Czarnina

Czarnina Recipe - A Traditional Polish Dish with Duck, Spare Ribs, and Dried Fruits

Region / culture: Poland | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Czarnina, also known as duck blood soup, is a traditional Polish dish that dates back centuries. This unique and flavorful soup is made with duck or goose blood, along with a variety of other ingredients that create a rich and hearty dish.

History

Czarnina has been a staple in Polish cuisine for generations, with recipes being passed down from one family member to the next. Originally, this dish was made with fresh pig's blood, but over time, duck or goose blood became the preferred choice. The combination of savory meat, sweet fruit, and tangy vinegar creates a complex and delicious flavor profile that is truly unique to this dish.

Ingredients

Fowl (duck or goose) trimming and blood
1.5 lb (680 g) spare ribs
1 stalk of celery
2 small bunches of parsley
1 small onion
4 allspice buds
4 whole cloves
salt to taste
3 whole peppers
10 dried prunes
dried apples or pears
15 cherries or raisins
2 tbsp flour
1 cup sweet cream
1 tsp sugar
0.5 cup vinegar

How to prepare

Pour vinegar into a glass or crockery bowl (not metal) and use it to collect the blood when killing the duck or goose. Stir to prevent coagulation. Alternatively, fresh pig's blood can be used.
Cover the fowl trimmings and spare ribs with water, bring to a boil, and skim off any impurities.
Place spices, celery, onion, and parsley into a sack and add it to the soup.
Cook slowly until the meat is almost done, approximately 2 hours.
Remove the spice sack, add the fruit, and cook for an additional 0.5 hour.
Combine flour with 0.5 cup of the blood mixture, add 3 tbsp of soup stock, and pour into the soup while stirring constantly.
Add sugar and cream, and bring to a boil.
Serve with egg noodles or potato dumplings.

Variations

Some variations of Czarnina include adding prunes, raisins, or pears for a touch of sweetness, or using different types of meat such as pork or beef.

Cooking Tips & Tricks

When preparing Czarnina, it's important to use a non-metal bowl when collecting the blood to prevent coagulation. Additionally, be sure to skim off any impurities that rise to the surface of the soup while cooking. Cooking the meat slowly and allowing the flavors to meld together will result in a more flavorful and delicious dish.

Serving Suggestions

Czarnina is traditionally served with egg noodles or potato dumplings, which help to soak up the rich and flavorful broth.

Cooking Techniques

Cooking Czarnina slowly over low heat allows the flavors to develop and meld together, creating a rich and delicious soup.

Ingredient Substitutions

If duck or goose blood is not available, fresh pig's blood can be used as a substitute. Additionally, different types of meat can be used in place of spare ribs.

Make Ahead Tips

Czarnina can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits, making it even more delicious.

Presentation Ideas

Serve Czarnina in a large bowl with a dollop of sour cream and a sprinkle of fresh parsley for a beautiful and appetizing presentation.

Pairing Recommendations

Czarnina pairs well with a hearty rye bread and a crisp green salad for a complete and satisfying meal.

Storage and Reheating Instructions

Leftover Czarnina can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Czarnina contains approximately 300 calories, making it a satisfying and filling meal.

Carbohydrates

Each serving of Czarnina contains approximately 25 grams of carbohydrates, making it a hearty and filling meal.

Fats

Czarnina is a rich and indulgent dish, with each serving containing approximately 15 grams of fat.

Proteins

This dish is a good source of protein, with each serving containing approximately 20 grams.

Vitamins and minerals

Czarnina is a nutrient-dense dish, with a variety of vitamins and minerals including iron, vitamin C, and potassium.

Alergens

Czarnina contains dairy and gluten, so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, Czarnina is a hearty and flavorful dish that is rich in protein and nutrients. While it is a bit higher in fat and calories, it can be enjoyed in moderation as part of a balanced diet.

Summary

Czarnina is a traditional Polish dish that is rich in flavor and history. With its unique combination of ingredients and complex flavors, this dish is sure to become a favorite in your household. Enjoy this hearty and delicious soup with your family and friends for a truly memorable dining experience.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a crisp autumn day, the leaves turning shades of red and gold as they gently fell to the ground. I had decided to take a stroll through the local farmer's market, hoping to find some fresh ingredients for my next cooking experiment.

As I meandered through the bustling market, I stumbled upon a small stand run by an elderly Polish woman. She had an array of colorful vegetables and fruits on display, as well as an assortment of herbs and spices. Intrigued by the exotic flavors and unfamiliar ingredients, I struck up a conversation with the woman.

She introduced herself as Mrs. Kowalski, a retired chef who had spent her life traveling the world and collecting recipes from different cultures. She regaled me with stories of her culinary adventures, from learning how to make paella in Spain to mastering the art of sushi in Japan.

But it was when she mentioned Czarnina that my ears perked up. Mrs. Kowalski described it as a traditional Polish duck soup, rich and hearty with a unique blend of flavors. She explained that it was a dish passed down through generations in her family, and she graciously offered to share the recipe with me.

I eagerly accepted, thanking Mrs. Kowalski profusely as she handed me a weathered piece of paper with handwritten instructions. I could hardly contain my excitement as I hurried home to gather the necessary ingredients.

The recipe called for duck, onions, apples, prunes, and a mixture of spices including allspice, cloves, and bay leaves. The process was labor-intensive, requiring hours of simmering and skimming to achieve the perfect balance of flavors.

But as I toiled away in the kitchen, I found myself transported back in time to Mrs. Kowalski's stories of distant lands and exotic cuisines. I imagined the bustling markets of Spain, the serene tea fields of Japan, and the cozy kitchens of Poland, where generations of cooks had lovingly prepared Czarnina for their families.

As the fragrant aroma of the soup wafted through my kitchen, I couldn't help but smile at the thought of Mrs. Kowalski and the serendipitous encounter that had led me to this moment. I felt a deep connection to her and to the countless cooks who had come before me, each one adding their own unique touch to this timeless recipe.

And when I finally sat down to savor a steaming bowl of Czarnina, I knew that I had found not just a delicious new dish, but a piece of culinary history that would forever hold a special place in my heart. Mrs. Kowalski's recipe had brought me closer to my roots and to a world of flavors and traditions waiting to be explored.

As I licked my lips and savored the last spoonful of soup, I whispered a silent thank you to Mrs. Kowalski and to all the cooks who had shared their knowledge and passion with me. And I made a silent vow to continue the legacy, passing down this treasured recipe to future generations so that they too could experience the magic of Czarnina.