Blood as food cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar. In Spain, the "morcilla" sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia "sangre encebollada" and Valencian "sang amb ceba "are popular dishes made with chicken or pork solidified blood and onion. In Sweden, the blood soup svartsoppa, made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of Skåne. Other popular dishes, with blood as one of the ingredients include blodpudding (black pudding],
Egg barley of water, wheat flour, and whole eggs, that is formed into barley-sized "grains" by hand, or by cutting or grating, which makes it similar in appearance to large couscous. The grains, once dried and stored, can be roasted and then boiled before being used in a variety of dishes. They are served with meat or vegetable stews, egg dishes, roasted poultry, fried sausages, or in salads. In Hungary, "tarhonya" is fried in butter or lard before boiling. Egg barley Egg barley or egg drops, called tarhonya in Hungarian or tarhoňa in Slovak, is an egg-based pasta, often found in Hungary