Title: Czarnina (Black Soup) - Pc
Categories: Soup Poland Offal Fruit Vegetable
Yield: 1 Servings

		Fresh blood; from 2 ducks or 1 goose or 1 pig
1	tb	6% vinegar
7	c	;water
		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
		Sugar
		Salt
		Vinegar

: 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 Ä

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