Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Rye Bread | 1 slice (32g) | 83 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/4 Cup Vinegar
- Salt To Taste
- Variation: Omit carrots and celery, add 5 or 6 prunes.
Directions
1. In glass or porcelain container, collect blood from a freshly killed duck.
2. Immediately add 1 TBSP vinegar to keep blood from coagulating.
3. Place cut-up duck into pot with 3 to 4 quarts of hot water.
4. Add onion, spices, celery and carrots.
5. Salt to taste.
6. Cook about 2 hours.
7. Skim as necessary to keep broth clear.
8. When meat is tender, remove from broth, place in oven to keep hot.
9. Strain broth into a stainless steel or enameled pot. DO NOT USE ALUMINIUM.
10. Crumble bread, add remainder of vinegar and duck blood to the broth.
11. Bring to boil and reduce to simmer for about 15 minutes, stirring constantly with a wooden or stainless steel spoon.
12. Serve hot.
Category:Lithuanian Recipes
Category:Lithuanian Soups