a breadcrumbs. or the brain already removed from them, served on a toast, the so-called crouton a la moelle.
Shakshuka. Unexpectedly, in both capitals, this Semitic version of scrambled eggs and tomatoes without lard became a very popular remedy for improving health. Personally, I do not understand only one thing about it – why it costs 400-500 rubles. Is this an imitation of Tel Aviv price tags? In any case, if it saves people, then it should be included in the hangover brunch.
Burger constructor. Well, who in the morning did not fill with shaking hands in Yandex food an order from a McDuck and a point? And since how many people – so many opinions about the exact composition of the perfect hangover burger, it is most reasonable to make it a designer, let the guest decide for himself how much he needs jalapenos, bacons and cheese.
And french fries. Because and how without it. With matching sauces.
Fried cheese. Hot, viscous, ideal for those who, in a difficult hour, deny strong drinks and are content with beer.
For them, by all means, chicken wings cooked in different marinades. Also an appetizer – a restaurateur’s dream: a waste of full-fledged food production, but it is on the menu like decent beef. Nevertheless, a dish beloved by the people. For every taste – from peaceful buffalo and garlic to atomic super-spicy.
Cutlets. Since there are cold ones, there must be hot ones.
Shavukha is a constructor. As with a burger, how many people – so many opinions, let everyone collect for themselves.
Burrito and chili con carne – because the hangover table can not be without the representatives of Mexico.
