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Polish Duck Soup


saddened - | 64
14 Oct 2007  #31
Hia folks
I think i remember the name of the soups it was.

kaczadynia.
jamesy
2 Nov 2007  #32
well its that time once more yahoooo......TIME TO MAKE THE SOUP ...... i think im going to keep it on the down low frome my family though the last time i made 20courts and it was gon in 3 days im going to use 2 duck and 1 chikin you get alot more meet on the chiken and no one ever knows my mom taught me that trick and another is that if you have only one blood you can use a little bottl of gravy master to add to the blood its not to bad the best way though is 2duck 1 large whole chiken and 3 bloods and thats the only way to go!!! well gota go stir the soup see yall later....
krysia 23 | 3,059
2 Nov 2007  #33
don't let the vampires find out about it.
JBaranowski
23 Nov 2007  #34
Desperately seaking duck "juice" as the butchers in Merriville Indiana called it. We've moved to Minnesota and I miss grandma's soup. I do have her recipe and I have made it a few years ago, but it is all gone now. I will contact Antwi Farms and see if they will send me some. Thanks for the lead.

If they won't will you?
Thanks, The Baranowski crew.
white_eagle - | 2
5 Dec 2007  #35
czarnina is good I grew up on it along with KLUSKI

in order to get good duck blood today you must raise your own ducks and drain them for the soup so then you can have Czarnina with kluski and roast or boiled duck a real polish feast


polska

good recipe thank you
Smolinski - | 1
12 Dec 2007  #36
I still make and love this soup.Im 41 and learned to make it from my Grandmother.I dont put prunes or any fruit in it though.Our family recipe is on the sour side not sweet.I also make homemade kluskis or potato dumplings to go with the soup.I get blood from a poultry place in Detroit.
robertcarr
1 Apr 2008  #37
i have alot of hand polish for matle
SUEPHILIPS - | 5
20 Apr 2008  #38
Bucia made it all the time She took a duck folded its neck and cut it right across it She drained asmall amount in a jar that had 2 tbls. of white vinegar.She cleaned the duck cut it up in pieces added water salt prunes raisins and sometimes she added chopped apples. when the meat was tender she added the blood. But just about 3 tlbs. she let it cook afew minutes over low heat <simmer> and just before she put it on the table she sprinkled it with sugar. Boy that was some good stuff I forgot to mention she put egg dumplings in before the blood. Made out of 2 eggs and 2 cups of reg. flour. mix till not sticky take a teaspoon dip in half way lengthwise and drop dumplings in hot liquid releasing the dumpling, in the soup andkeep doing till all mixture is in cook 6min or till they are done
flaki
7 Jul 2008  #39
We can no longer get duck's blood as the Dept. of Agriculture has changed it's rules about raw animal products (especially in the Detroit area, where we could purchase it at a live poutry market on the east side). There was a bird flu scare a couple of years ago in that area regarding imported fowl from Asia that was sold predominatley to asian restaurants. Now it's impossible....a family member up there lives for the stuff..

Hi Smolinski-Where in Detroit can you still buy blood? I posted earlier about it and we had no luck our last visit there. A czarnina junkie is waiting there -
Thompson_St. ki
11 Sep 2008  #40
I also grew up with duck soup in Philadelphia (Port Richmond area). I ended up buying a duck an have a friend raise it out in the country. It wasn't as good as my Mom made but boy did it bring back memories.
iggie_zawicki - | 2
5 Oct 2008  #41
When I was growing up it was a big event to go with my grandfather to the farm for a duck. We would bring it home early on a Saturday morning. Once the duck had been bled and the soup started my anticipation would grow. The process took an entire day and the feast was not served until Sunday afternoon. Although the duck was part of the meal, all I ever wanted was the soup. My grandmother made kluski, which is a potato/egg noodle and the soup was flavored with prunes and vinegar. As I am writing this a flood of memories fills my mind, both of the aromas and the taste. That heritage was a lifetime gift that I treasure and reminiseover often. If you ever have the opportunity to try some czarnina don't pass it up.
gaworski
5 Oct 2008  #42
We had the pleasure of dining at the Auberge de Lil, a three star French restaurant in Alsace. I inquired from Herr Haeberlane, the chef, as to possibility of having that served in the restaurant (special request). He was very accommodating.........and when questioned, he confirmed that duck's blood and a dash of vinegar were absolutely essential to a great Charnina meal.

Sto Lot everyone.

