Duck Soup (Czarnina)

Rating: 4.3 stars
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This is an old Polish recipe that was used at Easter time. This recipe is traditionally served with home made noodles. If desired the fruit can be removed, leaving broth to serve with noodle. If you do not know where to purchase a duck, contact a local farmer or butcher. If you prepare your own poultry be sure to add 1/2 cup vinegar to duck blood to prevent coagulation.

By BARB VAN ARKEL
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.

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  • Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.

  • Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.

  • Mix in prunes, raisins and apple. Simmer for 30 minutes.

  • In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

Nutrition Facts

Per Serving:
712.2 calories; protein 43g 86% DV; carbohydrates 32.8g 11% DV; fat 45.7g 70% DV; cholesterol 157mg 52% DV; sodium 597.5mg 24% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Jenn Skotnicki
Rating: 5 stars
05/14/2008
This was one of and still is my favorite soup. A lot of people think because it has duck blood in it that it is gross. But honestly it is the best soup in the world! The best way to explain the taste of this soup is like a sweet & sour soup you can add more sugar or more vinegar. All depends on your taste Read More
Helpful
(74)
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Jenn Skotnicki
Rating: 5 stars
05/14/2008
This was one of and still is my favorite soup. A lot of people think because it has duck blood in it that it is gross. But honestly it is the best soup in the world! The best way to explain the taste of this soup is like a sweet & sour soup you can add more sugar or more vinegar. All depends on your taste Read More
Helpful
(74)
ga'chong
Rating: 4 stars
07/29/2010
Mother's is always best right? So I agree with most ingredients except the heavy cream. It's just too heavy and too risky for a fruity soup with vinegar and lemon flavors! Also I put in onions and garlic and celery leaves and bay laurel leaves. I put all the fruits spices and vegetables in together with the duck and then strain the soup in a cheesecloth-lined colander. Then add the blood and thickening as expertly directed. It's an all morning process but so worth the trouble. Especially with the homemade kluski! My family eats the potato kluski by the ton! Read More
Helpful
(19)
sandy
Rating: 4 stars
09/17/2012
My grandmother mades this with pears instead of apples. And where would I find ducks blood? It has been a long time since i have had this soup and my grandmother is gone now so I have no idea how to find the blood..? Read More
Helpful
(11)
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Kathie
Rating: 4 stars
11/24/2012
I have made a similar recipe but never with any dairy. I can not purchase duck's blood. I found a German recipe that is similar and uses port wine. I've made it this way several times and was pleased with the result. Read More
Helpful
(9)
Di Jens
Rating: 5 stars
06/10/2014
Tried this and loved it. I'm from Wisconsin and we'd go to polish fest someone always made this and I miss it. More recently I buy the 'kit' from upstate NY from a place called Redlinski meats or buffalofoods.com. It's expensive so I usually buy two kits to save on shipping and it's a more rare treat. I've never added flour and I don't remember adding heavy cream maybe plain yogurt for that tang. I always top it off with sour cream too. A note to those first making any type of duck soup the duck needs to simmer a fairly long time or else you will have a bear of a time getting the meat off the bones. Although Redlinski's mixes the blood with vinegar to prevent clotting I usually add a bit more again for that sweet and sour flavor with the fruits and a touch of sugar. Love it! Blessings all! Dobra! Read More
Helpful
(7)
gail giddings
Rating: 5 stars
01/09/2019
I rarely make changes the first time I prepare a recipe & I didn't this time either. I loved this recipe! As it was not hunting season I got a duck from a local farmer and the vinegar did prevent coagulation just like she said it would. The interplay of all the flavors and the subtle richness of the sauce was incredible. I will definitely make it again. I can hardly wait for duck season when I can make it to my heart's content. I fear some people will be hesitant to procure a freshly butchered duck which is a shame because they will miss out on a truly glorious dish. Thank you thank you for submitting this recipe. Read More
Helpful
(1)
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