Chetenina - Czarnina (Polish name)

• Fresh blood from one duck
• 1 lb (.5 kg). country ribs
• 1 herb bouquet
• 4 whole allspice
• 4 whole cloves
• 3 whole peppers
• 1/2 cup (125 ml) vinegar
• 10 prunes
• 1/4 cup (60 ml) golden raisins
• 2 Tbsp (30 ml). flour
• 1 cup (225 ml) sweet cream
• 1 tsp (5 ml). sugar
• salt, to taste
• potato dumplings

1. Into a glass bowl, pour the vinegar and mix in the duck blood; set aside.
2. Cover meat with water and add herbs and spices to cook for about 2 hours.
3. Strain soup and return to kettle.
4. Add fruit and cook 1/2 hour longer.
5. Mix flour into blood mixture, add 3 Tbsp (45 ml).
6. soup stock and pour into soup stirring constantly.
7. Add sugar and cream and bring to boiling; reduce to a simmer.
8. Serve over Kluski or potato dumplings.
9. Polish names: Kluski lazanki or Kartoflane Kluski.

fresh blood from one duck, country ribs, herb bouquet, allspice, cloves, peppers, vinegar, prunes, golden raisins, flour, sweet cream, sugar, salt, potato dumplings

Taken from online-cookbook.com/goto/cook/rpage/000428 (may not work)