Staying warm on cool days can be duck soup
By ELLEN FOLKMAN
Published January 11, 2006
Ronald Wicinski wanted a recipe for Polish duck soup. Patricia Pomianowski, Wende Giovannoni and Eunice Woodhull share the recipe also known as czarnina.
The recipe comes from the Culinary Arts Institute Polish Cookbook and calls for a quart of duck blood, which you'll have to order from a meat market.
Wilma Keefer responds to Losa Bonelli's request for broccoli cheese soup and, as a bonus, also passes along one of her favorite recipes for salsa. She says it's great for a Super Bowl party.
For: Ronald Wicinski of St. Pete Beach
From: Patricia Pomianowski of Largo, Wende Giovannoni of Spring Hill and Eunice Woodhull of New Port Richey
Recipe: Duck Soup (Czarnina)Duck Soup (Czarnina)
1 duck (51/2 to 61/2 pounds), cut up
1 quart duck, goose or pork blood
1 1/2 pounds pork loin back ribs
2 quarts water
2 teaspoons salt
1 stalk celery
1 sprig parsley
5 whole allspice
2 whole cloves
1 pound dried prunes, pitted
1/2 cup raisins
1 small tart apple, chopped (optional)
2 tablespoons flour
1 tablespoon sugar
1 cup whipping cream or dairy sour cream
Salt, pepper, lemon juice or vinegar
Purchase duck and blood from meat market. The blood will contain vinegar. (If preparing your own poultry, put 1/2 cup vinegar into glass bowl with blood to prevent coagulation. Set aside.)
Cover duck and back ribs with water in a large kettle. Add salt. Bring to a boil. Skim off foam.
Put celery, parsley, allspice and cloves into cheesecloth bag and add to soup. Cover and cook over low heat until meat is tender, about 11/2 hours.
Remove spice bag from kettle. Discard bones, cut up meat. Return meat to soup. Add prunes, raisins and apple, if using; mix. Cook 30 minutes.
With beater, cream flour and sugar until smooth. Then add blood mixture, a little at a time, continuing to beat.
Add about 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly into the soup, stirring constantly until soup comes just to boiling.
Season to taste with salt, pepper, lemon juice or vinegar. Serve with homemade noodles, if desired.
Makes 2 1/2 quarts.
For: Lisa Bonelli of Palm Harbor
From: Wilma Keefer of Brooksville
Recipe: Broccoli Cheese Soup from the Barn Restaurant in Smithville, OhioBroccoli Cheese Soup
1 cup celery, chopped
1 cup onion, chopped
1 tablespoon butter
6 cups water
6 chicken bouillon cubes
2 8-ounce packages chopped broccoli
1 package 8-ounce thin noodles
1 1/2 to 2 pounds Velveeta cheese, cubed
6 cups milk
Salt and pepper to taste
Saute celery and onion in butter. Add water and bouillon cubes. Bring to a boil and add broccoli and noodles. Cook 10 to 15 minutes. Add cheese. Stir frequently until melted, then add milk. Season with a touch of garlic salt. Add salt and pepper to taste. It's best when simmered up to 2 hours. Freezes well.
Makes a little more than 4 quarts.
From: Wilma Keefer of Brooksville
Recipe: Brenda's SalsaBrenda's Salsa
12 cups ripe tomatoes, chopped
2 green peppers, chopped
8 hot peppers, chopped
4 Jalapeno peppers, chopped
3 cups chopped onions
3 tablespoons salt
12 garlic cloves
1 cup apple cider vinegar
4 teaspoons sugar
1 cilantro stem, chopped
Combine all ingredients in saucepan. Simmer until heated through. Use, or preserve in jars. To can: Boil jars, rings and lids. Cook salsa well and pour into jars and seal.Recipe request
Florence King is looking for two recipes.
One, is for Swiss Ginger Cake made with crystallized ginger. Florence saw it in a magazine not long ago. The second is for gingerbread.
- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to email@example.com Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.