czarnina -- polish duck soup

East europe
1 servings
  Fowl trimming and blood
1½ pounds Spare ribs
Stalk celery
2 bunches Parsley (small)
1 small Onion
Allspice buds
Whole cloves
  Salt to taste
Whole peppers
10  Dried prunes
  Dried apples or pears
15  Cherries or raisins
2 tablespoons Flour
1 cup Sweet cream
1 teaspoon Sugar
½ cup Vinegar

Put vinegar into glass or crockery bowl (not metal) and into this catch the blood when killing the duck or goose and stir to avoid coagulation. Fresh pigs blood may also be used.

Cover the fowl trimmings and spare ribs with water, bring to a boil and skim. Put spices, celery, onion and parsley into a sack and add to soup. Cook slowly until meat is almost done, about 2 hours. Remove spice sack add fruit and cook for ½ hour more.

Blend flour with ½ cup of the blood mixture, add 3 T soup stock, and pour into soup, stirring constantly. Add sugar and cream and bring to a boil. Serve with egg noodles or potato dumplings.

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