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Black soup was a dish in the cuisine of ancient Sparta, made with boiled pork meat and blood, using only salt and vinegar to flavour. The soup was well known during antiquity in the Greek world, but no original recipe of the dish survives today. [ 1 ]
Pork blood soup is a soup that uses pork blood 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 pork offal , such as intestine, liver and heart.
Thick soup made of clams, potatoes, salt pork and onions Cock-a-leekie: Scotland: Chunky Leek and potato soup made with chicken stock Cold borscht / Šaltibarščiai Lithuania: Cold (chilled) Beetroot (or sometimes tomato), popular in Eastern Europe. A Lithuanian specialty, usually made in summer time in one variety, almost always cold. Based ...
Artisans use a finely milled, high-gluten flour and alkaline powder to mix a stretchy dough, then pull and fold a single piece of dough to make enough noodles for a bowl of soup. Slip them into a ...
Black soup, a historical pork-blood soup of Ancient Greek cuisine particularly associated with ancient Sparta. Chicken and duck blood soup, a blood soup popular in Shanghai; Chornaja Poliwka, Belarusian soup made of duck, goose or pig blood and clear broth; Czernina, or Duck Blood Soup, a Polish soup made of duck, goose or pig blood and clear ...
20-Minute Udon Noodle Soup with Buttery Tomato Broth Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless The scents of cinnamon and star anise add big flavors to ...