Czarnina - Polish Duck Soup

  • 1 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
  • 1 salt to taste
  • 3 whole peppers
  • 10 dried prunes
  • 1 dried apples or pears
  • 15 cherries or raisins
  • 2 Tbsp flour
  • 1 cup sweet cream
  • 1 tsp sugar
  • 1/2 cup vinegar image placeholder

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 tsp soup stock, and pour into soup, stirring constantly. Add sugar and cream and bring to a boil. Serve with egg noodles or potato dumplings.

Servings: 8 to 10
Submitted by: Recipe Group Member
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