Juka (Juka (kruvinė))
Overview
Juka, also called kruvinė, is a dark blood soup from Dzūkija in southern Lithuania. A broth is simmered from pork or goose giblets with onion, bay leaf, allspice and peppercorns. Fresh goose or pig blood, mixed with a little vinegar so that it does not clot, is whisked with flour and stirred into the hot broth, which thickens it and turns it a deep brown. It is seasoned with vinegar and a little sugar, giving a gently sweet and sour taste. It is eaten very hot with boiled potatoes or bread.
History
Juka is a dish of the Dzūkija region, a land of pine forests, sandy soil and small villages in the south of Lithuania. Like other blood soups of the Baltic and Central Europe, it was made on the day a pig or geese were slaughtered in autumn, so that nothing was wasted. Today it is cooked as a regional speciality and at heritage food festivals.
Main ingredients
Goose or pork blood, pork or goose broth, vinegar, flour, onion, bay leaf. The soup is built on broth thickened with blood and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · More soups from Lithuania
Recipe
Method
- 145 min
Simmer the meat in 2 l water with the onion and spices for 45 minutes, then strain.
- 2
Whisk the flour into the blood until smooth.
- 3
Whisk a ladle of hot broth into the blood mixture.
- 4
Pour it slowly into the broth, stirring all the time, and heat gently without boiling until thick.
- 5
Season with sugar, vinegar and salt and serve with potatoes.
- ✓
Serve. About 1h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
