Blackberry soup with barley soup (Blood soup)

Ingredients for Blackberry soup with barley soup (Blood soup)

Instructions for Blackberry soup with barley soup (Blood soup)

To prepare the Blackberry soup with barley soup (Blood soup) recipe, please follow these instructions:

When the meat is boiled, pick it up and the soup is mixed with blood mixed with vinegar and the soaked cheeses that come with the water they have been in. The soup must taste sweet, vinegar and sugar as desired.

Served with coarse lumps of barley flour. The meat can be served with rye bread and mustard afterwards.

The fresh soft is stirred in an odd number to prevent it from coagulating.

When it's cold it keeps flowing. The vinegar in the blood prevents the soup from being grunted.


Bygmelsklumper:
The building is boiled for approx. 5 minutes in the water to form a solid porridge. When the seed has been sown, the two eggs are stirred together with the crushed biscuits. The pulp is seasoned with salt and possibly. A bit of sugar. Big bowls are eaten with a tablespoon and the balls are boiled in leachate water.

Grove lumps can also be prepared by a rest tarry, which is stirred with eggs and biscuits, cooked and cooked as coarse lumps.