Polish czarnina (duck blood) soup recipe

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
Fresh ducks blood (about 450 ml or 2 cups)

200 ml (just less than 1 cup) white wine vinegar

4 tablespoons plain flour

Various duck parts (offal included)


5 Allspice buds

Handful of dried fruits including cherries and prunes

Salt and Pepper, to taste

Sugar, to taste


  • If your duck blood is fresh, mix with the vinegar to prevent it clotting. If you’re buying it, it’s probably already mixed with vinegar anyway.
  • Next step is to make a stock from the duck parts; throw them in a large pot with about 2.5 litres of water and the spices and slowly bring to the boil.
  • Taking any scum from the surface, before reducing the heat down to a simmer and leaving for 1 more hour or until the meat is tender.
  • Remove all the duck pieces and remove from the heat. Next, add in the fruit, blood, and flour (gradually) while stirring to thicken.
  • Taste and season with salt, pepper and sugar as required. Remove the meat from the bones and add back into the soup.

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