[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Czernina or Blood Soup[/title][fusion_text]
Week of October 20th to October 24th, 2008
Week of October 20th to October 24th, 2008
CZERNINA OR BLOOD SOUP (Thanks to Janet Retka)
Collect the blood of a freshly killed duck or goose and stir in 1/4 cup vinegar. Seal and refrigerate until ready to use. In pot, combine duck or goose wings, neck, rump, heart and gizzards with 8 cups cold water. Bring to boil, skimming off scum until no more forms, reduce heat and simmer 1 hour. Add several peppercorns, cloves and allspice grains and 1/2 to 1 bay leaf plus the standard portion of soup greens (minus Savory cabbage) and simmer another 1 to 1 1/2 hours or until meat easily comes away from bone. Dice giblets, remove meat from bones, dice, and return to strained stock. The soup vegetables may be diced and returned to pot or used in another dish according to preference. Add about 2 cups dried fruit: prunes, apples, pears, raisins, and simmer another 15-20 minutes. Fork blend 2-3 Tbs. flour with blood and vinegar mixture. Add about 1/2 cup stock, 1 Tbs. at a time, stirring constantly, then return to pot. Season with salt, pepper, a pinch or 2 of ground juniper berries (optional), sugar and a bit more vinegar if needed to get a sweet, sour, winey flavor with subtly spicy undertones. Simmer gently several minutes and serve with egg noodles, noodle squares, grated potato dumplings or cooked, diced potatoes. Variation: Fork blend 1/2 cup sour cream with flour and blood and vinegar mixture before adding to stock.
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