Hangover cure
Description
In the 17th–18th centuries, a hangover soup called "pokhmelka" appeared in Russian cuisine—a special kind of soup served in taverns to revive those suffering after a wild feast. Pokhmelka was an excellent remedy for the aftereffects of a merry evening. Moreover, consuming it right before a feast could protect one from painful consequences the next morning, as the combination of ingredients in pokhmelka prevented overindulgence. Preparation: Cut chilled lamb into small slices. Coarsely slice onions diagonally. Peel cucumbers, remove the seeds, and finely dice. Evenly divide the ingredients among deep plates and season generously with black pepper. Mix cucumber brine with apple vinegar and pour into each plate. Garnish with lemon slices and serve the soup hot.