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Czarnina -- Polish Duck Soup

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      Title: CZARNINA -- POLISH DUCK SOUP
 Categories: Ethnic, Soups
      Yield: 1 Servings
 
           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 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.
 
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