 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 andbarley flour), fattymeat,offal,potatoes,onions,salt,black pepper,water |
Mykyrokka (Finnish:[ˈmykyˌrokːɑ]) is asoup that is a typical traditional dish in easternFinland (Savo region). The main ingredient ismyky: a palm sizeddumpling made fromblood and barley flour. The dumplings are cooked in the soup. The soup also containspotatoes,onions, fattymeat, andoffal such as kidneys, liver and or heart.Salt andblack pepper are the usual seasonings.
This soup is also calledtappaiskeitto (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 intosausages,hams, and other meats, and what remained was put into the soup.
Soup is also considered the traditional parish dish of theHeinola town in the 1980s.[1]
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