Chef and cookbook author Rozanne Gold says this sauerkraut-spiked soup is a traditional Hungarian hangover cure. It can be prepared in advance and reheated.
Serve small portions in shot glasses, or if the need is great, ladle into big, deep bowls.
To prepare it, put 1 pound sauerkraut with its liquid (found in plastic bags in refrigerated deli) and 3 table-spoons packed dark brown sugar in soup pot or Dutch oven.
Bring to a simmer on medium heat; simmer 5 minutes.
Add one (28-ounce) can crushed tomatoes and stir to combine.
Puree in batches in food processor or blender, or use an immersion blender.
Return mixture to pot; add 2 cups water, plus salt and pepper to taste.
Bring to simmer on high heat; reduce heat and gently simmer, covered, 30 minutes.
Stir in 1/2 tablespoon brown sugar and cook uncovered, 1 to 2 minutes.
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