Czernina: Poland’s Traditional Duck Blood Soup

Introduction

Czernina, also known as czarnina or duck blood soup, is one of Poland’s most distinctive and traditional dishes—a sweet-sour soup made from duck or goose blood, dried fruits, and vinegar. While the idea of blood soup may seem unusual to those unfamiliar with it, czernina has been a cherished part of Polish cuisine for centuries, particularly in rural areas where it emerged from the practical need to use every part of slaughtered poultry.

This dark, richly flavored soup has a unique taste profile—slightly sweet from dried fruits and plums, tangy from vinegar, and earthy from the blood. Traditionally served with kluski (dumplings) or pasta, czernina represents Polish culinary tradition at its most authentic and uncompromising. The soup is particularly associated with weddings and has given rise to the Polish saying “dostać czarninę” (to receive czernina), meaning to be rejected in a marriage proposal.

For Polish families in the Bay Area with deep roots in traditional cooking, czernina represents a connection to Poland’s agricultural past and the resourcefulness of Polish peasant cuisine.

Historical Background

Czernina has been part of Polish cuisine for at least 500 years, with historical records mentioning blood soups from the 16th century. The dish emerged from the practical wisdom of peasant cooking—when a duck or goose was slaughtered, nothing was wasted, including the blood. This resourcefulness transformed what might seem like a byproduct into a nourishing, flavorful soup.

The soup was particularly popular in Greater Poland (Wielkopolska), Kashubia, and other regions with strong agricultural traditions. Different regions developed their own variations, but the core elements remained constant: poultry blood, vinegar to prevent coagulation, dried fruits for sweetness, and spices for complexity.

Czernina became deeply embedded in Polish wedding traditions and folklore. According to custom, when a young man came to ask for a woman’s hand in marriage, the family’s response would be indicated through food. If they approved of the match, they would serve sweet pastries or cake. If they disapproved, they would serve czernina—the dark soup symbolizing rejection. This tradition gave rise to the expression “dostać czarninę” (to get czernina), meaning to be rejected. While this custom is no longer practiced, the saying remains in Polish language, and czernina’s association with weddings persists.

During Poland’s difficult historical periods—partitions, wars, communist era—czernina remained a practical dish that could be made when duck or goose was available, providing nutrition when resources were limited.

Today, czernina is less common than it once was, with younger generations sometimes unfamiliar with it. However, it remains beloved by those who grew up with it and is still served at some traditional restaurants and in rural areas. The dish represents authentic Polish culinary heritage and connects modern cooks to centuries of tradition.

Traditional Czernina Recipe

Note: This is an authentic but challenging recipe. Duck or goose blood must be very fresh and properly handled.

Ingredients:

For the Soup:

• 1 whole duck (4-5 lbs) or equivalent duck parts
• 1 cup fresh duck blood (from the butcher)
• 1/2 cup white vinegar or red wine vinegar
• 10 cups water or duck stock
• 1 cup dried pitted prunes
• 1/2 cup raisins
• 2 apples, peeled and diced
• 1 pear, peeled and diced
• 1 large onion, diced
• 3 carrots, diced
• 2 celery stalks, diced
• 2 parsnips, diced
• 4 bay leaves
• 10 black peppercorns
• 6 allspice berries
• 3-4 tablespoons sugar (to taste)
• 1/4 cup additional vinegar (to taste)
• Salt to taste
• 1 cup sour cream
• 2 tablespoons flour

For Serving:

• Kluski (small egg noodles) or lane kluski (dumplings)
• Fresh parsley

Preparation Steps:

Preparing the Blood:

1. Mix Blood with Vinegar: Immediately upon receiving fresh blood from the butcher, mix it with 1/2 cup vinegar. Whisk well and refrigerate. The vinegar prevents coagulation and must be added right away.

Making the Soup:

1. Cook the Duck: Place the whole duck or duck parts in a large pot. Cover with cold water. Bring to a boil, skimming foam as it rises. Add bay leaves, peppercorns, and allspice.

