Gherkin, beef & barley broth (рассольник | rassol’nyk)
Beef second courses
This is simply the best hangover cure there is. The meat needs to have a good amount of fat on it, as this is the whole point of using gherkins—they cut through the fat. You should only use brined or fermented gherkins, as even the nicest vinegar will spoil this dish. Look for a label with 'ogórek kwaszony’ in Polish or Eastern European shops. Make the stock in advance and freeze it; it doesn’t take long to make this soup once the stock is ready. The fat, salt, and sugar from caramelized carrot will make you feel alive again.
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