Pomeranian cuisine

thumb Czernina (, 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. In English it can be called "duck blood soup".

thumb|267px|Corned Eisbein, with Sauerkraut thumb|267px|Ham hock position

traditional way of preserving herring

Pampuchy (; see alternative names) are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or are served hot: either sweet (e.g. with jam or fruit) or savoury (e.g. with sauce or with the addition of meat).

regional cuisine

Ruchanki is a flat, oval racuszki from bread dough (providing a light sour taste) or sponge cake (sweet taste), fried on hot fat.