Czernin, czarnina, black soup - the goose

[JustJohn or JJ]

Czernin, czarnina, black soup - the goose

Today will be a black soup. I know that some people have when reading the title, it's the soup of the blood got sick. But I'm not at all sorry about that because I czernina like a child . Once widely used the all parts of the animal, including blood. Today, we use rather just meat , and is it of the better pieces. Opponents of this dish will remind, however, that the black pudding or blood is added.

Czernin was in our house Christmas dish. Christmas family dinner at Grandma bought a live goose and her blood was boiling the soup later. Children fed the tale long enough, that is a soup with chocolate in what we believed quite easily because of the color and sweetish taste. But when the truth came out it did not discourage me and continue czernina eat considering it as a real p
delicacy - of course, if it is well prepared and seasoned.

You know what that goose pipki ? They are delicious !





Czernina to goose

preparation time: approx. 45 minutes + 3 hours. cook the broth

ingredients:

BROTH - 4 goose necks
4 goose stomachs
1 serving of carrots without cabbage
1 small onion
Spices - 3 bay leaves, allspice 5 beads, teaspoon black peppercorns, 1 tablespoon sugar caramel

Czernina - 250 mL of blood goose or duck can be frozen
2-3 teaspoons of vinegar, spirit I gave 10%
2 teaspoons flour
100 grams of dried plums
50 g raisins
1/2 glass. Frozen cherries, pitted
1 pulp
approx. 1.5 l of broth of geese
5 pcs. Juniper berries
5 pcs. Allspice
1 heaping tablespoon of dried marjoram
to taste - salt and freshly ground black pepper, fresh thyme, if necessary. honey




Method: BROTH - without the neck skin and stomach flooded with cold water and cooked approx. 1.5 hours over low heat. After this time I added cleaned vegetables from carrots, onions and spices tanned. With sugar did a dry frying pan caramel and also I added to the pot. Even I cooked almost 2 hours until the meat went away from the bone. Przecedziłam.

Czernin - prunes, raisins and cherries flooded two cups of broth and cooked until they were soft. Juniper and allspice in a mortar utłukłam, I added to the fruit together with the diced apple and marjoram. Cooked together even 10-15 minutes. I remixed.

Blood had frozen - the day before I took the container from the freezer to the refrigerator and left to slowly dissolve. To the crude blood room temp. I added vinegar and flour. Rozmieszałam very carefully so that there are no lumps. In a saucepan I boil the remaining liter of broth. With vigorous stirring rod slurry I poured in a thin stream of blood, vinegar and flour. I stirring constantly led to a boil. I added a puree of the whole fruit and soup przecedziłam and rubbed through a sieve. I have replaced to taste with salt, freshly ground pepper and a sprig of fresh thyme. If the soup was too Kwaskowa can sweeten a small amount of honey.

I give czernina with small dumplings potato , pieces of goose cooked (meat and gizzards) and plums cut into strips marinated with vinegar and pumpkin.

[Jaga]

John

Great pictures, I never are czarnina, although I have heard lots about it. Pyza that presents Polish food is a favorite character of my daughter, since we watched movies about how Pyza was created as a round dumpling (pyza) and then was visiting Poland.