Czarnina -- polish duck soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Fowl trimming and blood | ||
| 1½ | pounds | Spare ribs |
| 1 | Stalk celery | |
| 2 | bunches | Parsley (small) |
| 1 | small | Onion |
| 4 | Allspice buds | |
| 4 | Whole cloves | |
| Salt to taste | ||
| 3 | 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 |
Directions
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.