📝 About This Recipe
Czernina is a legendary Polish delicacy, often called 'Chocolate Soup' for its deep, mahogany hue and complex flavor profile. This traditional soup balances the richness of a slow-simmered duck broth with the tartness of vinegar and the sweetness of dried fruits and honey. It is a masterpiece of rustic European culinary heritage, offering a velvety texture and a comforting, aromatic warmth that is truly unique.
🥗 Ingredients
The Broth Base
- 1 whole Duck carcass and giblets (approx. 4-5 lbs, including neck, heart, and gizzard)
- 10 cups Water (cold)
- 2 large Carrots (peeled and halved)
- 1 medium Parsnip (peeled)
- 1 piece Leek (white and light green part only)
- 1/4 bulb Celery root (Celeriac) (peeled)
Aromatics and Fruits
- 1/2 cup Dried prunes (pitted)
- 1/2 cup Dried pears or apples (sliced)
- 4 pieces Whole cloves
- 5 pieces Allspice berries
- 2 pieces Bay leaves
- 6 pieces Black peppercorns
The Liaison (Blood Mixture)
- 1 cup Fresh duck blood (mixed immediately with 2 tbsp vinegar to prevent clotting)
- 3 tablespoons All-purpose flour
- 1/2 cup Heavy cream or sour cream (at room temperature)
- 3-4 tablespoons Apple cider vinegar (adjust to taste for acidity)
- 2 tablespoons Honey or sugar (to balance the sourness)
- 1 teaspoon Salt (plus more to taste)
👨🍳 Instructions
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1
Place the duck carcass, neck, and giblets into a large heavy-bottomed stockpot. Cover with 10 cups of cold water.
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2
Bring the water to a slow boil over medium heat. Use a fine-mesh skimmer to remove any gray foam (impurities) that rises to the surface to ensure a clear broth.
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3
Add the carrots, parsnip, leek, celery root, bay leaves, allspice, and peppercorns. Reduce heat to low and simmer, partially covered, for 90 minutes.
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4
While the broth simmers, place the dried prunes and pears in a small bowl of warm water to rehydrate for about 20 minutes.
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5
Once the broth is rich and the duck meat is tender, strain the liquid into a clean pot. Reserve the carrots and any meat from the neck/bones; discard the other aromatics.
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6
Add the rehydrated dried fruits (and their soaking liquid) and the cloves to the strained broth. Simmer for another 15 minutes until the fruits are soft.
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7
In a medium mixing bowl, prepare the 'liaison.' Whisk together the duck blood (which should already have vinegar in it), the flour, and the cream until perfectly smooth with no lumps.
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8
Temper the blood mixture: Slowly ladle about 1 cup of the hot broth into the blood mixture while whisking constantly. This prevents the blood from curdling when added to the pot.
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9
Lower the heat of the main pot to the lowest setting. Slowly pour the tempered blood mixture into the soup, stirring continuously.
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10
Gently heat the soup for 5-8 minutes. Do NOT allow it to reach a rolling boil, as this will cause the blood to grain and the soup to lose its silky texture.
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11
Stir in the honey and the remaining vinegar. Taste the soup; it should have a distinct sweet-and-sour balance. Add salt and more vinegar or honey as needed.
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12
Dice the reserved carrots and duck meat and return them to the pot. Serve hot over traditional Polish noodles or potato dumplings.
💡 Chef's Tips
Always use cold water to start your broth for maximum flavor extraction. If you cannot find fresh duck blood, some specialty butchers sell it frozen; thaw it completely in the fridge before use. To avoid lumps, use a hand blender to mix the blood, flour, and cream before tempering. Never let the soup boil after adding the blood liaison, or the texture will become gritty rather than velvety. If the soup is too thin, you can add a little more flour mixed with cold water, but do so very gradually.
🍽️ Serving Suggestions
Serve with Kluski Lane (Polish drop noodles) or wide egg noodles. Pairs beautifully with a side of boiled potatoes topped with fresh dill. Accompany with a glass of dry red wine or a traditional Polish compote (fruit drink). Garnish with a dollop of sour cream and a sprig of fresh parsley for a modern touch. Traditionalists often serve this with a side of braised red cabbage.