Czernina: Polish Duck Blood Soup

Name: Czernina: Polish Duck Blood Soup
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: European
Ingredients: 1 duck carcass (including wings and neck); 3 medium (roughly 6 oz, 170 g) carrots; 2 parsley roots (roughly 5.5 oz, 160 g); 1/2 celery root (roughly 5.5 oz, 160 g); 1 leek; 1 onion (roughly 6oz, 170 g); 5 bay leaves; 5 all-spice berries; 3 black peppercorns; 1 gallon of water (3.7 litres); 1 cup (250 ml) duck blood, fresh or frozen; 3.5 oz (100 g) dried fruit: prunes, pears, apricots; ½ cup (50-60 g) frozen pitted cherries; 2-3 tbsp sour cream; 1 tbsp all-purpose flour; 1 tbsp wine vinegar; ½ tsp sugar; ½ tsp dried marjoram; Salt, to taste; Pepper, to taste; egg pasta noodles; springs of fresh marjoram

Instructions

Prep:20minCook:1h 10min

Czernina is one of the oldest Polish soups, it's a regional speciality of Greater Poland and Pomerania. Czernina is brewed on duck stock, root vegetables, dried fruit and then enriched with duck blood. You may stumble upon this soup under another name, such as: czarnina, czarna polewka, czarna zalewajka, mała czarna.

Updated at: Wed, 11 Dec 2024 09:55:25 GMT