Polish
Czernina
A traditional Polish sweet-sour duck blood soup, dark and glossy, simmered with duck broth, włoszczyzna, spices, and dried fruit. It is served hot with kluski or small egg noodles for a deeply old-fashioned, comforting bowl.
Watch it madeKocham Gotować · 3:04
Ingredients
- duck wings, neck, carcass pieces, or giblets600g
- cold water1.1 liters
- carrot, peeled1 medium
- parsley root or parsnip, peeled1 small
- celery root50g
- leek, white and light green part1 small piece
- onion, halved and charred on the cut side1 small
- bay leaf1
- allspice berries3
- black peppercorns6
- dried prunes40g
- dried apple or pear slices30g
- raisins15g
- fresh duck blood, chilled and from a trusted source120ml
- 10% spirit vinegar or apple cider vinegar2 tbsp
- all-purpose flour1 tbsp
- sugar1 to 2 tsp
- fine saltto taste
- cooked łazanki, kluski, or small egg noodles150g
- fresh marjoram or parsley, optionala pinch
Method
- Whisk the chilled duck blood with the vinegar until smooth, cover, and keep refrigerated until needed.
- Place the duck pieces in a pot with the cold water and bring slowly to a gentle simmer, skimming off any foam that rises.
- Add the carrot, parsley root or parsnip, celery root, leek, charred onion, bay leaf, allspice, peppercorns, and a small pinch of salt.
- Simmer uncovered very gently for about 1 hour, until the broth is full-flavored and the duck meat is tender.
- Add the prunes, dried apple or pear, and raisins, then simmer for 15 to 20 minutes more, until the fruit is soft but not falling apart.
- Strain the broth into a clean pot, reserving the dried fruit and any tender duck meat you want to return to the soup.
- Let the strained broth cool for 3 to 5 minutes so it is hot but not boiling.
- Whisk the flour into the vinegar-blood mixture until completely smooth.
- Temper the blood mixture by whisking in a ladleful of hot broth, then whisk in a second ladleful.
- Pour the tempered blood mixture slowly into the pot of broth while stirring constantly.
- Set the pot over low heat and warm the soup gently for 5 to 8 minutes, stirring often, until lightly thickened; do not let it boil or the blood may curdle.
- Return the dried fruit and any picked duck meat to the pot.
- Season with salt, sugar, and a little extra vinegar if needed, aiming for a clear sweet-sour balance.
- Divide the cooked łazanki, kluski, or egg noodles between two bowls and ladle the hot czernina over them.
- Finish with a small pinch of marjoram or parsley if desired and serve immediately.
Common questions
Can I substitute the duck blood or vinegar in czernina?
Duck blood is the defining ingredient, so there’s no true substitute for authenticity. If using blood, stick with chilled, trusted-source duck blood. Use vinegar or a little lemon juice to prevent coagulation and keep the mixture smooth.
How long should czernina simmer, and when do I add the fruit?
Simmer the duck and aromatics very gently for about 1 hour, until the broth tastes rich and the meat is tender. Add prunes, dried apple or pear, and raisins for the last 15 to 20 minutes only.
What are the most common mistakes when making czernina?
The biggest mistakes are boiling the broth too hard, adding the blood to boiling liquid, and skipping straining. Also avoid lumpy blood by whisking with vinegar first, and temper it with hot broth before returning it to the pot.
How should I store czernina and can I reheat it safely?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat slowly over low heat without boiling, because a hard boil can split the blood-based broth and dull the flavor.
What should I serve with czernina?
Serve it hot, usually with noodles, potatoes, or bread, depending on your family tradition. Keep the fruit pieces in the soup if you like a sweeter profile, and garnish simply so the broth stays the focus.