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],
Blood sausage literally "blood sausage"), and include buckwheat as a main filler, instead of oats or oatmeal. In Ukraine it's called "krov'yanka" (кров'янка) or "kryvava kyshka" (кривава кишка), "kiszka" or "kaszanka" in Poland, "krvavnička" in Slovakia and "krupniok" in Silesia. Polish "salceson" ("black" and "") are a type of head cheese ("brawn") that contains blood. In Hungary, "véres hurka" is made with rice, pig's blood and pork. In Bulgaria, "karvavitsa" (кървавица) is usually prepared with pig's blood, fat and a variety of mountain herbs and spices and eaten warm during the winter. A similar blood sausage, called "krvavica" (крвавица), made out of