Czernina: Polish Duck Blood Soup

Czernina z Krwi Kaczki

PL: Czernina z Kaczki

Czernina (pronounced: CHAR-nina) is one of the oldest Polish soups. It’s key ingredient is … blood. Mostly duck blood, but depending on the regional traditions, goose, hen, pig or rabbit vital fluids are used instead.

The soup’s name is spelled differently depending on a region (czarnina, czornina) and also known as czarna polewka, czarna zalewajka or juszyca.

In this post we’re going to get familiar with this somewhat controversial soup and will cook one too!

Shortcuts: History Bachelor’s nightmare Recipe FAQ and Troubleshooting

A Short History of Czernina

If you go through the oldest Polish cookbooks that survived the test of time, you’ll likely to notice an unusual dish – a soup called juszyca or czarnina/czernina. 

Its key ingredient? Blood, ideally duck or goose. Its distinctive sweet and sour taste is the hallmark of the traditional old-Polish cuisine.

As in many other dishes of that time, acidity of blood and vinegar was balanced with the sweetness of dried fruit. Czernina couldn’t do without a dash of exotic spices, which, together with a contrasting sweet & sour combination, created a perfect flavour for noble old-Polish tastebuds.

In 1682 Stanisław Czerniecki (chef of the Lubomirski princely family) described his methods of preparing czernina. His recipes collected in “Compendium Ferculorum” can be read till this day.

If such a noble family enjoyed this soup, it couldn’t have been just a commoner’s dinner, right?

Regional Dish Kept Alive in Literature

Duck blood soup is a well loved dish in the regions of Greater Poland and Pomerania. At the same time, it’s quite known (but not necessarily eaten) all-over Poland.

What propels one regional dish to fame while the others stay in relative obscurity? In case of czernina, if it isn’t familiar from our own home, then it’s from classic literature.

The soup was briefly mentioned in the national epic of Poland “Pan Tadeusz” (“Sir Thaddeus”) written by Adam Mickiewicz. And since this epic poem is a compulsory read in every Polish school, most of us got familiar with czernina.

Back in the day, over 200 years ago, if this soup was served to a young suitor trying to win a maiden’s hand, that could only mean one thing: a rejection.

This theme shows up in “Pan Tadeusz” here:

“The Pantler, my deceased dear Lord, the head
noble in the district owning land,
had a single daughter, and it was said
she was an angel courted by young devils.
Among them was a certain wild brawler,
Jacek Soplica, called in jest for his revels
and arrogance, the Senator-caller. (…)
He thought he might become the son-in-law
of my dear Lord, because he was received
so graciously; but when the servants saw
his true intent, how quickly they relieved
him of his urge to roost; quickly they served
the black soup, signifying refusal

“Sir Thaddeus or the Last Foray in Lithuania: a History of the Nobility in the Years 1811 and 1812” by Adam Mickiewicz, translated by Leonard Kress

Where to Buy Duck Blood?

🇵🇱 Here in Poland you’ll simply need to ask around. Usually the blood won’t be immediately available at the butcher’s, but often it can be ordered-in for a later purchase. Buy more in season and then freeze some for future use.

🗺️ Outside of Poland, buying duck blood (fresh or frozen) can be a challenge, unless you are lucky enough to live by a duck farm. 

I called up a few butchers in the US (in various states). A meat-market keeper from Detroit told me that due to legal changes by the Department of Agriculture, they’re no longer allowed to sell raw animal products of this kind.

I hear that it’s possible to get it in some Polish deli stores or Asian supermarkets / restaurants, so you might want to give it a try.

Alternatively, hop on a plane and visit Poland 😁

How to Make a Duck Blood Soup?

Okay, let’s assume that you were successful at getting, ahem, ahem… 🧛😆 blood.
I pre-ordered mine and collected from the butcher’s stall at the farmer’s market. What next?

How to Serve Czernina?

Traditionally, duck blood soup is served with boiled potatoes, ribbon pasta or dumplings – lane (“poured”) or kładzione (“laid” dumplings).

Garnish-wise, add some lightly precooked pear and/or plums. A healthy amount of chopped parsley will liven up the dish.

Czernina Polish Duck Blood Soup

Photo by MOs810 licenced under CC BY-SA 4.0, from Wikimedia Commons

Czernina: Polish duck blood soup

Course Appetizer
Cuisine Polish
Total Time 4 hours


  • 2 duck wings
  • 1 duck neck
  • duck giblets hearts, stomachs
  • 1 leek
  • 1 carrot
  • 1 celery root small
  • 1 parsley root
  • handful dried plums or pears
  • salt to taste
  • pepper to taste
  • 7 fl oz duck's blood 200ml
  • 3 tbsp vinegar
  • dried marjoram to taste


  1. Place the meat and vegetables in a pot, cover with water. Cook like a traditional broth. 

  2. When meat softens, remove it from the broth (veggies too!). When they cool, remove skin/bones from the meat and chop the vegetables. 

