Blood soup is a popular dish in Europe and Asia, with variations including duck blood soup in Poland, Dinuguan in the Philippines, black pudding in England, and pork organ soup in China, Singapore, and Malaysia. Mexican culture also has a goat blood soup called Fritada.
Blood soup is any kind of soup that uses animal blood as the main ingredient. Restaurants in many parts of Europe and Asia have different types of blood soup on their menus. Some popular varieties of the dish include duck blood soup and Dinuguan, a pork blood recipe that originates from the Philippines. This type of soup is not commonly served in America.
Czernina, also known as duck blood soup, is a traditional Polish dish. The two main ingredients of the soup are poultry stock and duck blood. Vinegar is often added to broth to enhance the taste. There are many variations of the soup, and extras that can be added to the broth to create a tough dish include dumplings, noodles, and raisins.
Dinuguan is a staple food of the Philippines. This blood soup has a thicker texture and can be considered more similar to Czernina stew. Blood sausage and pork blood are the two main components of this soup. Garlic, onion and black pepper are often used to season the soup. Steamed rice cakes called puto are served as an accompaniment for the dip.
England is the home of black pudding. Black pudding is not a dessert but a mixture of onions, pig’s blood and animal fat squeezed into a sausage casing. The food can be eaten on its own for breakfast, lunch or dinner. Pieces of black pudding can also be added to blood soup. Americans who love this food may have a hard time finding it in local grocery stores, but they should have better luck ordering it on the Internet.
Pork organ soup is a popular dish eaten in China, Singapore and Malaysia. Animal blood is one of the main components of the dish. The soup is enriched by including the pig’s tongue, intestines and liver in the broth. Tofu, vegetables and egg can be served as side dishes for this type of blood soup.
Ducks and pigs aren’t the only animals that have blood that’s considered helpful when making soup. Mexican culture is known for Fritada, a goat blood soup. An alternative version of the soup can be made using lamb blood. The heart, liver and pancreas of the animal are used to prepare the soup. The practice of making and eating blood soup dates back to the 18th century, when food was scarce and no part of an animal went to waste.
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