Polish Duck or Goose Blood Soup (Czarnina or Czernina)
A traditional Polish sweet-sour soup, Czarnina combines duck or goose blood with vinegar and dried fruits.
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Instructions
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Mix fresh poultry blood with vinegar to prevent clotting, then cover and refrigerate.
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Place duck in a large pot, cover with cold water, and bring to a boil; skim any foam.
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Add bay leaf, marjoram, desired spices, salt, and pepper. Simmer partially covered for one hour.
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Stir in dried fruit and cook for an additional hour. Remove meat from bones and return it to the pot.
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Cool the soup in an ice bath and refrigerate until thoroughly chilled to facilitate fat skimming and prevent curdling.
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In a bowl, whisk flour into half-and-half until smooth. Incorporate three ladles of cold soup and the chilled blood-vinegar mixture.
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Return this combined mixture to the pot with the remaining soup. Heat gently for 20-30 minutes, stirring until the soup thickens and the raw flour taste is cooked out.
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Remove the bay leaf. Adjust seasonings, vinegar, and sweetness as needed before serving.