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