Czarnina
This traditional sweet and sour Polish soup is commonly served with noodles and potatoes. Up until the 19th century, Czarnina was served to young men proposing to their loved ones who had been rejected by their lover's parents.
Total Steps
7
Ingredients
15
Tools Needed
4
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- 1 whole duck, cut up for soup
- 1 small onion, diced
- 1 stalk celery, diced
- 1 whole apple, diced
- 1 whole carrot, diced
- 1 cup seedless raisins
- 8 pieces dried prunes
- 4 quarts water
- blood from 1 duck
- 2 tablespoons vinegar
- 4 tablespoons sugar
- 1 pint sour cream
- 1/2 cup flour
- salt(optional)
- pepper(optional)
Instructions
Step 1
Cover the duck with 4 quarts of water in a 6-quart kettle.
Step 2
Add the onion, celery, apple, carrot, raisins, and prunes to the kettle.
Step 3
Season with salt and pepper to taste. Cook over low heat until the meat is tender.
Step 4
Remove the duck meat from the kettle. In a separate mixing bowl, combine the sour cream, duck blood, and flour. Allow the soup to cool slightly, then stir the cream mixture into the cooled soup to prevent curdling.
Step 5
Cook the soup for 5 minutes, allowing it to thicken. Add sugar and vinegar to taste, one tablespoon at a time, until the desired sweet and sour balance is achieved.
Step 6
Remove the prunes and half of the raisins from the soup.
Step 7
Strain the soup for a clear broth. Return the duck meat to the strained broth and serve.