Also referred as: Czarnina, Czarna Polewka, Czarna Zalewajka
Czernina: Polish duck blood soup
- 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
Place the meat and vegetables in a pot, cover with water. Cook like a traditional broth.
When meat softens, remove it from the broth (veggies too!). When they cool, remove skin/bones from the meat and chop the vegetables.
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.
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.
Add chopped vegetables and meat. Tastes great with dumplings or noodles.