Hangover Soup

For the hangover soup, first boil the smoked meat in plenty of unsalted (!) water until soft (or use ready-to-eat smoked meat).

Lift it out and let it cool down a bit.

In the meantime, finely chop the leeks and spring onions, finely chop the garlic. Peel the potatoes and cut into bite-sized cubes, remove the seeds from the bell pepper and cut into strips.

In a large saucepan, melt clarified butter or butter, add leeks and green onions and sauté until light. Mix in garlic, sauté briefly, sprinkle in paprika powder and dust lightly with flour. Add a small dash of vinegar and pour everything with very little cooking stock or beef broth.

Now stir in tomato paste as well as chili and/or paprika paste quickly, add potatoes as well as paprika strips and sweat briefly. Cut the sauerkraut a few times and stir in as well. Add bay leaves, juniper berries and a pinch of marjoram and pour in enough cooking stock or soup to cover everything.

Cover and simmer for about 20-30 minutes, stirring repeatedly, until the potatoes are nicely cooked and soft.

Meanwhile, dice the smoked meat and slice the sausages. Add towards the end of the cooking time and heat briefly.

Depending on how thick you want the soup, add more stock or let it boil down to a creamy consistency over high heat. Season to taste with salt and pepper if necessary.

Serve the hangover soup in warmed plates and garnish each with one

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