How much to cook pork blood soup?
Pork blood soup takes 3 days to make. You need to spend 2 hours in the kitchen.
Pork blood soup
Products
Pork - 1.5 kilograms
Bow - 2 heads
Beets - 1 kilogram
Pork blood - 3 glasses
Rye bread - 1 glass
Bay leaf - 3 pieces
Allspice - 20 grains
Salt - 1 teaspoon
How to make pork blood soup
1. Wash the beets, peel and cut into large pieces.
2. Place the beetroot pieces in a glass dish, add 1 liter of water, cover and place in a warm place.
3. Leave the beets for fermentation for 3 days, removing the foam once a day.
4. After 3 days, strain the beetroot brine by removing the pieces of vegetable.
5. Pour clean brine into a container and refrigerate.
6. Rinse 1.5 kilograms of pork with cold water, cut into portions.
7. Peel the bulbs, rinse, cut into 4 pieces.
8. Put meat in a deep saucepan, add water, add 1 teaspoon of salt, allspice grains, bay leaves and put on fire.
9. As soon as the broth boils, pour 2 cups of beetroot brine into it and cook until the meat is cooked for 1.5 hours.
10. After the time has elapsed, remove the saucepan with the soup from the heat, strain, remove the onion, pepper grains, bay leaf, and put the pieces of meat in a separate plate.
11. Pour 3 cups of pork blood into a saucepan, put on low heat and heat.
12. Grate rye bread on a coarse grater.
13. Pour 1 cup of grated rye bread into a saucepan with blood, mix well.
14. When the bread is dissolved in the pork blood, pour the pork broth into a saucepan and mix well.
15. Do not bring the pork blood soup to a boil, remove the pan from the heat and strain the contents with a colander.
16. Put the strained composition on low heat, stirring constantly, and heat until hot and thick.
17. Without boiling, remove the soup from the stove.
Fusofacts
- Although Russian people are wary of blood dishes, they still willingly try them. Another, more popular blood dish is sausage, which is also called: bloody.- From ancient chronicles it is known that the Scythians, Pechenegs, Tatars, Polovtsians used fresh blood. And after the invasion of the Tatar-Mongol yoke, the expression "blood and milk" was fixed in the Russian language. It characterized the dish as a healthy, nutritious meal. Currently, raw blood is used in food in China and Korea, as well as in Tibet.
- Blood soup is useful for patients with anemia. The product contains more proteins than meat, and also contains all the amino acids necessary for the body.
- Pork blood is used only fresh, collected in the correct way of exsanguination. For this, the animal's artery is incised and blood is collected immediately. You should buy pig blood only from trusted farmers.
- Pork blood soup is a perishable dish, therefore soup is prepared without a stock, only for 1 day. Store pork blood soup for no more than 12 hours.
- You should buy pork blood from trusted farmers, because it is a delicate product and must be collected in the right way.
Last update Author / Editor - Lydia Ivanova