Pork blood soup is a soup that uses pork blood as its primary ingredient. Additional ingredients may include barley and herbs such as marjoram, as well as other foods and seasonings. Some versions are prepared with coagulated pork blood and other coagulated pork offal, such as intestine, liver and heart.
Varieties
China Pork blood soup is soup in Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago", along with offal dumplings called jiaozi.
Czech Republic Prdelačka (literal meaning: "arse soup", from colloquial term prdel, 'arse') is a traditional Czech pork blood soup made during the pig slaughter season.Czech Radio (February 9, 2007). Recept pro tento den . Accessed March 2012. It is prepared with pork blood pudding, potato, onion and garlic as primary ingredients.
Thailand Pork blood soup is soup in Thai cuisine. Guay Tiao Namtok is a Thai pork blood soup noodle that is prepared with pork blood as a soup base. The dish may come from Chinese cuisine, since some part of southern Chinese evacuated to Thailand for a century.On the Role of Food Habits in the Context of the Identity and Cultural Heritage of South and South East Asia
See also
Blood as food Blood soup – contains a list of blood soups List of Chinese soups List of pork dishes List of soups
References