This traditional German blood soup has its origins in the northern parts of the country and is typically associated with the Schleswig-Holstein region. It was mainly prepared during pig slaughter, when fresh blood was collected and cooked with pork, vinegar, onions, root vegetables, and spices such as bay leaves, peppercorns, and cloves.
Ingredients
- 11/2 kilogramm goose or duck giblets
- 1/2 liter water
- 1/4 liter vinegar
- 1/4 - 1/2 liter blood (or 1 fresh black pudding, Blutwurst)
- 3 onions
- 1 tb salt
- 200 grams dried fruits
- 1 tb peppercorns
- 1 tb cinammon
- 3-5 cloves
- 1 laurel leaf
- sugar
- 1/2 tablespoon marjoram
- some flour
Instructions:
Goose or duck giblets are soft boiled with onions in salted water until done. Simultaneously cook dried fruits (plums,apples, pears) with little sugar in some water, add cinnamon, cloves, laurel leaf and some peppercorns. Boil until the fruits are soft. Pour off the fruits (serve the juice) and add them to the giblets- broth. Then mix cooled juice, fluor and goose or duck blood with a whisk and add to the dish. Gustar carefully with salt, vinegar, sugar and majoran. Heat carefully under permanent stirring until partly cooked. Serve with flour-dumplings or boiled potatoes. Leavings you may conserve in a potty at a cool place. Schwarzsauer is long lasti ng. If you like you may add 1/4 cup heavy cream before serving.
German Soups: Fliederbeersuppe
