Blood vegetables
Blood vegetables are a classic one- pot dish in Westphalian cuisine , in which pork is processed with pork blood and various vegetables and prunes .
preparation
The classic blood vegetables are prepared from pork, usually small meat from the knuckle , the cheek or the belly , as well as pork blood, dried plums, potatoes and spices. The blood is often replaced by red wine in more modern preparations . The prunes are soaked in water and then boiled until soft. The meat is cooked in small pieces together with onion rings, bay leaves , salt and clove pepper until the meat is almost done. Then the pre-cooked plums and the diced potatoes are added and stewed. The red wine or the pig's blood are stirred with flour until smooth and stirred into the stew as a binding, then the dish is seasoned sweet and sour with sugar and vinegar.
Origin and culture
The blood vegetables are a recipe from Westphalian cuisine and developed as a dish for the use of leftover pork and pork blood. Black and sour pork or pork pepper is prepared in a similar way .
supporting documents
- ↑ a b c "Blood vegetables" In: Ira Schneider: Ostwestfalen-Lippe, kitchen classics. Wartberg Verlag, 2015, p. 40. ISBN 978-3-8313-2475-0 .
- ↑ "Blood vegetables with red wine" In: Westphalian kitchen. Honos Verlag, Cologne undated , p. 138. ISBN 3-8299-0615-3 .
literature
- “Blood vegetables” In: Ira Schneider: Ostwestfalen-Lippe, kitchen classics. Wartberg Verlag, 2015, p. 40. ISBN 978-3-8313-2475-0 .
- "Blood vegetables with red wine" In: Westphalian cuisine. Honos Verlag, Cologne undated , p. 138. ISBN 3-8299-0615-3 .