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Hangover Soup

Today, we’re decoding the magic of Hangover Soup. Dive into this comforting concoction designed to soothe your woes and revitalize your spirits. Whether you’ve had a wild night or just need a cozy pick-me-up, Hangover Soup is here to save the day! 🥣✨

Ingredients:

  • 2 lb chuck roast, cut into chunks (remove fat and anything undesirable)
  • 1 large Spanish onion, diced
  • 1 hand full of uncooked rice (about 1⁄4 cup)
  • 1 lg soup bowl of uncooked spaghetti, break into 1 inch pieces (about 4 cups)
  • 1-16 oz can diced tomatoes with juice
  • 2 tsp salt
  • 1 tsp black pepper

Instructions:

In a large soup pot, add 2 lg boxes of beef stock, add beef chunk’s and bring to a boil and skim the scum off the top.

Reduce the heat to a hard simmer add 2-tsp the salt and cover.

Simmer for 2 hours or until it pulls apart easily. Remove the roast from the broth and cut into small pieces.

Place the cooked roast into a medium pot or I use my cast iron frying pan, add the cut up onion and cover with 3 cups of water add salt (to your taste) and 1 tsp black pepper… cook until tender (watch it doesn’t loose your broth)

In the large pot of broth add the rice and tomatoes and simmer covered for 15 minutes. Add the spaghetti for the last 7-8 minutes. (I like to eat the soup immediately so the pasta stays Al dente.)

Put a scoop of the beef hash into a soup bowl and fill remaining with soup. Drop a jalapeno into the soup.

If the jalapeño is too spicy puncture and allow juice to float on the top… it’s mild that way or hot for us more adventurous types.

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Serve with saltine crackers and sweet iced tea.

Nutrition Information:

Per Serving (1 bowl)

Calories: 500 kcal | Protein: 30 g | Carbohydrates: 40 g | Dietary Fiber: 3 g | Sugars: 4 g | Fat: 20 g | Saturated Fat: 8 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 80 mg | Sodium: 1200 mg

Frequently Asked Questions (FAQs):

1. Can I use a different cut of meat for the Hangover Soup?
Absolutely, you can experiment with different cuts like brisket or stew meat. Adjust cooking times accordingly.

2. How do I prevent the spaghetti from becoming mushy in the soup?
To maintain an Al dente texture, add the uncooked spaghetti during the last 7-8 minutes of simmering.

3. Can I make this soup ahead of time and reheat it later?
Yes, the flavors may even deepen if you let it sit. Reheat gently on the stovetop, and you may need to add a bit of water or broth.

4. Is it necessary to skim the scum off the broth during boiling?
It’s a good practice as it helps achieve a cleaner and clearer broth, but skipping this step won’t significantly affect the taste.

5. What can I substitute for the jalapeño if I want a milder soup?
Try using a bell pepper for a milder flavor. Remove seeds and membranes to reduce heat.

6. Can I use whole wheat or gluten-free pasta instead of regular spaghetti?
Certainly, feel free to use pasta that suits your dietary preferences, but adjust cooking times accordingly.

7. How can I store leftovers of Hangover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave.

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8. Can I freeze this soup for later use?
Yes, but it’s best to freeze the soup without the pasta. Add fresh pasta when reheating for better texture.

9. What side dishes pair well with Hangover Soup?
Aside from saltine crackers, consider serving with crusty bread, tortilla chips, or a side salad for a balanced meal.

10. Are there alternative seasonings I can use in place of black pepper?
Experiment with cayenne pepper, red pepper flakes, or hot sauce for added heat and flavor.

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