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DUCK BLOOD SOUP (CZARNINA)
- 5 1/2 to 6 1/2 lb. duck, cut up
- 1 qt. duck blood
- 2 qt. water
- 2 tsp. salt
- 5 whole allspice
- 2 whole cloves
- 1 lb. dried prunes, pitted
- 1 c. raisins
- 1 small tart apple, chopped (optional)
- 2 Tbsp. flour
- 1 Tbsp. sugar
- 1 c. sour cream
- salt and pepper to taste
- lemon juice or vinegar to taste
Buy duck and blood from butcher. The blood contains vinegar. Cover duck with water in a large kettle. Add salt. Bring to a boil. Skim off foam. Put allspice and cloves into a cheesecloth bag and add to soup. Cook and cover over low heat until meat is tender, about 1 1/2 hours. Remove spice bag from kettle. Add prunes, raisins, and apple. Mix. Cook 30 minutes. With beater, blend flour and sugar into cream until smooth. Then add blood mixture, a little at a time, continuing to beat. Add about 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly into soup, stirring constantly until soup comes just to boiling. Season to taste with salt, pepper, lemon juice or vinegar. Serve with noodles if desired. Makes about 2 1/2 quarts. If a thicker soup is wanted, increase flour to 3 to 4 tablespoons or add 1 cup pureed prunes.