Czernina Polish Duck Blood Soup

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.