Goose Blood Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- goose (with blood)
- onion
- grains black pepper
- bay leaf
- stakans beet brine
- stakan grated rye bread
- dried pears
- dried or fresh apples
- goose liver, sausage-stuffing eggs, fat, roll
Instructions
- Cook a giblet soup with onion, pepper, bay and beet brine (or dried fruit); strain.
- Rub the goose blood with grated bread, thin with broth, strain, and heat without boiling.
- Stuff and poach the goose neck, slice, and add to the tureen.