Schwarzsauer

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Schwarzsauer is a German blood soup with various spices cooked in vinegar-water and a sort of black pudding made with vinegar. It is a traditional dish in parts of northern Germany and formerly also in East Prussia. It's similar to the Spartan black soup.[1]

References

  1. ^ Sophie Wilhelmine Scheibler: Allgemeines deutsches Kochbuch für alle Stände, oder gründliche Anweisung alle Arten Speisen und Backwerke auf die wohlfeilste und schmackhafteste Art zuzubereiten: Ein unentbehrliches Handbuch für angehende Hausmütter, Haushälterinnen und Köchinnen, C.F. Amelangs Verlag, Leipzig und Berlin, 1866, S. 183 und 186
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