In Moscow, restaurant professionals report a distinctive demand for hangover-friendly brunches. Guests have signaled they would gladly visit new pop-ups on January 1 to sample the writers’ breakfast lineup. Conversations with socialbites.ca reveal that soups, morning sets, warming beverages, and desserts are especially popular in the early days of January.
“This New Year’s Eve, guests steered away from the usual menu and sought unexpected pairings. Beyond the classic mulled wine, we introduced a trendy option — apricot punch and halva-midal drink. These beverages not only delight the palate but also surprise with inventive combinations. Both snacks and drinks are easy to recreate at home,” noted Aleksey Ivashchenko, head bartender of Mouflon. (Source: Mouflon restaurant)
Chefs from the capital’s dining spots have highlighted five recipes that can easily be replicated at home for a hangover morning.
Shakshuka with cottage cheese and eggplant
Timofei Sulima, brand chef at FLOR, believes shakshuka with cottage cheese and eggplant makes an ideal hangover breakfast. The sauce comes together by cutting ingredients into large cubes and frying them in stages, finishing with crushed tomatoes and tomato paste. A single serving works best in a small pan. All components are placed in a saucepan, with eggplant and curd cheese added, then the eggs poured on top.
The dish goes into the oven at 180 degrees for ten minutes. After baking, it’s finished with a sprinkle of greens and grated parmesan and served with a slice of baguette.
English muffin
Sergey Kuznetsov, head chef at MO, suggests starting a hangover morning with a hearty English muffin. It’s a patient process, but there’s no rush on January 1st.
“First, you prepare a sourdough bun. Knead the dough and let it rise for an hour. Roll it out to about 1.5 cm thick, cut rounds, and let them rise another 15 minutes. Fry the buns on low heat for two minutes per side. Then grind beef, mix, and form cutlets. Fry the cutlets on low heat for four minutes per side and finish with cheese to melt on top,” Kuznetsov explains.
Next, prepare aioli: blend mayonnaise, garlic, fresh lemon, mustard, and salt. For kimchi aioli, mix mayonnaise with kimchi sauce and lemon juice. Slice potatoes and fry four minutes at 180 degrees, lightly salted. Assemble the sandwich by brushing the bottom bun with aioli, layering the marbled beef patty with cheese, and topping with the second bun spread with kimchi aioli. Serve beside french fries, drizzle with truffle oil, and finish with parmesan.
Hummus with fresh vegetables and feta cheese
That classic hummus, given a modern Armenian twist, appears on the Mouflon menu as a refreshing starter for January 1. Narek Sarkisyan, Mouflon’s head chef, offers a version featuring fresh vegetables and feta cheese to help reset after a night of celebration.
“Chickpeas are blended with zira, sesame paste, olive oil, lemon juice, garlic, salt, and pepper. The hummus is served with cherry tomatoes, cucumbers, olives, radishes and herbs, finished with a drizzle of olive oil and feta cheese. It’s offered with traditional flatbreads, and at home you can use store-bought dips or bake muffins to accompany it,” Sarkisyan notes. (Source: Mouflon restaurant)
Creamy cauliflower soup
Among the trendiest hangover options is a coconut cream soup. Timofey Sulima, FLOR’s brand chef, argues this dish restores energy after a festive night.
To prepare, cut cauliflower and celery root into small pieces. Sauté in vegetable oil until lightly golden, season with a touch of salt, then add coconut milk and water. Cover and simmer until tender. Purée the mixture, strain, and season with salt and sugar to taste. Serve with a drizzle of olive oil and crushed nuts for a textural contrast. (Source: SOUL restaurant)
Zucchini pancakes with stracciatella
Sergey Kozhakov, chef at Bamboo.Bar, suggests welcoming January 1 with a nostalgic dish — zucchini pancakes enhanced with stracciatella cheese.
“After a night out, warm, crispy zucchini pancakes first thing in the morning feel comforting. Grate zucchini, salt to draw out moisture, squeeze, then mix with eggs, flour, and pepper. Form patties and fry in olive oil until golden. Plate with soft stracciatella and a few drops of olive oil,” Kozhakov explains.