Mykyrokka [SEP] country of origin
Mykyrokka
Mykyrokka is a soup that is a typical traditional dish in central 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.
This soup is also called "tappaiskeitto" i.e. "butchery soup", referring to an old farm custom of
and sauces.
Blood soups and stews, which use blood as part of the broth, include czernina, dinuguan, haejangguk, mykyrokka, pig's organ soup, tiet canh and svartsoppa.
Blood is also used as a thickener in sauces, such as coq au vin or pressed duck, and puddings, such as tiết canh. It can provide flavor or color for meat, as in cabidela.
Methods of preparation Solidified.
Blood can also be used as a solid ingredient, either by allowing it to congeal