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LOCATION: Recipes >> Polish >> This is a late response to a request for czernina [tsher-NEE-na] recipe,

Print this Recipe    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].

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