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Czarnina (Black Soup) - Pc fruits, offal, polish, soups, vegetables 1 fresh blood; from 2 ducks or 1 goose o 1 tablespoon 6% vinegar 7 cup ; water 1 fowl giblets 1 lb soup bones 2 dried mushrooms 8 oz mixed vegetables 2 oz honey cake 1 oz fat back 1 cup dried prunes -or- 1 cup dried cherries 1 sugar 1 salt 1 vinegar : To blood drained from freshly-killed animal, add 1 tbs vinegar and stir thoroughly; place in cold place under cover. : Cook stock with duck or goose giblets (gizzard, liver, heart, wings and legs which have been cleaned), soup bones and mushrooms. : Before meat is tender add cleaned vegetables and a piece of fat back, cook until tender, drain stock. : Soak a piece of honey cake in the stock, crush with spoon until smooth as paste, add to soup. : Cook prunes in small amount of water, remove pits and cut prunes; add with prune water to soup. : Cut giblets into thin strips and add to soup. : Add blood mixed with vinegar to soup, stirring constantly. Bring to the boil. : Add sugar and salt as well as vinegar to taste. Serve immediately. : Serve with lazanki prepared separately. _Polish Cookbook_ Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett. From: Jeff Pruett Date: 14 Apr 97 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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