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1932 Frozen Soup Balls (Duck Heart and Collagen)

Ingredients

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Steps

  1. Finely dice zucchini, button mushrooms, and carrots; press the garlic and mince the dill; mix in a large bowl.
  2. Spread the veggie mix in a thin layer on parchment-lined baking sheet and dry at 120 F for 1 to 2 hours with the oven door slightly open.
  3. Cure the duck hearts: rub with paprika, turmeric, garlic powder, and secret herbs, cover in a large amount of salt, let sit 2 hours, then refrigerate 1 hour.
  4. Make the collagen base: put pig trotters in a deep pot with a whole onion, a carrot, a head of garlic, and whole allspice berries; salt, cover with water, and boil on low heat for a couple of hours.
  5. Wash the cured duck hearts thoroughly with cold water to remove the salt.
  6. Fry the hearts in butter with a bit of garlic and black peppercorns on high heat until a hard crust forms; cut into cubes.
  7. Separately fry diced onions in olive oil until golden brown.
  8. Blend the fried hearts into a thick paste, then add the golden onions and blend until smooth.
  9. Strain the collagen broth; blend the leftover soft meat and cartilage from the trotters with a splash of broth into a gelatin-like paste.
  10. Combine the heart paste, oven-dried vegetables, dried onions, salt to taste, and the collagen base; mix by hand into a dense uniform mass.
  11. Pack into portions and freeze into solid cubes.
  12. To serve, unwrap a cube, place in a bowl, and pour boiling water over it for about 30 seconds.

Recipe extracted by Foodle from “Survival Soup Balls: The Forgotten 1930s Secret to Eating for 2 Years.” by 1930s Survival Kitchen

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