Dish

Schwarzsauer

Black soup made with pig's blood

Schwarzsauer is a hearty soup that is typically served as a main course. The soup is made by boiling pig's blood for several hours until it is thick and then seasoning it with vinegar, onions, and spices. The soup is then served with a side of fresh herbs and bread. Schwarzsauer is a popular dish in Germany and is often enjoyed with friends and family.

European cuisine› German cuisine

Soup› Offal Soup

Origins and history

Schwarzsauer has been a staple of German cuisine for centuries. It is believed to have originated in the rural areas of Germany, where it was a popular dish among farmers and butchers. Today, schwarzsauer is enjoyed throughout Germany and is often served at special occasions and celebrations.

Dietary considerations

Schwarzsauer is not suitable for vegetarians or vegans as it contains meat and animal products. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of schwarzsauer, with some recipes calling for the addition of vegetables such as onions, carrots, and potatoes. Some recipes also call for the use of beef or lamb instead of pig's blood.

Presentation and garnishing

Schwarzsauer is traditionally served in a large bowl with a side of fresh herbs and bread. The soup can be garnished with a dollop of sour cream or a sprinkle of paprika for added flavor.

Tips & Tricks

To make schwarzsauer, it is important to use high-quality pig's blood. The blood should be cooked slowly over low heat to ensure that it is thick and flavorful. It is also important to season the soup well with vinegar, onions, and spices to bring out the flavors of the blood and broth.

Side-dishes

Schwarzsauer is typically served with a side of fresh herbs such as cilantro, parsley, and dill. It is also often served with bread or pretzels, a traditional German bread.