Czernina: Polish Duck Blood Soup

Also referred as: Czarnina, Czarna Polewka, Czarna Zalewajka

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.

Did this post help you?

Kasia Kronenberger Polish food blogger
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?