Prepare sour broth for hangovers and colds

The mention of sour broth might induce skepticism, but in this context, it is quite the contrary. We are not discussing spoiled soup, but rather a soup purposefully seasoned with acid. This blend of ingredients will give relief to both those suffering from colds and those worn out from the previous night's revelries.

Sour broth is a soup which derives its unique taste from acid. As the name suggests, this soup is prepared mainly from sauerkraut juice. This delicacy is still consumed today. It's not only an inexpensive and delectable delight, but also a rich source of vitamin C, which helps boost immunity and... aids hangovers.

Acid soup is renowned for being a go-to dish after family festivals - mainly made with surplus sauerkraut juice or prepared the day following the event. This soup helps alleviate the unpleasant symptoms that often accompany alcohol consumption due to the health benefits derived from the acids in the juice and vitamin C. This soup is also a comforting option during the cold and flu season.

Attempting to provide a standard recipe for acid soup is a challenge as it has been passed down across generations, resulting in various interpretations of this Kuyavian speciality. The most basic recipe involves mixing equal parts of water and sauerkraut juice, with optional additions such as pepper, bay leaves, and allspice. There is also a more elaborate version with dried porcini mushrooms, thickened with flour or cream, and based on a flavorful meat broth. This variant could be correctly defined as a sour broth. Below, you will find a simple recipe for this dish.

Ingredients:

• 4.23 cups of meat or vegetable broth,
• 1.27-2.11 cups of sauerkraut juice,
• 3.53 ounces of smoked bacon,
• 1 carrot,
• 1 parsley root,
• 1 bay leaf,
• 3 allspice berries,
• 1 teaspoon of marjoram,
• Optional: 3.53 ounces of cream.

Directions:

1. Peel and dice the vegetables.
2. Add the chopped vegetables, bay leaf, allspice berries, and smoked meat to a pot and cover with broth. Cook until the bacon is tender.
3. Gradually add sauerkraut juice according to your taste preferences.
4. Bring the soup back to a boil, then add marjoram and optionally, salt and pepper to taste.
5. If desired, the soup can be thickened with cream. Sour broth is best served with dumplings, for example, traditional Kuyavian dumplings.