Throughout Central and Eastern Europe, blood sausage, known as "kishka" (meaning "intestine"), is made with pig's blood and buckwheat kasha. It is also known in Russia as "krovyanka" (кровянка), or "krovyanaya kolbasa" (кровяная колбаса, literally "blood sausage"), and includes buckwheat as a main filler, instead of oats or oatmeal. In Ukraine it's called "krov'yanka" (кров'янка) or "kryvava kyshka" (кривава кишка), and "kiszka" or "kaszanka" in Poland; "krvavnička" in Slovakia and "krupniok" in Silesia. Polish "salceson" ("black" and "Brunszwicki") are a type of head cheese ("brawn") that contains blood. In Hungary, "véres hurka" is typically made with pig's blood and barleycorn or cubed bread (typically zsemle) as filler as such also known as "zsemlés hurka" and "gerslis hurka". 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 similar ingredients, is also eaten in Bosnia, Croatia, Serbia, and Slovenia in wintertime, usually with sauerkraut and cooked potatoes.