Recipe by BARB VAN ARKEL
"This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation."
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1 (4 pound)
wild duck, whole
celery, cut into 2 inch pieces
chopped fresh parsley
whole allspice berries
tart apple - peeled, cored and chopped
salt and pepper to taste
fresh lemon juice
This was one of and still is my favorite soup. A lot of people think because it has duck blood in it that it is gross. But honestly, it is the best soup in the world! The best way to explain the taste of this soup is like a sweet & sour soup, you can add more sugar or more vinegar. All depends on your taste
Mother's is always best, right? So I agree with most ingredients except the heavy cream. It's just too heavy and too risky for a fruity soup with vinegar and lemon flavors! Also, I put in onions and garlic and celery leaves and bay laurel leaves. I put all the fruits, spices and vegetables in together with the duck and then strain the soup in a cheesecloth-lined colander. Then add the blood and thickening as expertly directed. It's an all morning process, but so worth the trouble. Especially with the homemade kluski! My family eats the potato kluski by the ton!
My grandmother mades this with pears instead of apples. And where would I find ducks blood? It has been a long time since i have had this soup, and my grandmother is gone now so I have no idea how to find the blood..?
I have made a similar recipe but never with any dairy. I can not purchase duck's blood. I found a German recipe that is similar and uses port wine. I've made it this way several times and was pleased with the result.
Tried this and loved it. I'm from Wisconsin and we'd go to polish fest, someone always made this and I miss it. More recently I buy the 'kit' from upstate NY from a place called Redlinski meats, or buffalofoods.com. It's expensive, so I usually buy two kits to save on shipping and it's a more rare treat. I've never added flour and I don't remember adding heavy cream, maybe plain yogurt for that tang. I always top it off with sour cream too. A note to those first making any type of duck soup, the duck needs to simmer a fairly long time or else you will have a bear of a time getting the meat off the bones. Although Redlinski's mixes the blood with vinegar to prevent clotting, I usually add a bit more, again for that sweet and sour flavor with the fruits and a touch of sugar. Love it! Blessings all! Dobra!
* Percent Daily Values are based on a 2,000 calorie diet.
Duck Soup (Czarnina)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 712
** Calories from Fat: 412
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