Pork blood soup is asoup that usesporkblood as its primary ingredient. Additional ingredients may include barley and herbs such as marjoram,[1] as well as other foods and seasonings. Some versions are prepared with coagulated pork blood and other coagulated porkoffal, such as intestine, liver and heart.[2]
Pork blood soup is soup inChinese cuisine, and was consumed by laborers inKaifeng "over 1,000 years ago", along with offaldumplings calledjiaozi.[3]
Prdelačka (literal meaning: "arse soup", from colloquial termprdel, 'ass'.[4] is a traditionalCzech pork blood soup made during thepig slaughter season.[5] It is prepared withpork blood pudding, potato, onion and garlic as primary ingredients.[6]
Pork blood soup is soup inThai cuisine.[7]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.[8]
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