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A Blood Soup Recipe
The recipe starts with fresh pig's blood thinned with water, plus vinegar and only a little salt to keep it from clotting.
A couple of generous spoonfuls of lard are heated in a pot — garlic is optional — then the blood mixture goes in and warms gently, never allowed to boil.
After several minutes of simmering with occasional stirring, the soup is seasoned to taste, a step the author strongly recommends for anyone trying blood soup for the first time.
Where to get it
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