Part 3/8:

Embarking on the challenge to recreate this historically significant soup lacks a straightforward recipe but relies on educated guesses from historical context. To craft the dish, the suggested ingredients include pork (two pounds), pig blood (two cups, preferably fresh), white wine vinegar, olive oil, bay leaves, onions, and salt.

The cooking process itself resembles that of various modern blood soups like German schwarzsauer or Filipino dinuguan. The method begins with sautéing onions in olive oil, followed by browning the pork, adding vinegar, water, and seasonings, and finally introducing the blood to create the signature black broth.