[shandy mathis]

i have a friend that is blackfoot indian she cannot find a blood soup recipe since her grandmoyher passed. i have looked all over the net!!! can someone help me find this for her?:confused: thank you shandy

[sammarroq]

Don’t know if this is whatyou are looking for…involves beets…

http://www.arkansasrockers.com/recipe/33

Blood Soup

Submitted by allison on 2006-11-28 18:33:59

Soups

Vegan

(also known as “red poop soup,” due to the initially terrifying bowel movements this vivifying autumn soup causes.)

you need:

BEETS! a bunch.

Potatoes. an equal amount.

other vegetables, preferably cruciferous (broccoli, cauliflower, cabbage, etc.)

1 big or 2 small onions

5 cloves of garlic, or to taste

1/2 cup olive oil

salt & pepper

nutritional yeast or bullion

fines herbes / herbes de provence / ALDI italian spices, depending on how high you roll.

put the beets & potatoes in a big pot to boil with some salt and a dash of olive oil. when they start boiling, turn heat to medium-low. simmer about 20 minutes.

chop up all other veggies. sautee the veggies (not onions/garlic yet) in a skillet with a half-cup of olive oil, for 5 minutes or less. add onions. cook over medium heat until the onions start to get a bit transparent. add chopped garlic, and all other spices, including salt & pepper, & nutritional yeast. cook, stirring, until it smells awesome. make it strong! this is your flavor base for the whole soup.

dump it all into the pot with the beets & taters. if you’re using bullion instead of nut yeast, put it in now.

let it all simmer together for 15 or 20 minutes.

taste to see if it’s salty enough, and to see if the beets & taters are cooked.

[Tom]

Hey shandy I am not sure if you know but the Blackfoot here are from Nc and area, Va, Tn, Sc etc.

The Blackfoot that you refer to are the Montana and Canadian folks, algonquin speakers.

The “blood soup” that you refer to is really made with blood, I would suggest that she contact some of the elderly women from the “Holy Womans” society and ask them since blood soup and berry soup are both very traditional food stuffs.

[sammarroq]

Tom,

I figured it was “literal blood,” but posted what I could find on blood soup. Do you know the process of making this soup? I know the process for “blood sausage,” and was wondering what it entailed.

Shirley

[sammarroq]

Found this link…

http://www.faqs.org/nutrition/Met-Obe/Native-Americans-Diet-of.html

Excerpt:

Blood soup, made from a mixture of blood and corn flour cooked in broth, was used as a sacred meal during the nighttime Holy Smoke ceremony of the Sioux, a celebration of Mother Earth that involved the use of the “peace pipe.”

Shirley

[sammarroq]

Found another…I realize this involves Western Blackfoot, but it is interesting nonetheless.

http://www.nativetech.org/poetry/buffalo.html

Blood soup was popular. It was boiled in the above mentioned fashion, or for large get togethers, the Blackfoot turned the gutted carcass onto its back and using the rib box for a container, and adding a bit of water, used the heated stone method to cook it. A Hidatsa woman related her recipe she had used on a hunt in 1870. For the base of the soup she retrieved the pool of blood which settles between the lungs and diaphragm, discarding clotted blood which is difficult to cook and often spoils the soup quickly. She poured one and a half to two gallons onto a container. Added one cup of water, one piece of buffalo marrow-fat the size of a large duck egg, and two handfuls of dried root or vegetable. Then brought it to a boil. In order to add a delightful flavor she stirred the concoction with a chokecherry sapling whose end had been fringed. To tell if the soup was ready she stripped the bark from a small twig and dipped it into the soup, if it came out clean and white, it was ready to serve. Blood pudding was made by adding small bits of meat to the cooked blood and stuffed into parts of intestine (Kishka?). The Crow called their version of this, “Crow-Indian-Guts.”

[Author]

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