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polish soups

0341USMC0341USMC Member Posts: 1,073 ✭✭✭✭✭
edited February 2004 in General Discussion
does anyone know how to make ducks blood soup?
always try to have it on easter.my grand.mother used to make it but she died, so i need to no how to make it

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  • Shootist3006Shootist3006 Member Posts: 4,171
    edited November -1
    http://www.outernetweb.com/recipes/grandma/soups/hot/czarnina.html

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  • bigdaddyjuniorbigdaddyjunior Member Posts: 11,233
    edited November -1
    I'll look in my wife's polish family recipe book.

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  • sfrenchsfrench Member Posts: 316 ✭✭✭
    edited November -1
    use the search button
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  • Shootist3006Shootist3006 Member Posts: 4,171
    edited November -1
    or

    http://www.lakeshoreguardian.com/_2003/072003/foods.php

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  • bigdaddyjuniorbigdaddyjunior Member Posts: 11,233
    edited November -1
    Here's a good one.http://reapersofblood.org/br.html

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  • FrancFFrancF Member Posts: 35,278 ✭✭✭
    edited November -1
    Found this one-

    czarnina

    Collect the blood of a freshly killed duck or goose and stir in 1/4 cup 6% vinegar. Seal and refrigerate until ready to use.

    In pot combine duck or goose wings, neck, rump, heart, and gizzard with 8 cups cold water. Bring to boil, skimming off scum until no more forms, reduce heat and simmer 1 hr. Add several peppercorns, cloves, and allspice grains and 1/2 to 1 bay leaf plus the standard portion of soup greens and simmer another 1-1 1/2 hours or until meat easily comes away from bone.

    Dice giblets, remove meat from bones, dice, and return to strained stock. The soup vegetables may be diced and returned to pot or used in another dish according to preference. Add about 2 cups dried fruit: prunes, apples, pears, raisins, and simmer another 15-20 minutes. Fork-blend 2-3 Tablespoons flour with blood & vinegar mixture, add about 1/2 cup stock 1 Tablespoon at a time, stirring constantly, then return to pot.

    Season with salt, pepper, a pinch or 2 ground juniper berries (optional), sugar, and a bit more vinegar if needed to get a sweet, sour, winey flavor with subtly spicy undertones. Simmer gently several minutes and serve with egg noodles, noodle squares, grated-potato dumplings or cooked, diced potatoes.

    Enjoy- [:)]

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  • Queen of SwordsQueen of Swords Member Posts: 14,355
    edited November -1
    Mmmmm,...! Just like Babka used to make....she used to tell us it was 'chocolate soup'....

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