📝 About This Recipe
Schwarzsauer is a legendary 'nose-to-tail' delicacy hailing from Northern Germany, traditionally prepared during the winter goose harvest. This deep, mahogany-hued soup balances the rich, earthy depth of goose giblets and blood with a vibrant sweet-and-sour profile of dried fruits, vinegar, and aromatic spices. It is a soul-warming dish that celebrates culinary tradition, offering a velvety texture and a complex flavor profile that is truly unique to the Prussian heritage.
🥗 Ingredients
The Broth and Poultry
- 500 grams Goose giblets (neck, heart, gizzard, and wing tips, cleaned and chopped)
- 1.5 liters Water (or enough to cover the meat)
- 1 bunch Soup vegetables (leek, carrot, and celery root, roughly chopped)
- 1 large Onion (peeled and halved)
The Blood Base
- 500 ml Fresh goose blood (mixed with 2 tbsp vinegar immediately after harvesting to prevent clotting)
- 4-5 tablespoons Red wine vinegar (adjust to taste for acidity)
- 2-3 tablespoons Sugar (granulated white sugar)
Aromatics and Fruit
- 100 grams Dried prunes (pitted)
- 50 grams Dried apple rings (chopped into bite-sized pieces)
- 2 pieces Bay leaves
- 3 pieces Whole cloves
- 6-8 pieces Black peppercorns (slightly crushed)
- 1 teaspoon Salt (to taste)
Thickening and Finishing
- 1 tablespoon Flour (all-purpose)
- 1/4 cup Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Thoroughly wash the goose giblets (neck, wings, heart, and gizzard) under cold running water. Pat dry with paper towels.
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2
Place the giblets in a large heavy-bottomed stockpot and cover with 1.5 liters of cold water. Bring to a gentle boil.
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3
Once boiling, use a slotted spoon to skim off any gray foam or impurities that rise to the surface to ensure a clear broth.
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4
Add the chopped soup vegetables (carrot, leek, celery), the halved onion, bay leaves, cloves, and peppercorns to the pot.
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5
Reduce the heat to low, cover partially, and simmer gently for about 60 to 75 minutes, or until the meat on the neck and wings is tender and falling off the bone.
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6
While the broth simmers, soak the dried prunes and apple rings in a small bowl of warm water for 20 minutes to rehydrate them.
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7
Once the meat is tender, strain the broth through a fine-mesh sieve into a clean pot. Reserve the giblets; discard the cooked vegetables and spices.
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8
Pick the meat off the goose neck and wings, and dice the heart and gizzard into small, bite-sized pieces. Return the meat to the strained broth.
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9
Add the soaked dried fruits (and their soaking liquid) to the broth. Stir in the sugar and 3 tablespoons of vinegar. Simmer for another 10 minutes.
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10
In a separate bowl, whisk the goose blood with the flour until perfectly smooth to prevent lumps. Temper the blood by slowly whisking in a ladleful of the hot broth.
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11
Crucial Step: Reduce the stove heat to the lowest setting. Slowly pour the tempered blood mixture into the soup while stirring constantly. Do not let the soup boil again, or the blood will grain and curdle.
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12
Continue to stir over very low heat for 3-5 minutes until the soup thickens slightly and turns a deep, glossy dark brown.
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13
Taste the soup. Adjust the sweet-and-sour balance by adding more sugar, vinegar, or salt as needed. It should be pleasantly tangy and rich.
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14
Ladle the hot soup into deep bowls, ensuring everyone gets a mix of fruit and tender goose meat. Garnish with a sprinkle of fresh parsley.
💡 Chef's Tips
Always ensure the blood is mixed with vinegar immediately upon collection to prevent coagulation. Never let the soup reach a rolling boil after the blood has been added, or you will lose the silky texture. If you cannot find fresh goose blood, high-quality pig's blood is a common and acceptable substitute. For a smoother finish, you can strain the blood through a sieve one last time before adding it to the pot. The flavor of Schwarzsauer actually improves the next day, though reheating must be done very gently.
🍽️ Serving Suggestions
Serve with traditional German flour dumplings (Mehlklöße) or potato dumplings to soak up the rich sauce. A side of warm red cabbage with lingonberries complements the sweet-and-sour notes perfectly. Pair with a crisp, acidic German Riesling to cut through the richness of the goose. Freshly baked rye bread with salted butter is the ideal accompaniment for a rustic touch.