Svartsoppa

Svartsoppa is a blood soup that is traditionally served as the first course of Swedish goose dinner, enjoyed annually on St Martin’s Eve. Mostly associated with the region of Skåne, this soup is typically made with goose blood (sometimes also with pig’s blood), goose stock, spices, and seasonings. The spicy, sweet, and sour dish has a thick consistency and is reddish-black in color, so it is often called black soup. Typical accompaniments to the soup include potatoes, entrails, stewed prunes, and goose-liver sausages.