Jack Gaworski
iggie_zawicki - | 2
5 Oct 2008  #43
When I was growing up it was a big event to go with my grandfather to the farm for a duck. We would bring it home early on a Saturday morning. Once the duck had been bled and the soup started my anticipation would grow. The process took an entire day and the feast was not served until Sunday afternoon. Although the duck was part of the meal, all I ever wanted was the soup. My grandmother made kluski, which is a potato/egg noodle and the soup was flavored with prunes and vinegar. As I am writing this a flood of memories fills my mind, both of the aromas and the taste. That heritage was a lifetime gift that I treasure and reminiseover often. If you ever have the opportunity to try some czarnina don't pass it up.
SeryyVolk
15 Nov 2008  #44
Some friends moved to France and on Thanksgiving they wanted to have a turkey. they ordered it and the local butcher delivered it live to their home.

Perhaps there are local farmers near where are who might do that for you with a duck.

You might find ona lead to one at the local farmers market.
krysia 23 | 3,059
15 Nov 2008  #45
In America the Poles call turkey a "Turek".
hehe, wouldn't wanna eat one of them guys, might fart in your face or something...Lol...
Lodz_The_Boat 32 | 1,535
16 Nov 2008  #48
Are you a monster....then why do you still keep it in fridge?.... bring her out! Slaughter her first... :)
pumpkinsmom
18 Nov 2008  #49
I am trying to find the ducks blood. Can you tell me the name of the butcher shops that carry it? I live in Cleveland.

Thanks,
pumpkinsmom
scott2415 - | 1
22 Nov 2008  #50
just got a duck today from joes poultry in south phila. on 9th st right down the st from pats steaks making soup tommorow still no problem getting the blood their my family have been getting it from him for over 40 years just go with your jar and vinigar and tell him what you are making
Kacia
8 Dec 2008  #51
Duck blood is not available in a conventional butcher shop. You will find it at a butcher shop in a Polish neighborhood, but understand that it is illegal to buy and therefore not readily available. Another source would be a person who raises ducks. Some people I know use Pig blood instead and Pig neck bones for the stock. It tastes about the same.
Visitor101
29 Dec 2008  #52
This is served at the Polonia (restaurant) in Hamtrameck, MI on Yantzee, and there is
a Polish Grocery Store around the corner on Jos Campo.
I hope this helps :)
OP Guest
30 Dec 2008  #53
laughing at all of all of you looking for duck's blood. Your Great Grand parents are shaking their heads at you. Have none of you thought for a minute what Great Grand Dad would have done? He would have only gone out to the closest pond! In the Toledo area just look up and go to "Stanley's Market" on Stickney Ave. Joe makes it daily and sells it by the coffee cup over the deli counter.
hsilop
10 Jan 2009  #54
My mother-in-law gave me her recipe, cause my husband loves it.
1 Duck - skinned
1/4 vinegar
1/4 sugar
1/2 pound raisins
20 prunes
4 dried apricots or 1 dried apples
2 dried peaches
salt to taste
1 square baking chocolate or 2 tbs. cocoa (she uses this instead of duck blood for color.
Cook the duck covered in water for 1/2 hr. add remaining ingredients and cook for 2 more hours. Serve with macaroni noodles.
OP Guest
15 Mar 2009  #55
its called CZARNINA, and there is a recipe that uses apple butter instead of the duck's blood
bimber94 7 | 254
16 Mar 2009  #56
If it's good for you it's probably been made illegal, suddenly! So cook it while you can, smacznego.
ZIMMY 6 | 1,601
16 Mar 2009  #57
Czarnina

I loved it when I was a little kid. Then when I found out what it was I never touched it again.
Cortimetrix
8 Apr 2009  #58
If you google either "Czarnina" or "Czernina" you will find plenty of recipes. I can't vouch for any of them, but they may be worth a try. It's very difficult to find this soup in restaurants unless you're in a city with significant ethnic populations (e.g., Chicago, Buffalo, Baltimore, etc.)
gianares - | 1
15 Apr 2009  #59
My mother, cousin to the late Bishop Alfred Abramowicz, the "Polish Prince" of Chicago. Is approaching her late years and craving Duck Soup. She used to make it homemade for us 5 kids and we all knew it as "chocolate soup". We all loved it as children but as part of the generation of fast food, fat free food, and wash your hands until they bleed, I guess we all kind of gave up on the whole, "Duck blood is good for us." thing. Thank God for age and wisdom! Now we are all craving this nutritious soup and can find no supp;ier of duck blood in the Chicago area. On Easter, my mom (She still cooks Polish sausage, ham, the onion skin eggs, lambs cakes, along with dunplings and so many dishes), well she told me she has dreams of eating duck soup again-she calls it "Blood Soup"- she's 73. Any advice would help. I'm looking in the yellow pages but to no avail......thanks
OP Guest
5 May 2009  #60
If you are in the Detroit area and want Czarnina, but don't want to make it, go to Three Brothers Restaurant in Plymouth. They only have it on Sundays, and it's great! Their pierogi is fabulous, too.


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