Polish Czernina with Duck Blood and Spices
Traditional Polish Duck Blood Soup
A rich and hearty Polish soup, Czernina is made with duck blood for a unique and flavorful meal sure to satisfy taste buds and culinary curiosity alike.
- 2 h
- 6
- Advanced
Ingredients
For the Broth
For the Soup Enrichment
For the Seasoning
For Thickening
Preparation
Marinating the Duck
Clean and cut the duck
Clean and cut the duck into pieces.
Combine ingredients
Place the duck pieces in a large pot with water.
Add vegetables and spices
Add the carrot, parsnip, garlic, bay leaves, and allspice berries.
Preparing the Blood Mixture
Mix blood and vinegar
Stir the duck blood with vinegar to prevent coagulation.
Ensure the blood mixture does not boil to prevent curdling.
Soak dried fruits
Soak the chopped prunes and apples in water for 15 minutes.
Drain soaked fruits
Drain and set aside the soaked fruits.
Cooking Process
Making the Broth
Simmer the duck, vegetables, and spices over medium heat for about 1.5 hours until the meat is tender.
Finishing the Soup
Add the prunes, apples, and vinegar to the broth. Simmer for an additional 15 minutes.
Thickening the Soup
Whisk the flour with sour cream, then gradually add the duck blood mixture, stirring continuously.
Plating & Serving
Polish Czernina with Duck Blood and Spices
Polish Czernina with Duck Blood and Spices
Plating & Serving
Ladle the soup into bowls and serve hot. The soup is best enjoyed with fresh bread or dumplings.