Chrissie Pissie (Christine Terepora)

Never be too old to dance in the kitchen or kiss for no reason.

Chrissie Pissie

Chrissie Pissie
Location
Hamilton, Ontario, Canada
Birthday
March 17
Company
Retired!!!
Bio
I learned long ago not to take myself too seriously. No one else does.

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Salon.com
AUGUST 30, 2011 12:23PM

CZARNINA... Bet Most of You Won’t be Making THIS Recipe!

Rate: 12 Flag

 

My husband and I recently returned from a trip to Poland and as we did a lot of traveling around, we were able to taste many of the local foods of the regions.  I’m not much of a cook but I love to try new foods so when I saw this soup on the menu of an upscale restaurant in the town of Torun, I decided to give it a try.  I wasn’t sure I was going to be able to eat it, but all I could think of was, “You don’t know if you’ll ever be back here, or if you’ll ever have this opportunity again.”

Why the trepidation?  I knew what this soup contained.  It’s one of those peasant foods where the whole animal is honoured; nothing is wasted.  But duck’s blood?  Yup, one of the main ingredients in this soup is the blood of a duck and before my mind slammed completely shut, I pried it open. I know, you don't have to say it. I am an adventurous soul, if nothing else......or is adventurous not quite the word for which you were searching?

When the soup arrived, I could feel the eyes of all at the table watching me. Again, I felt my mind starting the slam shut thing and I questioned my sanity. The soup was black and it smelled like..... soup. Pride overcame my fear and as I didn’t want to offend my fellow (natives to the town) diners, I dipped my spoon into the murky depths of the bowl.  Out came homemade noodles and other..... stuff.  I closed my eyes, inserted the spoon into my mouth and swallowed.  My eyes popped open and much to the amusement of the group, I exclaimed, “This is Sweet!”  Prunes, I was told.  I dipped again.  This time, there was less fear.

I ate it.  No gamey taste and it had a sweet and sour tartness to it that left me pleased in my choice of soup.  I did have difficulty with the colour, but I can now say, “Been there, done that, bought the T- shirt!”

Will I make it?  Not on your Nellie!!  Will I eat it again?  Make it brown and yes, I will.

If you are an adventurous cook with access to a deli or butcher which sells duck’s blood, you might be tempted to make it. 

I got the recipe from the Internet.

© Christine Terepora 2011

 

 

The entrance of the Restaurant.  The brick wall was built in the tenth century.  It’s what used to be the outside wall of the city.  There were openings in the wall from which archers shot arrows to protect the city.

 

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The fisherman is sitting at one of the tables.

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His fishing rod dips into the fish pond.

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The interior of the restaurant.

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CZARNINA

·         Blood from a freshly killed duck or goose (about 2 cups)

·         1/2 cup vinegar

·         Duck or goose parts (or 3 pounds blanched pork neck bones)

·         10 cups cold water

·         1 bay leaf

·         1/4 teaspoon marjoram (cloves, allspice are optional)

·         Salt and pepper

·         2 cups dried fruit (prunes, raisins, pears, apples)

·         2 cups half-and-half

·         4 tablespoons all-purpose flour

Preparation:

1.    Mix fresh blood with vinegar so it won't clot, cover and refrigerate until ready to use. Or you can buy the blood already mixed with vinegar at some European specialty stores.

2.    Place dressed duck pieces in a large pot. Cover with at least 10 cups cold water. Bring to a boil, skimming off any foam that rises to the surface. Add a stock sachet, if desired, marjoram and other spices, if using, and salt and pepper to taste. Return to a boil, reduce heat and simmer, partially covered, for 1 hour.

3.    Add the dried fruit and cook another hour. Remove meat from bones and return to the pot. Let the soup cool and refrigerate to make skimming off the fat easier, and prevent curdling once the blood and half-and-half are added.

4.    When ready to serve, in a large bowl, cream the soup by fork blending flour into half-and-half. Add 3 ladles of cold soup and blood-vinegar mixture and whisk until smooth. Transfer to pot with remaining soup and heat gently until soup is thickened and the raw flour taste is cooked out, about 20-30 minutes. Adjust seasonings, vinegar and sweetness, if necessary.

Serve with kluski (noodles).

 

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Comments

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Well....uh....NO! But, thanks for offering. Though I will not be trying anything with duck's blood as the main indigredent, I do applaude your courage in doing so. On a happier note, I LOVE the interior shots of that little cafe, but can ya get a big ole cheeseburger there?
Great photos of the restaurant. But I don't think I will try making the soup. My father used to bring home blood sausage and I was never able to even take a tiny bite.
Your post was delightful to read and I am glad the soup tasted good.
rated with love
Very beautiful pictures. Amazing. You are a true adventurer to try the soup. I refuse on principle to eat anything with blood in it, but I guess that would leave me open to eating brains, something else I don't want to do.

