Czarnina (Duck's Blood Soup)
1 duck cut up
1 lg. onion, held together with toothpick
Bouquet garni: 5-8 whole allspice, 4-6 whole cloves, 1 tsp mustard seed, 1 lg.
bay leaf, 1-3" cinnamon stick, tied in a cheese cloth bag
1 cup chopped carrots
1/2 cup pitted prunes
1/2 cup raisins
1 small apple, chopped
1 tbsp salt
1/4 tsp pepper
1 cup ducks blood
Cover duck with water, bring to boil. Skim off foam. Add spices wrapped in cheesecloth, salt, and pepper. Cover and simmer over low heat about 2 hours, until meat is tender. Remove meat and bones from soup.
Cut up meat and return to soup. Add prunes, raisins, and apple. Cook 20 more minutes. Stain 3 cups broth from soup; cool before adding blood mixture. If broth is cool, it is not as apt to curdle when the blood mixture is added.
To prepare blood mixture:
Mix about 2-4 tbsp flour and 1 cup of blood to form a smooth paste. Add cooled broth a little at a time to make a smooth mixture. When the flour, blood, and broth reach pour-able consistency, add slowly to soup in kettle; stir constantly but gently. Serve with kluski noodles. Don't let soup come to a boil when reheating.
Good luck with this recipe. As far as finding ducks blood, if you live near Toledo Ohio, I can tell you where to buy it but anywhere else, I am not sure. If you live near a city, look for a meat market that makes and sells their own kielbasa and fresh duck or someone that raises and processes their own ducks. DH says his mother used to buy the duck and get the blood herself but I won't go into any details! Polish people did not waste even the smallest amount of any foods, everything was used. The only thing that I make is Polish coffee cake which is a cross between a coffee cake and bread. Maybe one day I will make this soup!
Sandy C
(1/3/00)
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