|
Czarnina -- Polish Duck Soup alcohol, breakfast, polish, poultry, side dish slavic, soups 1 fowl trimming and blood 1 1/2 lb spare ribs 1 stalk celery 2 bunch parsley (small) 1 small onion 4 allspice buds 4 whole cloves 1 salt to taste 3 whole peppers 10 dried prunes 1 dried apples or pears 15 cherries or raisins 2 tablespoon flour 1 cup sweet cream 1 teaspoon sugar 1/2 cup vinegar 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 1/2 hour more. Blend flour with 1/2 cup of the blood mixture, add 3 T soup stock, and pour into soup, stirring constantly. Add sugar and cream and bring to a boil. Serve with egg noodles or potato dumplings. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - Funny Blonde Jokes - Phone Cards Asia |