1 whole duck
6 bay leaves
Dash of cinnamon
1 onion
Salt to taste
1 piece celery
1/2 box peppercorns (whole)
6 carrots (cut)
1 tbsp. sweet marjoram

Clean and cut up duck. Place all ingredients with duck in pot. Boil until meat is tender. Mix 4 heaping tablespoons flour into pint sour cream. Mix well. Add ducks blood to mixture and mix together.

Add hot soup in small amounts making the mixture constantly thinner. Strain into the rest of the soup, stirring constantly. Bring to a boil and add 2 tablespoons vinegar and 1 tablespoon sugar.