Duck Blood and Beef Entrail Soup

A traditional Eastern European soup that combines the rich flavors of duck blood and beef entrails.

Ingredients - Serves 4

Rinse the beef entrails thoroughly under cold water.
Place the entrails in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 1 hour.
Add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pot. Continue to simmer for another hour.
Strain the soup, reserving the broth and entrails. Discard the vegetables and bay leaves.
Cut the entrails into bite-sized pieces and return them to the pot with the broth.
Stir in the duck blood and simmer for 10 minutes, until the soup thickens slightly.
Season with additional salt and pepper if needed, then serve hot.