Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- Fowl trimming and blood
- 1 1/2 lb Spare ribs
- 1 stalk celery
- 2 bn Parsley (small)
- 1 sm Onion
- 4 x Allspice buds
- 4 whl cloves Salt to taste
- 3 whl peppers
- 10 x Dry prunes Dry apples or possibly pears
- 15 x Cherries or possibly raisins
- 2 Tbsp. Flour
- 1 c. Sweet cream
- 1 tsp Sugar
- 1/2 c. Vinegar
Инструкции
- Put vinegar into glass or possibly crockery bowl (not metal) and into this catch the blood when killing the duck or possibly goose and stir to avoid coagulation. Fresh pigs blood may also be used. Cover the fowl trimmings and spare ribs with water, bring to a boil and skim. Put spices, celery, onion and parsley into a sack and add in to soup. Cook slowly till meat is almost done, about 2 hrs. Remove spice sack add in fruit and cook for 1/2 hour more. Blend flour with 1/2 c. of the blood mix, add in 3 Tablespoons soup stock, and pour into soup, stirring constantly. Add in sugar and cream and bring to a boil. Serve with egg noodles or possibly potato dumplings.
