blood soup, a forgotten Recipe?

Blood is a very nutritious food. Some Maasai tribes still live to this day on a diet of blood and milk only.
People around the world still capture the blood of the animals they slaughter at home to use it for various recipes. See also: Wikipedia

This practice seems to be mostly abandoned in the US with USDA slaughter and inspection regulations, but is still permitted for personal use only. Unless you slaughter your own animals or have access to a slaughterhouse, it may be very difficult to find fresh blood. It is possible to purchase beef and pork blood online.

Fresh blood can be used to make soups, sauces, blood sausages and many other dishes. Congealed blood can be boiled and / or pan-fried. After pan-frying, it has the consistency and flavor similar to fried chopped beef liver.

These recipes were realized with duck blood, but the blood of any animal can be processed the same way. Each will of course have its own typical flavor.

a. Preparing blood for freezer storage

Fresh blood needs to be prepared for storage as quickly as possible because it gets easily contaminated and it also spoils a lot quicker than meat. The blood of several ducks was collected at the time of slaughter and immediately sautéed on low to medium heat in a frying pan (Pic1) until almost dry (Pic2) and then frozen for later use.


Pic1: cook fresh blood until nearly completely dry
Pic2: cooked blood solids looks like chopped liver

b. Reconstituting Blood Soup


This recipe is based on a concentrated meat stock, with some vegetables added. The strong meaty flavor is very much the dominant impression of this soup.

Pic3: duck soup
Pic4: with duck blood
Pic5: served


This is what you need for 4 quarts:



c. Blood Soup with Spinach

This blood & spinach soup combines two very 'dark' flavors. It is not for the fainthearted,  This is very similar to the previous recipe. This time, spinach is the stronger flavor, but the meaty blood flavor is still very much present. Be sure to make enough that you have some for later.



Pic6: simmering
Pic7: served
Pic8: same soups as Pic7, with cream


This is what you need for 5 quarts:

  • 1 cup fresh blood
  • 1 lb baby spinach leaves


  • 1 pt chicken / duck stock


  • Fill a stockpot with 3 quarts of water.
  • Add 1 lb of baby spinach leaves.
  • Add a cup of fresh blood.
  • Bring to a boil and simmer for 30 minutes.
  •  Add S&P to taste.
  • I also added a pint of duck stock and a little bit of duck fat.
    That fat causes the shimmer in pic1 and it greatly enhances the flavor.
  • Optionally substitute the spinach with lettuce for a different flavor combination.
  •  To make this into a meal soup, break some toasted bread in the soup.
  • Serve and enjoy.