2. Simmer: Reduce heat and simmer gently for 1.5-2 hours until the duck is very tender and falling off the bone.

3. Remove Duck: Take out the duck and set aside to cool. Strain the broth through cheesecloth. You should have about 8-10 cups of clear broth.

4. Prepare the Duck Meat: Once cool enough to handle, remove all meat from the bones, discarding skin and bones. Shred or chop the meat.

5. Cook Vegetables and Fruits: Return the strained broth to the pot. Add onions, carrots, celery, and parsnips. Simmer for 15 minutes. Add dried fruits (prunes, raisins) and fresh fruits (apples, pear). Simmer for another 15-20 minutes until all fruits and vegetables are tender.

6. Season: Add sugar and vinegar to taste. The soup should have a balanced sweet-sour flavor. Start with 3 tablespoons sugar and 1/4 cup vinegar, then adjust. Season with salt.

7. Thicken: In a small bowl, mix sour cream with flour until smooth. Temper it by slowly adding a ladle of hot soup while whisking, then pour this mixture back into the pot, stirring constantly. This thickens and enriches the soup.

8. Add the Blood: This is the crucial step. Remove the soup from heat. Slowly add the blood-vinegar mixture to the warm (not boiling) soup, stirring constantly. If added to boiling liquid, the blood will coagulate into unpleasant clumps. The soup should turn a rich, dark brown color.

9. Heat Gently: Return the pot to very low heat. Warm gently, stirring constantly. Do not let it boil or the blood will curdle. The soup is ready when hot throughout.

10. Add Duck Meat: Add the shredded duck meat back to the soup. Heat through.

11. Serve: Ladle into bowls over cooked kluski or noodles. Garnish with fresh parsley.

Simplified Modern Version

For those who want to try czernina without using blood:

Ingredients:

• Duck broth (as above)
• Dried fruits and vegetables (as above)
• 1/4 cup prune juice concentrate
• 2 tablespoons beet juice (for color)
• Sweet-sour seasoning (sugar and vinegar)
• Sour cream and flour

Preparation:

Follow the recipe above but omit the blood. Use prune juice concentrate and beet juice to approximate the color and add depth. While not authentic, this version gives a sense of the sweet-sour flavor profile without the blood.

Serving Suggestions

Traditional Service

Serve czernina in deep bowls over lane kluski (small dumplings), garnished with fresh parsley. Accompany with rye bread.

With Noodles

Serve over thin egg noodles or wide ribbon noodles.

As Part of a Traditional Meal

Czernina can be the first course, followed by roasted duck (the rest of the duck used for the soup) with potatoes and red cabbage.

Wedding Service

Historically, czernina was served at weddings (though not as the rejection soup!), often as part of a multi-course meal.

Cultural Significance

Czernina holds a unique place in Polish culture, representing:

Agricultural Heritage: The soup embodies the peasant tradition of using every part of slaughtered animals, wasting nothing.

Regional Identity: Particularly associated with Greater Poland and Kashubia, where it remains more common.

Wedding Folklore: The saying “dostać czarninę” and the associated customs are well-known in Polish culture, even among those who’ve never tasted the soup.

Culinary Authenticity: Czernina represents Polish cooking at its most traditional and uncompromising—a litmus test of connection to old-world cuisine.

Generational Knowledge: The skill of making czernina is passed down through families, representing the transmission of culinary wisdom.

For older Polish immigrants, czernina can evoke powerful memories of childhood in rural Poland. For younger generations, it represents a connection to traditions that may be fading but remain culturally important.

Regional Variations

Wielkopolska (Greater Poland) The classic version with duck, dried fruits, and the characteristic sweet-sour balance.

Kashubia May include goose instead of duck and sometimes has a higher proportion of dried fruits.

Silesia Some versions include vinegar cucumbers or pickles for extra sourness.

Eastern Poland Occasionally made with chicken or rabbit blood if duck was unavailable.

Modern Restaurant Contemporary chefs sometimes create “czernina-inspired” dishes without blood, focusing on the sweet-sour fruit flavors.

