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Title: Czarnina (Black Soup) - Pc
Yield: 1 Servings

Ingredients

      1    fresh blood; from 2 ducks or
           - 1 goose o
      1 tb 6% vinegar
      7 c  ; water
      1    fowl giblets
      1 lb soup bones
      2    dried mushrooms
      8 oz mixed vegetables
      2 oz honey cake
      1 oz fat back
      1 c  dried prunes -or-
      1 c  dried cherries
      1    sugar
      1    salt
      1    vinegar

Instructions

: 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 Ž

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