  3. Add a spoonful or two of warm broth to the duck's blood, mix together. Pour the blood into the rest of broth, mix well. 

  4. Next step is adding more flavour: gradually add vinegar and a pinch of sugar - the soup should be sweet & sour. Finish up with some marjoram.

  5. Add chopped vegetables and meat. Tastes great with dumplings or noodles.

Where To Eat Czernina?

Today, duck blood soup is more of a regional delicacy rather than an every-day dish. It slowly disappears from modern homes.

And frankly, I’m not surprised. Hunting down duck blood can be a struggle, and then cooking it well – even more so.

Why not just order a plate of rich Czernina in a restaurant?
Well, it may be tricky to find it on the menu. Especially outside of the region and outside of the season.

Keep in mind that czernina is somewhat a seasonal dish, best times are during a season of late-August till mid-December.

Fortunately, there are places to enjoy it. You’ll find them mostly in Greater Poland (Wielkopolska) and Pomerania (Kashubia and Kuyavia).

Here’s a list of places offering czernina (at the time of posting):

Greater Poland (Wielkopolska)

🏘️ Poznań & vicinity

In the “Best czernina competition” during the 2018 Good Taste Festival in Poznań, the following restaurants were selected as winners:

🍽️ Salon z Ogrodem (www|facebook|tripadvisor
📍 Limanowskiego 5/1, 60-743 Poznań

🍽️ Marcelino – chleb i wino (facebook|tripadvisor)
📍 Marcelińska 96A/206, 60-324 Poznań
Menu changes daily, check on facebook if czernina is available on that day.

More places serving czernina:

🍽️ Bamberka (www|facebook|tripadvisor)
📍 Stary Rynek 2, 61-772 Poznań

🍽️ Hyćka (www|facebook|tripadvisor)
📍 Rynek Śródecki 17, 61-126 Poznań

You’ll find more recommendations for Poznań here – the article is in Polish, but there is a map at the bottom of the page.



🍽️ MÙLK – Chëcz Kaszëbskô (www|facebook|tripadvisor)
📍 ul. Kaszubska 63, 80-297 Miszewko

🍽️ Nordowi Mol (www|facebook|tripadvisor)
📍 Celbowo 27 A, 84-100 Puck

🍽️ Kaszubski Młyn (www|facebook|tripadvisor)
📍 ul. Młyńska 11, Wierzchucino 84-113

🍽️ Gospoda u Szadego (www| facebook|tripadvisor)
📍 ul. Kartuska 82, 83-330 Borkowo
📍 Hala Selgros, ul. Wodnika 79, 80-299 Gdańsk


🏘️ Bydgoszcz

🍽️ Karczma Kujawska (www|facebook|tripadvisor)
📍 ul. Konna 14, 85-687 Bydgoszcz

🍽️ Karczma Rzym (www|facebook|tripadvisor)
📍 ul. Grunwaldzka 309, 85-438 Bydgoszcz

🍽️ “Pałacowa” in Pałac w Grochowiskach Szlacheckich (www|facebook|tripadvisor)
📍 Grochowiska Szlacheckie 2, 88-420 Grochowiska Szlacheckie, gm. Rogowo

🏘️ Toruń

🍽️ Karczma Spichrz (www|facebook|tripadvisor)
📍 ul. Mostowa 1, 87-100 Toruń

🍽️ Restauracja Ciżemka (www|facebook|tripadvisor)
📍 ul. Piekary 18, 87-100 Toruń


🍽️ Karczma Warmińska (www|facebook|tripadvisor)
📍 ul. Kościelna 1, 11-036 Gietrzwałd


🏘️ Warsaw & vicinity

🍽️ Szynk Praski ( www | facebook | tripadvisor )
📍 ul. Stalowa 37 lok. 29/30, 03-425 Warsaw

Food Festivals

📍 Lubraniec
The “Kuyavian Food Festival – Duck Blood Soup Day” is an annual culinary event organised by the municipality of Lubraniec.⁣ It’s 5th edition took place on 14th Sept 2019.

Did this post help you?

Kasia Kronenberger
Cześć, I’m Kasia.

Here at Polonist I’m spreading the love for the wonderful Polish food. >> Learn more

Never miss a recipe.
Subscribe now & start cooking!

Thanks for your feedback!

I’m always looking to improve the articles here to help you become an even better Polish cook :)

While you’re here, why not follow the Polonist on YouTube?

How can I improve it?

How can I improve it?