What is the black soup?
, also known as black broth, black soup is an ancient basic soup made in Greece. The traditional food of Sparta consisted of vinegar, pork and boiled pig legs. Salt and pork blood were also often added. The blood bowl was considered a hearty meal for wild soldiers in the region, and although no single recipe is now contained, what the original black soup was made of, it is still served in different regions with different recipes.
Black soup in the original incarnation is not considered to be treatment. Food, on the other hand, was similar to various hangover remedies and inedible mixtures used to awaken the body, albeit unpleasant. It was said that this allowed the warriors from Sparta to remain vigilant regardless of weather or other hard conditions. One legend tells of people tasting soup and then notes that it was no wonder that the Spartans were so eager to die.
Several other versions of black soup are also served in various worlds of the world. Chinese version black pOlves, which include black chicken, black beans and other dark ingredients, are sometimes served as a high protein content that helps clean the kidneys and rebuild muscles. In Prague, salty soup consists of various root vegetables and meat. The Swedish version of the soup, known as Svartsoppa, is built on the main component of blood or pig blood and is traditionally served on St. Martin's eve.
Soup in Africa, made by Maiai Peoples, is made of goats and herbs. The blood of cows, sometimes mixed with milk, is also often integrated into black soup in the region. In the Philippines, pork blood soup is known as Dinuguan translates in English into blood pudding goulash or goulash pork. Like many other blood meals, it is a spicy dark soup and contains chili and vinegar. Traditionally, this soup is served with white rice cakes.
In Poland, the blood -based soup is mixedon pure chicken broth and is called czertina . There is a duck blood with a traditional base for soup, although it can also be made with rabbits, chickens or pigs. This soup also differs from other blood meals due to its sweet and acidic nature, which is largely caused by the fruit that is usually used in it. Honey and apple vinegar are also often used to flavor this type of soup.