Start the new year off right with these anti-hangover soups

Tired, lazy and hungover after grilling? Nobody wants to spend a lot of time in the kitchen on New Year’s Day. Those who took precautions in the old year have an advantage. Ideal with a miracle soup.

The number one rule on hangover days is probably: liquid, liquid, liquid. This also applies to New Year’s Day, when the head is pounding from champagne and the late bedtime has drawn deep dark circles under the eyes.

A pot of pre-boiled Soup can then be pure happiness – and not only because it contributes to the body’s water balance. “The soups are hot, filling, but not that much at the same time. And at best, they taste like grandma,” enthuses food blogger Thyra of

Plus, when reheated, soups and stews are at least twice as aromatic. So if you’ve already cooked ahead in the old year, all you have to do is bend down from the sofa for a moment to turn on the stove.

Hearty is not necessarily the best choice on New Year’s Day

Solyanka: Eastern European sausage soup is served with peppers, pickles, onions and a generous dollop of sour cream. (Source: Jan Woitas/dpa-Zentralbild/dpa-tmn)

What makes a good soup for New Year’s Day? Many people would probably answer intuitively, “It should be filling.” No wonder: After all, on hangover days it is also important to reinject minerals into the body – salty dishes can contribute to this. For example, solyanka, which along with the word “ground” already has salty in its name, has a reputation as a hangover meal.

Eastern European stew is based on a strong meat or fish broth in which, among other things, smoked meat, hot dog, pickles, sauerkraut and capers can be cooked. The stew is served with a generous dollop of sour cream. However, lighter soups with lots of vegetables may be a better choice for digestion. “After all, you did a good job over the holidays,” says Matthias F. Mangold, who works as a food journalist and runs a cooking school.

Special twist: vegetable noodles and mango filling

For example, anyone who has prepared beetroot soup receives a large amount of vegetables. Matthias F. Mangold first cooks the beetroot in a broth of his choice, then purees it with diced mango and ginger. The soup is served with a fruity garnish, for which he mixes fresh cream, the remaining mango and lemon juice into a cream.

“This soup tastes earthy, fruity and slightly spicy thanks to the ginger,” Mangold describes. The only challenge: you shouldn’t get too sleepy while eating – not that a shiny spoonful of soup accidentally lands on your beloved cozy sweater.

Beet soup: For this, not only red tubers are mashed, but also ginger and mango.  (Source: Mathias Neubauer/Gräfe und Unzer/dpa-tmn)Beet soup: For this, not only red tubers are mashed, but also ginger and mango. (Source: Mathias Neubauer/Gräfe und Unzer/dpa-tmn)

Food blogger Thyra likes to use chicken broth from her frozen stash at the start of the year. “If you’re a bit hungover, a vegetable and lemon noodle soup is especially good,” she says. To do this, she spiralizes zucchini or carrots into a spaghetti shape, then serves them in chicken broth with lots of lemon. A light meal – in the preparation as well as afterwards in the stomach.

Thai soups clear your head

It is also clever to try to scare the cat at the New Year’s party. Chicken broth can also be used. “I like to serve soup after midnight,” says Mangold. In her experience, a tom kha gai, a Thai soup with chicken, fish sauce, lime, ginger and chilli, is particularly good.

“The different flavors, the combination of spicy, salty and sour – it really clears your head,” Mangold says. Seafood lovers can also use shrimp instead of chicken: the name of the soup is then slightly different: Tom Kha Gung. But the effect should be very similar.

By the way: If you want to pre-cook thin soups, it makes sense to prepare the components separately. “Anything you can cut, you can do well the night before,” says Thyra. Shortly before the meal, the broth with spices is put in place and the deposits are cooked at the same time.

Even leftover red cabbage goes into the soup

What if, with all the preparations for New Year’s Eve, you don’t have time to start cooking for the next day? Even then, no one has to do without a ready-made soup, which at best also soothes a hangover. “Soups are great for using up leftovers,” says food blogger Thyra. And they should have been piling up in the fridge after all the feasting of the last holiday.

“If there are leftovers from the New Year’s fondue, you can simply serve them in broth,” says Thyra. Leftover vegetables can also be cooked in broth – you won’t even notice that the carrots are a little shrunken or the broccoli is a little dry.

Tomato Soup: If you want to test if you can fight a hangover with alcohol, add a dash of gin to quick tomato soup and garnish it with a little orange zest.  (Source: Mathias Neubauer/Gräfe und Unzer/dpa-tmn)Tomato Soup: If you want to test if you can fight a hangover with alcohol, add a dash of gin to quick tomato soup and garnish it with a little orange zest. (Source: Mathias Neubauer/Gräfe und Unzer/dpa-tmn)

Even hearty red cabbage that may still be left in the fridge or freezer from Christmas can be turned into a creamy soup, as food blogger Thyra suggests. To do this, she seasons the reheated red cabbage again before mashing it with cream and ginger.

The cookbook author Mangold has another suggestion: if you still have a can of tomatoes in the pantry, you can make a quick tomato soup. Brown the garlic and onions, stir in a little tomato puree, deglaze with the vegetable broth and canned tomatoes.

If you want to test for yourself the myth that “alcohol helps fight hangovers,” you can top the soup with a little gin, as Mangold suggests. Everyone else enjoys food topped with grated orange zest.

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