Polish Duck Or Goose Blood Soup Recipe

Duck or goose blood soup, known variously as czarnina (char-nee-nah), czernina, and czarna polewka, is a polish favorite that originated as a way to use up every part of a slaughtered duck or goose. Czarnina gets its name from the polish word czarny for "Black, " Referring to the soup's dark color. It is typically made with duck or goose blood, dried fruits, and vinegar, giving it a sweet-sour flavor, much loved by eastern europeans. And it can be paired nicely with kluski noodles or potato dumplings. In the past, unsuccessful polish suitors would receive czarnina from the maiden's parents to let them know their advances were not welcome. If you don't have access to a freshly slaughtered duck or goose and its blood, you may be able to purchase the blood at a polish deli, where it will already be mixed with vinegar to keep it from clotting. You can also get duck parts from a butcher (or use blanched pork neck bones). If blood isn't available or distasteful, try lepo (blind) czarnina, which is blood free.