Czarnina is a beloved traditional Polish soup known for its deep, dark color and unique flavor profile that balances savory richness with subtle sweetness. This hearty dish typically features duck or goose blood thickened with flour, simmered in a broth made from fowl trimmings and spare ribs. The addition of dried fruits like prunes, apples, or cherries provides a delightful contrast to the earthy, metallic notes of the blood. Often served during festive occasions like Christmas Eve or New Year’s, this warming comfort food pairs beautifully with egg noodles or potato dumplings. It is a rustic, home-style meal that offers a complex interplay of textures and tastes, perfect for cold winter evenings.
Czarnina — Polish Duck Soup
Description
Czarnina is a beloved traditional Polish soup known for its deep, dark color and unique flavor profile that balances savory richness with subtle sweetness. This hearty dish typically features duck or goose blood thickened with flour, simmered in a broth made from fowl trimmings and spare ribs. The addition of dried fruits like prunes, apples, or cherries provides a delightful contrast to the earthy, metallic notes of the blood. Often served during festive occasions like Christmas Eve or New Year's, this warming comfort food pairs beautifully with egg noodles or potato dumplings. It is a rustic, home-style meal that offers a complex interplay of textures and tastes, perfect for cold winter evenings.Ingredients
Directions
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Place the fowl trimmings and spare ribs in a large pot and cover with water.
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Bring the liquid to a boil, then reduce heat to a simmer and skim off any foam or impurities that rise to the surface.
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Place the celery, onion, parsley, allspice buds, and cloves into a cheesecloth or spice sack.
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Tie the spice sack securely and add it to the simmering broth.
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Cover and cook slowly for about 2 hours, or until the meat is tender and the broth is flavorful.
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Remove the spice sack and discard.
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Add dried prunes, dried apples or pears, and cherries or raisins to the pot.
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Continue cooking for another 30 minutes to infuse the fruit flavors into the broth.
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In a separate bowl, mix duck blood with vinegar immediately after collection to prevent coagulation, stirring constantly.
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In another small bowl, blend flour with a half cup of the blood mixture to create a smooth slurry.
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Add three tablespoons of hot soup stock to the flour-blood slurry to temper it.
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Slowly pour the tempered slurry into the simmering soup, stirring constantly to prevent lumps.
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Add sugar and sweet cream to taste, adjusting the balance of sweet and savory.
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Bring the soup to a gentle boil, stirring frequently, then remove from heat once thickened.
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Serve hot with egg noodles or potato dumplings on the side.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 13.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.0mg1%
- Total Carbohydrate 3.1g2%
- Dietary Fiber 0.8g4%
- Sugars 1.4g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
