Czarnina -- Polish Duck Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Fowl trimming and blood,
1 1/2 lbs: Spare ribs,
1 Stalk: celery,
2 bunch: 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 tbsp: Flour,
1 cup: Sweet cream,
1 tsp: Sugar,
1/2 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 1/2 hour more. Blend flour with 1/2 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.
Source from luhu.jp
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 1/2 hour more. Blend flour with 1/2 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.
Source from luhu.jp