Duck or goose blood soup or czarnina (char-NEE-nah), also known as czernina and czarna polewka, is a Polish favorite and originated as a way to use up every part of a slaughtered duck or goose. Czarnina gets its name from the Polish word for "black" -- czarny -- referring to the soup's dark color. It is typically made with duck or goose blood, dried fruits and vinegar which prevents the blood from clotting, giving it a sweet-sour flavor, much loved by Eastern Europeans.

In Poland, unsuccessful 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 and duck parts from a butcher (or blanched pork neckbones). If blood isn't available or distasteful, try slepo (blind) czarnina, which is blood free.

My grandmother always creamed her czarnina. Here's a larger picture of czarnina served with kluski. More about cooking with blood.

See Also

Prune Soup Recipe or Blind Czarnina Recipe

Pumpkin Soup Recipe

Cold Rhubarb Soup Recipe