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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.
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