Duck Soup

== Description ==
== Ingredients ==
* 1 duck, cut up
* 1 onion, large
* 6 allspice berries
* 2 bay leaves
* available duck blood
* 4 ribs of celery
* 2 carrots
* 1 slice of rye bread, dark
* ¼ cup vinegar
* salt to taste
* Variation: omit carrots and celery, add 5 or 6 prunes.
== Directions ==
# In glass or porcelain container, collect blood from a freshly killed duck.
# Immediately add 1 tbsp vinegar to keep blood from coagulating.
# Place cut-up duck into pot with 3 to 4 quarts of hot water.
# Add onion, spices, celery and carrots.
# Salt to taste.
# Cook about 2 hours.
# Skim as necessary to keep broth clear.
# When meat is tender, remove from broth, place in oven to keep hot.
# Strain broth into a stainless steel or enameled pot. Do not use aluminium.
# Crumble bread, add remainder of vinegar and duck blood to the broth.
# Bring to boil and reduce to simmer for about 15 minutes, stirring constantly with a wooden or stainless steel spoon.
# Serve hot.
Category:Lithuanian Soups
Category:Rye bread Recipes
Category:Prune Recipes
Category:Duck Recipes
Category:Celery Recipes
Category:Carrot Recipes
Category:Recipes that need photos