Czernina (Czernina)
Overview
Czernina is a dark Polish soup made from duck blood and clear poultry broth. The broth is simmered from duck with root vegetables, then dried plums, pears or apples and spices such as allspice and marjoram are added. Fresh duck blood mixed with vinegar, so that it does not clot, is whisked in with a little flour at the end, turning the soup a deep chocolate brown. The taste is sweet and sour, rich and slightly earthy. It is served with thin noodles, small dumplings or potatoes and pieces of the duck. Today it is rare and mostly made at home or in regional restaurants.
History
Czernina has been eaten in Poland since at least the eighteenth century and was once common in the countryside after the slaughter of geese and ducks. It is also known in Lithuania and in Polish American families, where it is called duck blood soup. In old Polish tradition a young man who asked for a girl's hand and was served czernina by her family knew he had been refused.
Main ingredients
Duck blood, duck broth, vinegar, dried fruit, noodles or potato dumplings, marjoram. The soup is built on duck blood broth and is usually served hot. Diet: contains meat; not usually gluten-free.
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Recipe
Method
- 11 h 30 min
Simmer the duck and vegetables for 1 hour and 30 minutes, then strain.
- 220 min
Add the dried fruit and spices and simmer for 20 minutes.
- 3
Whisk the blood with the flour and a ladle of broth.
- 4
Stir it into the soup and heat gently without boiling.
- 5
Season sweet and sour and serve with noodles and duck meat.
- ✓
Serve. About 2h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