You may be called the adventurer. I am a stick in the mud and happy that way, I think. I did try octopus once and like that very much.

Great story and wonderful pics.
Torman, no, no cheeseburger, they did have a elk tartare. I had that too, but that’s not anywhere close to the challenge of the czarnina!
Poetess, we used to have blood sausage as well. I was given it when I was too young to refuse it. Perhaps that made trying the czarnina easier.
Auntynae, my husband takes good pictures. I am a brave little soldier, aren’t I!!!
Miguela, I take it that’s an unequivocal no.
I'm with Torman. Just give me a cheeseburger and I don't want elk tartare either. What is it with you? First the blood, then the raw meat. Are turning into a Vampire or what? Good pictures though, Adam! -R-
And this should be on the cover!! As should mine. :)
Pissie 1, we should be embarrassed by the number of times our stories end up on the cover! And if I hadn’t tried it, I wouldn’t have written this amazing account and you would not be grossed out and the world would be a less happy place! The pictures are good, aren’t they?
Great Post and I would try it in a heartbeat. Soul Food came from the worst of the meat given to the slaves, you took it and made the best eatin' in the world. Here in the south, we eat all of everything we kill, and I watch cooking shows and see gourmet shows and restaurants trying to cook it. Rich people paying big money on the parts of the food they would give away, and know no difference!
Duck Blood? Just like mama use to make!! :)

Rated!
scanner, so far, you’re the only one who’s ready to clink spoons with me!
Tink, I KNEW I’d hear from you! Anything made with bird.... anything , would have meaning for you.
I'm betting it is delicious! We often get squeamish when dealing with organs and blood or anything on a menu that has names that we recognize within our own bodies. I've gone mostly vegetarian but that's at odds with my rural roots and austerity genes which say, "You must eat everything, otherwise it's waste!" And I've often wondered what I'd do when traveling, if offered a dish and encouraged to eat -- I don't think I'd have the heart to refuse food, kindly offered.
I used to like blood sausage, but the liquified thing is kinda off-putting. Kudos for adventurous eating.
Well, ya know, since I'm a "go out in a hurricane" kind of person, I would make this. Maybe I'd use some other kind of hemo something if I could get it. Blood sausage is a big think here in Maine. It's avaialbe at all supermarkets. Rough bunch here!
Hey, if it's as tasty as you say, I'd be willing to try it, if I could find the ingredients--but around here, the only way to get duck blood would be to locate a duck and do a Dracula number on it! Kudos for you for trying it--I bet you're glad you did.
Bellwether, to be perfectly honest, I need to try this soup again. I was so focussed on the colour and the eyes watching me that I didn’t give it the attention it deserved. I ate it all, so it must have been good. And of course you would eat something if it was put in front of you. You’ve struck me as a kind person and for nothing would you want to hurt someone’s feelings.
Myriad, “off putting” is a very nice way to put it. It was a choice made on impulse and in retrospect, I’m glad I did it.
Robin, with what you do to get that perfect photograph, you are definitely adventurous. I’ve been told it can be made with the blood of a hog as well. There must be a lot of Europeans in your neck of the woods if blood sausage is so readily available.
Felicia, with your love of cooking, I’m betting you would try to make it if you could. I’ve learned blood from different animals can be used to make this soup. Perhaps a farmer? And you are right, I am glad I tried it.
It sounds delicious!

Now try Jamaican “cow cod” soup.

I won’t say what the main ingredient is but is not part of any “cow” you’ve ever heard of......

ʘᴥʘ
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skypixie0, I googled it. Urk. And I thought czarnina was a challenge..... and that’s no bull. Would you try it? I’d have to make sure the chef knew exactly what he was doing.
Chrissie,
I’ve eaten it many times. I am very fond of Caribbean food - especially Jamaican. Dishes such as cow foot, chicken foot, oxtail, escovitch fish, and curried goat are familiar friends as are veggies such as casava (casaba), plantain, green banana, dasheen, pear (avocado), yellow yam, and more.

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skypixie0, Puhhhhh!! And I thought I was adventurous! I rarely eat out, but I’m really going to have to find, among my friends, a kindred spirit food wise and try even more types of cuisine than I have. I’ve tried some of the foods you’ve mentioned, but you have inspired me to try more.