📝 About This Recipe
Hailing from the southern Swedish province of Skåne, Svartsoppa is the crowning jewel of the Mårtensafton (St. Martin's Eve) feast. This velvety, dark soup is a complex harmony of savory goose broth, rich blood, and a symphony of warm autumnal spices like ginger, cloves, and cinnamon. It is a bold, historical delicacy that balances deep earthy notes with a surprising sweetness, offering a culinary experience unlike any other in the Scandinavian repertoire.
🥗 Ingredients
The Rich Broth Base
- 1.5 liters Goose or Duck Stock (high-quality, homemade preferred)
- 200 ml Dry Red Wine (a robust variety like Cabernet Sauvignon)
- 100 ml Unfiltered Apple Cider (adds a necessary acidic sweetness)
- 3 tablespoons Cognac or Brandy (optional but highly recommended for depth)
The Thickening & Flavoring
- 500 ml Goose or Pig Blood (fresh and strained through a fine sieve)
- 3 tablespoons Wheat Flour (used to create a thickening slurry)
- 2-3 tablespoons Dark Muscovado Sugar (adjust to taste for sweetness)
- 1-2 tablespoons Red Wine Vinegar (to brighten the flavor profile)
The Spice Bouquet
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cloves
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Allspice (finely ground)
- to taste Salt and White Pepper
Traditional Garnishes (Inlagda Krås)
- 12 pieces Dried Prunes (pitted and soaked in water)
- 6-8 pieces Dried Apricots (sliced into slivers)
- 1 piece Fresh Apple (peeled, cored, and diced into small cubes)
- 150 grams Cooked Goose Giblets (heart and liver, finely diced (optional))
👨🍳 Instructions
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1
Begin by straining the blood through a fine-mesh sieve into a clean bowl to ensure there are no clots. Whisk in 1 tablespoon of vinegar to prevent the blood from coagulating prematurely.
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2
In a heavy-bottomed stockpot, bring the goose stock, red wine, and apple cider to a gentle boil.
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3
Lower the heat and stir in the ginger, cloves, cinnamon, allspice, and muscovado sugar. Let this simmer for 10 minutes to allow the spices to bloom and infuse the liquid.
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4
In a separate small bowl, whisk together the flour and about 100ml of the cold blood to create a smooth, lump-free slurry.
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5
Gradually whisk the remaining blood into the warm (but not boiling) stock. It is crucial the stock is not at a rolling boil, or the blood will scramble.
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6
Slowly pour the blood-and-flour slurry into the pot while whisking constantly. This ensures a silky, uniform texture.
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7
Raise the heat slightly to medium-low. Continue whisking as the soup heats up. You will see it thicken and turn a deep, glossy chocolate-black color.
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8
Allow the soup to reach a very faint simmer (barely a bubble). Cook for another 5-8 minutes to cook out the raw flour taste. Do not let it boil vigorously.
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9
Stir in the Cognac or brandy and the remaining vinegar. Taste the soup—it should be a balance of savory, sweet, and spicy. Adjust salt, pepper, or sugar as needed.
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10
In a separate small pan, lightly poach the diced apples, prunes, and apricots in a little water or stock until just softened.
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11
If using goose giblets, add them to the poaching fruit for the last 2 minutes to warm through.
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12
To serve, place a spoonful of the fruit and giblet mixture in the center of a warmed shallow bowl and ladle the hot, velvet-smooth soup over the top.
💡 Chef's Tips
Temperature control is the most critical factor; never let the soup reach a hard boil after the blood is added or it will curdle. If you cannot find goose blood, pig blood is a common and perfectly acceptable substitute found at many specialty butchers. For an extra glossy finish, whisk in a small knob of cold butter just before serving. Prepare the stock a day in advance to skim off excess fat, which ensures the soup remains elegant rather than greasy. If the soup feels too thick, thin it with a splash more red wine or stock.
🍽️ Serving Suggestions
Serve as the traditional first course of a 'Mårten Gås' dinner, followed by roast goose with red cabbage. Pair with a glass of chilled, sweet Sherry or a spicy Madeira to complement the soup's rich spices. Offer a side of thin, crisp Swedish knäckebröd (crispbread) with salted butter. For a modern twist, add a small dollop of crème fraîche to provide a bright lactic contrast to the deep flavors. A glass of warm spiced apple cider is a wonderful non-alcoholic pairing.