Blood soup

Blood soup is any soup that uses blood as a principal ingredient.

List of blood soups

Examples of blood stew include:

• Black soup, a historical pork-blood soup of Ancient Greek cuisine particularly associated with ancient Sparta.
• Chicken and duck blood soup, a blood soup popular in Shanghai
• Chornaja Poliwka, Belarusian soup made of duck, goose or pig blood and clear broth
• Czernina, or Duck Blood Soup, a Polish soup made of duck, goose or pig blood and clear broth^[1]
• Dinuguan, a soup from the Philippines made of pig blood and pork offal or meat
• Duck blood and vermicelli soup, a traditional delicacy in Nanjing
• Fritada, a special type of dish cooked with goat (cabrito) blood, prepared in Northern Mexico, and a regional specialty in the city of Monterrey.
• Godlja, a traditional Slovenian blood soup
• Juka, a Lithuanian blood soup from the Dzūkija region
• Mykyrokka, a traditional soup dish in Middle-Finland
• Prdelačka, a traditional Czech pork blood soup made during the pig slaughter season^[2]
• Saksang, a savory spicy dish from the Bataks of Indonesia made with pork or dog meat stewed in blood with coconut milk and spices
• Schwarzsauer, a German blood soup with various spices cooked in vinegar-water and a sort of black pudding made with vinegar.
• Seonjiguk, a Korean soup made with thick slices of congealed ox blood and vegetables in a hearty beef broth, known as a hangover cure
• Svartsoppa, a soup consumed in Scania with goose blood (or sometimes pig blood) as the main ingredient
• Tiết canh, a Vietnamese duck blood soup
• Yawarlukru, An Ecuadorian speciality from the highlands region

See also

• Black pudding
• Coq au vin
• List of soups

References

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