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Czarnina Polish Duck Soup Recipe

Czarnina Polish Duck Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Czarnina Polish Duck Soup recipe  PDF


Fowl trimming and blood 1 1/2 lb Spare ribs
1 Stalk celery
2 bn Parsley (small)
1 sm Onion
4 Allspice buds
4 Whole cloves
Salt to taste 3 Whole peppers
10 Dried prunes
Dried apples or pears 15 Cherries or raisins
2 tb Flour
1 c Sweet cream
1 ts Sugar
1/2 c 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 mi ture, 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.

Czarnina Polish Duck Soup recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
471 people have voted
Last Reviewed on 2019-06-19



Wednesday, Jun 19 2019 Download & Print Czarnina Polish Duck Soup recipe  PDF   Soup recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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