BLOOD SOUP





Ingedients


Kraujinë sriuba (juka)


1 cup blood, goose, duck or chicken
meat from 1 fowl, cut into pieces
2 tablespoons barley
1 slice dark rye bread
1 onion, cut
3 bay leaves
salt and pepper to taste
2 l (8 cups) water


Cover meat with cold water and cook on low heat. Remove scum as it forms, add pepper, salt, bay leaves, barley and cook until meat is soft. Remove meat from soup and cut into bite size pieces, return to soup. Beat blood with crumbled bread, add to soup and stirring constantly bring soup to a simmering boil, simmer about 5-10 minutes. 
This soup is eaten with potatoes or black bread.

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