Sauerkraut Hangover Soup

The legendary soup of mornings after the party – tangy, smoky and truly restorative.

1. Put the smoked pork ribs on to cook with the bay leaf in plenty of water, and over a low heat cook them tender in about an hour. Take out the meat, bone it, and cut it into bite-sized pieces.

2. Chop the onion finely, and in the lard sweat it glassy, then add the crushed garlic.

3. Take it off the heat, stir the paprika into it, then add the squeezed-out sauerkraut.

4. Pour the onion-and-cabbage base into the meaty stock, and cook them tender together.

5. Mix the sour cream smooth with the flour, loosen it with a few spoonfuls of hot soup (temper it), then thicken the soup by trickling it in.

6. Boil it together for a few more minutes, season it with salt and pepper, and serve it hot.

Tip: With a spoonful of sour cream on top it is even more velvety – a good, strong, tangy soup that really "puts you back together".