Czarnina -- Polish Duck Soup
Very old and traditional Polish soup. 176
176
Ingredients
| 1 ½ | pounds |
pork ribs
|
|
| 1 | each |
celery stalks
|
|
| 2 | bunch |
parsley leaves
|
|
| 1 | small |
onions
|
|
| 4 | each |
allspice
|
* |
| 4 | each |
cloves
whole |
* |
| 3 | each |
sweet bell peppers
whole |
|
| 10 | each |
prunes
dried |
|
| 15 | each |
cherries
|
|
| 2 | tablespoons |
all-purpose 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 tablespoon soup stock, and pour into soup, stirring constantly.
Add sugar and cream and bring to a boil.
Serve with egg noodles or potato dumplings.
Nutrition Facts
Serving Size 254g (9.0 oz)Amount per Serving
Calories 45159% of calories from fat
% Daily Value *
Total Fat 30g
46%
Saturated Fat 12g
59%
Trans Fat
0g
Cholesterol 114mg
38%
Sodium 106mg
4%
Total Carbohydrate
6g
6%
Dietary Fiber 2g
10%
Sugars g
Protein
55g
Vitamin A 33%
•
Vitamin C 250%
Calcium 11%
•
Iron 17%
* based on a 2,000 calorie diet
How is this calculated?
