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Blood soup

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Blood soup

Blood soup is any soup that uses blood as a principal ingredient. Examples of blood soups include:

  • Chicken and duck blood soup, a blood soup popular in Shanghai
  • Czernina, or Duck Blood Soup, a Polish soup made of duck blood and clear poultry broth[1]
  • Dinuguan, a soup from the Philippines made of pig blood and blood sausage
  • Duck blood and vermicelli soup, a traditional delicacy in Nanjing
  • Fritada, a special type of soup prepared from goat (cabrito) blood, prepared in Monterrey, Mexico
  • Haejangguk, a Korean soup made from ox blood, known as a hangover cure
  • Juka, a Lithuanian blood soup from the Dzūkija region
  • Mykyrokka, a traditional soup dish in Middle-Finland
  • Pig's organ soup, a soup from Singapore that used to contain pig's blood in the form of cubes; this practice has since ceased following the outbreak of Japanese Encephalitis (Pig Virus) among pigs reared in nearby Malaysia in 1999
  • 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
  • Svartsoppa, a soup consumed in Scania with goose blood (or sometimes pig blood) as the main ingredient
  • Tiết canh, a Vietnamese duck blood soup

See also

Food portal


References

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