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Czernina (Polish pronunciation: [t͡ʂɛrˈɲina] ⓘ, from czarny – "black"; also spelled czarnina or czarna polewka – "black soup") is a Polish soup traditionally made of duck blood and clear poultry broth. Rabbit or pig blood can also be used as alternatives. [1] [2] In English it can be called "duck blood soup".
Pork and duck are the most common animal used to create this raw blood pudding. The most popular is tiết canh vịt, made from freshly killed duck blood, pork and chicken. Tiết canh can be made from duck, goat, pig, goose, chicken, calf, [1] [2] [3] as well as from snake, crab, lobster, blood cockle, [4] [5] [6] or vegetables. [7] [8]
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Xiaolongbao and duck blood and vermicelli soup. Duck blood, vermicelli, dried fried tofu, dried small shrimp, duck gizzards, duck intestines, duck livers, scallion, and coriander are used to make the soup. [2] Nanjing people also like to add chili oil and vinegar to the soup base. Authentic duck blood and vermicelli soup is cooked with more ...
Pressed duck (French: canard à la presse, caneton à la presse, canard à la rouennaise, caneton à la rouennaise or canard au sang) is a traditional French dish. The complex dish is a specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair . [ 1 ]
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