![]() ![]() ![]() What propels one regional dish to fame while the others stay in relative obscurity? In case of czernina, if it isn’t familiar from our own home, then it’s from classic literature. If such a noble family enjoyed this soup, it couldn’t have been just a commoner’s dinner, right? Regional Dish Kept Alive in Literatureĭuck blood soup is a well loved dish in the regions of Greater Poland and Pomerania. At the same time, it’s quite known (but not necessarily eaten) all-over Poland. His recipes collected in “Compendium Ferculorum” can be read till this day. In 1682 Stanisław Czerniecki (chef of the Lubomirski princely family) described his methods of preparing czernina. Czernina couldn’t do without a dash of exotic spices, which, together with a contrasting sweet & sour combination, created a perfect flavour for noble old-Polish tastebuds. Its distinctive sweet and sour taste is the hallmark of the traditional old-Polish cuisine.Īs in many other dishes of that time, acidity of blood and vinegar was balanced with the sweetness of dried fruit. Its key ingredient? Blood, ideally duck or goose. If you go through the oldest Polish cookbooks that survived the test of time, you’ll likely to notice an unusual dish – a soup called juszyca or czarnina/czernina. In this post we’re going to get familiar with this somewhat controversial soup and will cook one too! If you’re still hesitant to try this one, fry another Polish soup, for example: The soup’s name is spelled differently depending on a region (cz a rnina, cz o rnina) and also known as czarna polewka, czarna zalewajka or juszyca. But before you scroll, there’s important stuff to know below. Mostly duck blood, but depending on the regional traditions, goose, hen, pig or rabbit vital fluids are used instead.įor the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. Czernina (pronounced: CHAR-nina) is one of the oldest Polish soups.
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