Mykyrokka
Mykyrokka is a soup that is a typical traditional dish in eastern Finland (Savo region).
The main ingredient is myky: a palm sized dumpling made from blood and barley flour. The dumplings are cooked in the soup. The soup also contains potatoes, onions, fatty meat, and offal such as kidneys, liver and or heart. Salt and black pepper are the usual seasonings.
 A bowl of mykyrokka | |
| Alternative names | Tappaiskeitto ("Butchery soup") |
|---|---|
| Type | Soup |
| Course | Main course |
| Place of origin | Finland |
| Region or state | Savonia (Eastern Finland Province) |
| Serving temperature | Hot |
| Main ingredients | Dumplings (blood and barley flour), fatty meat, offal, potatoes, onions, salt, black pepper, water |
This soup is also called tappaiskeitto (i.e., "butchery soup") referring to an old farm custom of autumn butchery when some animals were butchered and the meat and organs were made into sausages, hams, and other meats, and what remained was put into the soup.
Soup is also considered the traditional parish dish of the Heinola town in the 1980s.
See also
References
This article uses material from the Wikipedia English article Mykyrokka, which is released under the Creative Commons Attribution-ShareAlike 3.0 license ("CC BY-SA 3.0"); additional terms may apply (view authors). Content is available under CC BY-SA 4.0 unless otherwise noted. Images, videos and audio are available under their respective licenses.
®Wikipedia is a registered trademark of the Wiki Foundation, Inc. Wiki English (DUHOCTRUNGQUOC.VN) is an independent company and has no affiliation with Wiki Foundation.