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Polish duck blood soup with dried fruit

Czernina is a duck soup seasoned with blood and dried fruit. Its flavour balances the sweetness of the fruit with a gentle tartness. To make it, simmer duck and vegetables for the stock, add the fruit, then carefully combine the soup with vinegar-treated blood.

Ingredients for about six servings

Use blood intended for consumption that has been properly chilled and treated to prevent clotting. Store it according to the seller's instructions and use it within its stated shelf life. The acidity of the blood and sweetness of the fruit vary, so taste the soup before adding more vinegar or sugar.

Duck and vegetable stock

Put the duck in a large pot and cover with cold water. Slowly bring to a boil and skim off any foam. Reduce the heat to a gentle simmer. Peel and wash the carrots, parsley root and celeriac, then cut into large pieces. Peel and halve the onion.

Add the vegetables, bay leaves and allspice to the pot. Simmer with the lid slightly ajar for about 1.5 to 2 hours, until the meat is tender, topping up the water if needed. Remove the meat and vegetables and strain the stock. Once the meat has cooled slightly, remove it from the bones and reserve for serving. Chop the vegetables and return them to the soup, or use them separately.

Slow cooking helps build a full flavour. For the basics of a similar stock, see this broth recipe. The fruit and seasoning give czernina its distinctive flavour.

Dried fruit and seasoning

Rinse the prunes and dried apples or pears. Cut any larger pieces, then add the fruit to the strained stock. Simmer for about 15 to 20 minutes, until soft and flavourful. If very dry, soak the fruit first in a little water and add it to the pot with the soaking liquid.

Taste the stock and season with salt and pepper. Wait until all the ingredients are combined before adding sugar or vinegar. Aim for a balance of sweetness and acidity that suits your taste. Add vinegar a few drops at a time, tasting after each addition.

How to add blood to the soup

  1. Stir the blood in a separate bowl. For a slightly thicker soup, mix in a tablespoon of flour until smooth.
  2. Reduce the heat under the pot. Gradually stir a few tablespoons of hot stock into the bowl, mixing constantly to warm the blood mixture.
  3. Slowly pour the mixture into the pot, stirring continuously. Heat gently, stirring, until the soup is hot and slightly thickened. Avoid a vigorous boil, which can spoil the texture.
  4. Blood is a raw ingredient: bring the soup to at least 74°C, checking with a kitchen thermometer. Season to taste and add the reserved boneless meat.

If small lumps form, strain the soup before adding the meat. Leave out the flour for a thinner soup.

Serving and storage

Serve hot with cooked noodles, dumplings or potatoes, dividing the fruit and meat among the bowls. Cook noodles separately so they do not thicken the whole pot during storage. For another tart soup, try cucumber soup.

Cool leftovers quickly, transfer to a shallow covered container and refrigerate. Eat within two days. Reheat each portion thoroughly, stirring. Reheat only the amount you intend to eat rather than repeatedly heating the whole batch.

FAQ

Why is vinegar added to the blood?

Vinegar helps prevent clotting and adds acidity. If the blood has already been treated with vinegar, taste the finished soup before adding more.

Does the fruit need to be sweetened?

No. Naturally dried fruit is enough. Decide how much sugar to add after cooking, as prunes, apples and pears vary in sweetness.

Can I make czernina without flour?

Yes. Flour is an optional thickener. The soup will be thinner without it but will retain the flavour of the stock, fruit and spices.