Czernina
Photo: Wikimedia Commons · Public domain

History

Czernina is the most Wielkopolska of all dishes and the most polarising of all Polish soups. The dish dates to at least the 17th century, when blood-thickened soups were common across Slavic Europe, and survived in Greater Poland after they faded elsewhere. The sweet-sour balance from vinegar and dried plums or pears distinguishes the Poznań version. In folk tradition, a serving of czernina was the signal a suitor's marriage proposal had been declined.

Book a food experience

Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.

★ 4.3 (307)
Warsaw

Guided tour · 3h 30m

Warsaw: Polish Food Tour

The Polish food tour is a great way to experience a must-try cuisine of this amazing country. A professional guide will teach you all there is to...

fromzł 335Check dates

Browse every bookable food experience

Common allergens: Gluten, Eggs

Make it at home

Yield 6Hands-on 40 minTotal 3 hrDifficulty Intermediate

Ingredients

  • 1 whole duck, jointed (keep the blood from the butcher, around 200ml)
  • 2 carrots, diced
  • 1 parsnip, diced
  • 1 large onion, halved
  • 100g celeriac, diced
  • 2 bay leaves, 6 allspice grains, 4 cloves
  • 100g dried prunes, pitted
  • 50g dried pears, sliced
  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • Salt and black pepper
  • For kluski lane (poured noodles): 2 eggs whisked with 100g flour and a pinch of salt

Method

  1. Place the duck pieces in a heavy pot with 2.5L cold water, the carrots, parsnip, onion, celeriac, bay leaves, allspice and cloves. Bring slowly to a boil, skim the foam, then simmer covered for 2 hours until the meat falls from the bone.
  2. Lift the duck out, strip the meat from the bones and dice. Strain the broth and return it to a clean pot.
  3. Add the prunes and dried pears, simmer 15 minutes until plump.
  4. Whisk the duck blood with the vinegar in a jug to prevent clotting. Take the pot off the heat. Ladle a cup of hot broth into the blood mixture and whisk hard. Pour the blood mixture into the pot slowly, whisking constantly. Do not boil after this step.
  5. Stir in the honey, return the duck meat, season with salt and pepper.
  6. For the kluski: pour the egg-flour batter in a thin stream into the gently steaming soup; it will set into ribbon noodles in 60 seconds.
  7. Ladle into bowls and serve hot with rye bread.

Tip from the editors. Order the blood with the duck from a Polish butcher; it must be fresh and unstrained.

Where to eat czernina

Czernina in Poznań

Hyćka ★ 4.5

$$ Modern Polish

Srodka kitchen on Rynek Srodecki since 2014 from Sadowski couple; Wielkopolska classics: czernina, szare kluchy, namesake elderflower cordial.

Why locals goOn the Śródka side of the river, this Wielkopolska room is the city's most local regional kitchen but tourists rarely cross from Stary Rynek to find it.

TipBook by phone a day ahead and ask for the small room upstairs.

Directions

Podkoziołek ★ 3.9

$$ Greater Poland RegionalStary Rynek

Podkoziołek on Stary Rynek in Poznań is a Wielkopolska restaurant opposite the Koziołki, with handmade pierogi, plendze, czernina and golonka in a vaulted.

OrderPlendze (Greater Poland potato pancakes) with mushroom sauce.

TipTime your visit to 12:00 to catch the Koziołki, the mechanical goats above the town hall, butting heads.

Directions

Ratuszova ★ 3.9

$$ Modern PolishStary Rynek

Ratuszova on Stary Rynek 55 in Poznań is a modern-Polish room in a historic tenement, in business since 1954, with roast duck, czernina and game.

OrderRoast duck with apples and red cabbage.

TipSit in the vaulted cellar room for the proper Stary Rynek atmosphere; the upstairs is brighter but less characterful.

Directions

All Poznań signature dishes →

More cities are in research. Want czernina covered somewhere specific? Tell us where you want to eat.

Browse all dishes →