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

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 duck's blood to mixture and mix well.

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.