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. [2]
Pork blood soup is soup in Chinese cuisine, and was consumed by laborers in Kaifeng "over 1,000 years ago", along with offal dumplings called jiaozi. [3]
Prdelačka (literal meaning: "arse soup", from colloquial term prdel , 'ass'. [4] is a traditional Czech pork blood soup made during the pig slaughter season. [5] It is prepared with pork blood pudding, potato, onion and garlic as primary ingredients. [6]
Pork blood soup is soup in Thai 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]