Svartsoppa

Svartsoppa is a traditional Swedish dish, primarily associated with the southernmost province of Scania (Skåne). The main ingredient of Svartsoppa is goose blood, which gives the soup its distinctive dark color, hence the name 'Svartsoppa', which translates to 'black soup' in English.

History

The tradition of Svartsoppa dates back to the 18th century in Scania, where it was commonly served during the Martinmas feast, a celebration held in November to mark the end of the agricultural year. The soup was typically prepared after the slaughter of the geese, making use of all parts of the bird.

Preparation

The preparation of Svartsoppa involves simmering goose blood with a mixture of goose stock, vinegar, sugar, fruit, and various spices such as cloves, allspice, and ginger. The soup is traditionally served with boiled potatoes and pickled beets. Some variations of the recipe may also include other ingredients such as apples, onions, or prunes.

Cultural Significance

Svartsoppa is considered a regional specialty of Scania and is a significant part of the local culinary heritage. It is often served at traditional Scanian feasts and celebrations, particularly during the Martinmas festivities. Despite its regional origins, Svartsoppa has gained recognition throughout Sweden and is considered a unique and distinctive part of Swedish cuisine.

See Also

• Swedish cuisine
• Martinmas
• Scania (Skåne)