Name: Duck Soup (Czarnina)
Cuisine: Poland
Ingredients: 15 cherries or raisins; Dried apples or pears; 3 whole peppers; 1 cup sweet cream; 2 tablespoon flour; 1 small onion; 4 whole allspice; 4 whole cloves; Salt to taste; Fowl trimmings and blood; 1 ½ lbs. spare ribs; 1 stalk celery; 2 sprigs parsley; ½ cup vinegar; 1 teaspoon sugar

Preparation info

Difficulty
Easy

Appears in

Treasured Polish Recipes for Americans

By Polanie Club

Published 1948

About

Ingredients

Fowl trimmings and blood
1 ½ lbs. spare ribs
1 stalk celery

Method

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 pig's blood may also be used.

Cover the fowl trimmings and spare ribs with water, bring to boiling point 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). Re

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Ingredients

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