Duck Blood Soup
A traditional Polish soup made with duck blood and clear poultry broth. It's a unique, rich, and flavorful soup that's a beloved staple in Polish cuisine.
Ingredients - Serves 6
- Sour cream - For serving
- Marjoram - 1 teaspoon
- Salt and pepper - To taste
- Allspice berries - 5
- Bay leaves - 2
- Garlic cloves - 2, minced
- Celery stalks - 2, chopped
- Carrots - 2, chopped
- Onion - 1 large, chopped
- Duck carcass - 1
- Duck blood - 1 cup
Let's Get Started
- Place the duck carcass in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for 2 hours.
- Add the onion, carrots, celery, garlic, bay leaves, allspice, salt, and pepper to the pot. Continue to simmer for another hour.
- Strain the broth and return it to the pot. Bring it to a simmer.
- Slowly pour in the duck blood, stirring constantly, until it is fully incorporated.
- Add the marjoram and continue to simmer for another 10 minutes.
- Season the soup with additional salt and pepper if needed.
- Serve the soup hot, with a dollop of sour cream on top if desired.
Dietary Info
- Dish Type: Soup
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Calories: 150
- Fat: 5g
- Carbs: 10g
- Protein: 15g
- Sodium: 800mg
- Sugar: 3g
