Polish: This is a late response to a request for czernina [tsher-NEE-na] recipe, by Recipe Cottage

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	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 "Kuchnia Polska". Ingredients: gizzards from one goose blood from one goose 250g vegetables (approx. one of each: celery/celeriac, carrots, parsley root, leek) 1 and 3/4 liter water 100g dried fruit (plums, apples) 1 laurel leaf pepper, salt, sugar lemon or vinegar (1 Tbsp + to taste) Preparation: Cover the dried fruit with water, let stand for some time [KP: the original recipe calls for a couple of hours, but Polish dried fruit is considerably more dry than anything one can get in the supermarket]. 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].