During the holidays, after family feasts and a stormy night, many people like to plan a hangover-friendly breakfast or brunch in advance. Vasilchuki Chaihona No. Brand chef Sergei Sushchenko shared a thorough method for a rich, comforting borscht that helps reset after festive indulgences.
Begin with a strong broth. The core ingredients are beef, water, onion, carrot, parsley, dill, bay leaf and a touch of allspice, forming a dependable base for a restorative soup.
First, pour cold water into a pot and add rinsed beef. This low-and-slow start ensures the flavors build evenly.
Cut the onion into large rings and slice the carrots thickly. Roast the vegetables gently in the oven to deepen their sweetness, then transfer them to the pot with the bones. Simmer on low heat for at least four hours. About 30 minutes before finishing, add washed parsley and dill stalks. When the broth has its depth, remove it from heat, stir in the bay leaf and whole allspice, cover, and let it steep for an additional 30 minutes. Then strain the broth to keep it clear and ready for the next steps.
For the borscht base, you will need the prepared broth, carrot and onion mixtures, tomato paste, vegetable oil, beets, apple cider vinegar, sugar, shredded cabbage, salt, bay leaf, black pepper, garlic, herbs, beet juice, and boiled potatoes.
Heat a skillet, drizzle in vegetable oil, and sauté the onions until they shimmer. Add the chopped carrots and cook until they soften. Introduce garlic and tomato paste, continuing to sauté until the paste darkens slightly and the aromas bloom. In a separate pan, fry the beets in oil, then splash in vinegar and a pinch of sugar. Let the vinegar reduce and the sweetness balance. Return a portion of the broth to the beets and simmer until they are tender. Slice the cabbage into fine strips while this happens.
Then incorporate the sautéed onions and carrots with the tomato paste into the beet mixture, bring back to a boil, and season with salt. Fold in the boiled beets, allow the mixture to reach a gentle boil again, and cook until the vegetables are perfectly tender. Finish by adding bay leaf, a dusting of allspice, and a bit of chopped garlic. Remove the pot from the heat, cover, and let the flavors mingle for about two hours. The chef suggests serving the borscht with a generous dollop of sour cream to enhance its creamy balance.
In the chef’s words, this approach to cabbage soup offers a satisfying, restorative option for hangovers, combining the nourishing proteins from beef, the sweetness of roasted vegetables, and the tang of beets and vinegar to lift tired palates. The careful slow-cook process yields a deeply flavored broth that warms from the first spoonful to the last. This is a practical, crowd-pleasing recipe that fits well into festive brunch planning, especially when a later-in-the-day meal is desired without heavy kitchen work. The technique emphasizes patience, layering of flavors, and the comforting tradition of borscht—perfect for those who value warmth, substance, and a touch of family-style cooking after long celebrations.
Former brand chief remarks on how to craft cabbage soup suitable for a hangover, underscoring ease, depth of flavor, and a balance of acidity and sweetness in a single pot meal.