Czarnina(Duck Blood Soup) - cooking recipe

Ingredients

fresh blood from 2 ducks or 1 goose or 1 pig
1 Tbsp. 6% vinegar
7 c. water
fowl giblets
1 lb. soup bones
2 dried mushrooms
8 oz. mixed vegetables
2 oz. honey cake
1 oz. fatback
1 c. dried prunes or 1 c. dried cherries
sugar
salt
vinegar

Preparation

To blood drained from freshly-killed animal, add 1 tablespoon vinegar and stir thoroughly.
Place in cool place, covered.
Cook stock with duck or goose giblets (gizzard, liver, heart, wings and legs which have been cleaned), soup bones and mushrooms.
Before meat is tender, add cleaned vegetables and a piece of fatback. Cook until tender; drain stock.
Soak a piece of honey cake in the stock; crush with spoon until smooth as paste and add to soup. Cook prunes in small amount of water; remove pits and cut prunes. Add with prune water to soup.
Cut giblets into thin strips and add to soup.
Add blood mixed with vinegar to soup, stirring constantly.
Bring soup to boil.
Add sugar and salt as well as vinegar to taste.
Serve immediately.
Serve with lazanki, prepared separately.