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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".
Rosół (Polish: ⓘ) is a traditional Polish soup based primarily on meat broth. Its most popular variety is the rosół z kury, or clear chicken soup. It is commonly served with capellini pasta (polish makaron nitki). A vegetarian version can be made, substituting meat with oil or butter.
At its core, this one is a chicken and veggie soup made even better with cheddar crust dippers served on the side for dunking. Get Ree's Chicken Pot Pie Soup recipe . C.W. Newell
Kiełbasa – sausage is a staple of Polish cuisine and comes in dozens of varieties, smoked or fresh, made with pork, beef, turkey, lamb, or veal with every region having its own specialty; Kiszka ziemniaczana – type of roasted sausage made of minced potatoes; Klopsiki – or pulpety, meatballs, often with tomato sauce
Chicken Tortilla Soup. You'll need rotisserie chicken, jalapeños, chili powder, diced tomatoes and a handful of other pantry ingredients to make this delicious savory soup.
Prdelačka, a traditional Czech pork blood soup made during the pig slaughter season [2] Saksang, a savory spicy dish from the Bataks of Indonesia made with pork or dog meat stewed in blood with coconut milk and spices; Schwarzsauer, a German blood soup with various spices cooked in vinegar-water and a sort of black pudding made with vinegar
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Zupa szczawiowa – Sorrel soup made of sorrel leaves and rice, served with hard-boiled egg. Flaki (or flaczki) – Beef or pork tripe stew with marjoram and spices. Vegetarians make this soup with oyster mushrooms. Rosół – Clear chicken soup served with noodles, usually short vermicelli. The stock is made of root vegetables and whole ...