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                                                                  Duck or goose blood soup or czarnina (also known as czernina and czarna polewka ) is a Polish favorite and originated as a way to use up every part of a slaughtered duck or goose. If you don't have access to a freshly slaughtered duck or goose and its blood, you may be able to purchase the blood at a Polish deli and duck parts from a butcher (or blanched pork neckbones). If blood isn't available or distasteful, try slepo (blind) czarnina, which is blood free. My grandmother always creamed her czarnina. Here's a larger picture of czarnina served with kluski. More about cooking with blood.

                                                                  Ingredients
                                                                  • Yes No 2 cup goose
                                                                  • Yes No 1/2 cup vinegar
                                                                  • Yes No goose parts
                                                                  • Yes No 10 cup water
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 tsp marjoram
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 cup dried fruit
                                                                  • Yes No 2 cup half and half
                                                                  • Yes No 4 tbsp all purpose flour
                                                                  • Mix fresh blood with vinegar so it won't clot, cover and refrigerate until ready to use. Or you can buy the blood already mixed with vinegar at some European specialty stores. Place dressed duck pieces in a large pot. Cover with at least 10 cups cold water. Bring to a boil, skimming off any foam that rises to the surface. Add a stock sachet, if desired, marjoram and other spices, if using, and salt and pepper to taste. Return to a boil, reduce heat and simmer, partially covered, for 1 hour. Add the dried fruit and cook another hour. Remove meat from bones and return to the pot. Let the soup cool and refrigerate to make skimming off the fat easier, and prevent curdling once the blood and half-and-half are added. When ready to serve, in a large bowl, cream the soup by fork blending flour into half-and-half. Add 3 ladles of cold soup and blood-vinegar mixture and whisk until smooth. Transfer to pot with remaining soup and heat gently until soup is thickened and the raw flour taste is cooked out, about 20-30 minutes. Adjust seasonings, vinegar and sweetness, if necesary. Serve with soup kluski or potato dumplings.
                                                                  Cuisine:YesNopolish
                                                                  Yields: 10servings czarnina
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 2 hours
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    blend

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