No one likes to be hangover. You have a headache, a stomach and you feel dirty. If you managed to get up well on the pharynx the previous day, the morning stomach ache is a divine jug.
After a more successful party, it is not uncommon for the next morning to start hard enough, and it won’t be much better later. This is due to the tiring fatigue and the unfortunate effects of excessive alcohol consumption. In this case, we usually regret not refusing the last glass of wine, beer or brandy, and we are just trying to get in the vile sea.
Home “Korhely”soup, you are wonderful!
In any case, there is a heavenly manna in the endless repository of Hungarian food, which, with a little exaggeration, puts the hangover on two shoulders and fixes the surging stomach. This is nothing more than a tasty soup, with sauerkraut, sausageand trotters, seasoned with bay leaves and red peppers.
In the footsteps of ancient soups – or they could conquer it already
According to some legends, the history of the “Korhely” soup dates back to the ancient Roman Empire and is linked to the conquering campaigns. It happened that sometime i. e. 35 and i. e. Between 14 and 14, the Roman conquerors discovered the province of Pannonia, which became a major area of ancient strategists, mainly because of the trade links that had been built on the Amber Road.
Supposedly, during this period, a chef, Dubitius and his assistant, Grumio, who played a very important role in the life and food of the army, arrived in Rome from one of the conquering corpses.
At that time, the chef’s shoulders were even more burdened than they are today. The legionnaires, who were not satisfied with Korgó’s belly or with the food, could not only deny swords, but in the worse case they also organized a slander because of inadequate supply.
That’s why Dubitatius and Grumio had a great deal of trouble: by the time they came from Rome to Pannonia, all their food would run out with the exception of cabbage stored in barrels.
Dubitatius was more likely to think that if he was not at his disposal, he would cook the cabbage soup for the soldiers. When they arrived at the temporary resting place, they went back to the cabbage barrels, but while tasting, they saw something strange.
The cabbages started fermenting and soured through the long journey and the shock of the car. However, their taste was not challenged by the master, although his assistant held the wrath of the soldiers. Grumio also voiced his doubts because he was afraid that they would become ill with the legion and then they would be set for pellet.
Dubitatius, however, entrusted his culinary profession and cooked the first version of the cabbage soup, the soup. Fortunately, he was so fond of the soldiers that he had been queuing for racking several times and asked the cook to prepare this heavenly food at other times.
However, despite his success, Dubitatius and Grumio did not sleep much at night, afraid of getting sick of the soldiers. So they watched overnight in doubt, until they could see the next morning that the army was in trouble. They only had to figure out to produce the sour cabbage next time.
Who were the “korhely`s”?
In the past, people were called shelters who, according to the moral perception of the era, had a lively, drink-like lifestyle, and often had a wine-blooming face
This is also really interesting because the word itself comes from the German word for Chorher, the original meaning of the lord of the church. And here the most monks were here.
We might find it strange that the common language has linked drunkenness to the monastic way of life, although in the light of the fact that championship and brewing can be linked to certain orders, it is perhaps not so surprising that popular opinion is. And let’s add that cabbage was one of the best-growing plants in the kitchen garden of the monasteries, so the monks had the time and opportunity to experience the blessing, alcohol-absorbing effects of the “Korhely”soup…