What is blood soup?
Blood soup is any type of soup that uses animal blood as the main ingredient. Restaurants in many parts of Europe and Asia have several types of blood soup on their menu. The popular varieties of the bowl include Duck Blood and Dinuguan soup, a recipe for pig blood that comes from the Philippines. This kind of soup is not commonly successful in America.
Czernina, also known as blood soup, is a traditional Polish bowl. Two main ingredients of the soup are broth poultry and duck blood. The vinegar is often added to the broth to increase its taste. There are many variations of soup and accessories that can be added to the broth to make durable food, include potato dumplings, noodles and raisins.
Dinuguan is a basic meal Philippines. This blood soup has a stronger consistency and can be considered more stable than Czernina. Blood sausage and pig blood are two main ingredients of this soup. Garlic, onion and black pepper are often used. Steamed rice cakes called Puto are servedas an accompaniment for immersion.
England is home to black pudding. Black pudding is not a dessert, but a mixture of onion, pig blood and animal fat pushed into the sausage case. Food can be eaten separately for breakfast, lunch or dinner. Blood soup can also be added pieces of black pudding. Americans who enjoy this food may have trouble finding in local grocery stores, but they should be more fortunate to order it on the Internet.
pig organ soup is a popular food consumed in China, Singapore and Malaysia. Animal blood is one of the main components of the bowl. The soup is also improved by the inclusion of pig tongue, intestines and liver in the broth. Tofu, vegetables and eggs can be served as a side dish to this type of blood soup.
ducks and pigs are not the only animals that have blood that is considered useful when the production of soup. Mexican culture is known for Fritada,Goat's blood soup. The alternative version of the soup can be made using lamb blood. The heart, liver and pancreas are used to make soup. The practice of the production and consumption of blood soups dates back to the 18th century, when the food was rare and no part of the animal should be wasted.