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Czarnina -- Polish Duck Soup

 

Very old and traditional Polish soup.
165

Yield

8

servings

Prep

10

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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