Tips for Making Czernina

Working with Blood

• Blood must be absolutely fresh—same day as slaughter
• Mix with vinegar immediately to prevent coagulation
• Keep refrigerated until use
• Never add to boiling liquid—it will curdle
• Stir constantly when adding to ensure smooth incorporation
• The soup should not boil after blood is added

Flavor Balance

• The soup should be sweet-sour, not just sweet or just sour
• Adjust sugar and vinegar to your preference
• Different dried fruits affect sweetness—adjust accordingly
• The blood adds an earthy, rich flavor that’s hard to describe
• Fresh fruits (apples, pears) provide freshness

Finding Ingredients

• Duck blood can be ordered from specialized butchers or duck farms
• Call ahead—most places need advance notice
• Asian markets sometimes have duck blood (for Chinese blood tofu)
• Whole ducks are available at most grocery stores and Asian markets
• If blood is unavailable, consider the bloodless version

Storage and Reheating

• Czernina keeps refrigerated for 2-3 days
• Reheat very gently—do not boil
• The flavors meld and improve overnight
• Can be frozen, though texture may change slightly
• Thaw in refrigerator and reheat gently

Making Czernina in the Bay Area

Finding ingredients for czernina in the Bay Area:

Duck: Available at Asian markets, specialty butchers, whole Foods, and upscale grocery stores.

Duck Blood: This is challenging. Options include:

• Specialized poultry farms (call ahead)
• Asian markets (for making duck blood tofu)
• Duck farms in Petaluma area
• Online specialty meat purveyors
• If unavailable, make the bloodless version

Other Ingredients: Readily available at any grocery store.

Polish families in the Bay Area who make czernina often do so for special occasions, sometimes coordinating with others in the community to share fresh duck blood from a farm source.

Health and Nutritional Information

Czernina is surprisingly nutritious:

Benefits:

• High protein from duck meat
• Iron from blood (very bioavailable form)
• Vitamins from fruits and vegetables
• Minerals, especially from duck broth
• Collagen from long-cooked duck

Considerations:

• High in cholesterol due to blood
• Can be high in sugar depending on preparation
• Rich and filling—serve moderate portions
• Best as an occasional special dish

Czernina in Polish Traditions

Wedding Customs: Though no longer practiced, the tradition of serving czernina as rejection is part of Polish folklore.

Rural Traditions: Still made in some rural areas, particularly after slaughtering ducks or geese.

Family Reunions: Families with roots in regions where czernina is traditional may make it for special gatherings.

Cultural Events: Polish cultural organizations sometimes demonstrate czernina-making as educational heritage preservation.

For the Curious but Hesitant

If you’re interested in czernina but hesitant about blood:

Start with the Story: Understanding the cultural context makes it more approachable.

Try at a Restaurant: Some Polish restaurants serve it—try a small amount first.

Make the Bloodless Version: Get a sense of the sweet-sour flavor profile.

Respect the Tradition: Even if it’s not for you, appreciate its cultural significance.

Keep an Open Mind: Many people who grew up without it learn to appreciate it.

Conclusion

Czernina represents Polish culinary heritage at its most authentic and uncompromising. This dark, sweet-sour soup made from duck blood and dried fruits embodies the resourcefulness, practicality, and deep connection to agricultural life that characterized Polish peasant culture for centuries. While it may not be for everyone, czernina is an important part of Polish culinary tradition.

For the Bay Area Polish community, whether making authentic czernina or simply preserving the stories and traditions surrounding it, this distinctive soup serves as a connection to Poland’s rural past and the wisdom of generations who transformed every ingredient into nourishment.

If you’re adventurous and want to experience Polish tradition in its most authentic form, try czernina. Prepare it carefully, balance the sweet and sour, add the blood with patience. When you taste it—that unique combination of rich duck broth, sweet dried fruits, tangy vinegar, and earthy blood—you’ll be tasting something that connects directly to centuries of Polish heritage. And whether it becomes a favorite or remains a one-time cultural experience, you’ll have participated in a tradition that has sustained Polish families and culture for hundreds of years.

And remember: in Polish tradition, receiving czernina is no longer a rejection—it’s an invitation to experience authentic Polish culinary heritage in its most distinctive form. Na zdrowie!