Pig blood soup


  • 3 spoons dried blood
  • 600ml cold water
  • 1 tablespoon vinegar 
  • 400ml fish stock
  • 300g Pork belly
  • 1 onion
  • A small bunch of Wild Garlic
  • 2 bay leaves
  • 2 tsp black pepper
  • 1 tsp salt


Mix together the dried blood and water, until smooth. Stir in the vinegar (this will prevent coagulation when cooking).

Cut the pork belly into chunks and fry in a little butter or oil, for around 10 minutes, until browning on all sides. Peel & thinly slice the onion and add to the pan, frying for a few minutes to soften.

Roughly chop the garlic and add to the pan, along with the blood, fish stock, bay, salt & pepper. Bring to a boil and simmer for around 15 minutes.

Remove from the heat and serve.

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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