Czernina

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Czernina

Ingredients

  • gizzards from one goose
  • blood from one goose
  • 250g vegetables (approx. one of each: celery/celeriac, carrots, parsley
  • root, leek)
  • 1 3/4 liter water
  • 100g dried fruit (plums, apples)
  • 1 laurel leaf
  • pepper
  • salt
  • sugar
  • lemon or vinegar (1 Tbsp + to taste)

Instructions

Cover the dried fruit with water, let stand for an hour. Bring to boil in the same water. Add 1 tablespoon of vinegar to the blood and mix it. Cook a broth from the gizzards, spices and vegetables. Strain the broth. Add the blood to it. Bring to a boil stirring constantly. Add salt, sugar, lemon juice or vinegar to taste. Add vegetables cut in strips, finely cut gizzards and fruit. Serve with cooked lazanki (pronounced "wa-ZAN-kee" which is a basic homemade pasta cut in 1cm squares). Note: This is a late response to a request for czernina [tsher-NEE-na] recipe, which is a Polish soup made from goose or duck blood. The name comes from the word "czern" (blackness). Popular the dish is not, as far as I know. I had an opportunity to have it as a five year old child but declined the honor after learning more about ingredients... I was told it is very good, though. What follows is a recipe from the Polish cooking bible

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I loved this as a child, my Busia would make this I think for Easter every year...they used to call it "chocolate" soup...once I found out what was in it I would never touch it again! Funny how that goes isn't it?

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