Mykyrokka (Mykyrokka)

Name: Mykyrokka
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Finland
Ingredients: 600 g fatty pork, in pieces; 200 g pork or beef liver and kidneys, diced; 6 potatoes, diced, and 2 onions, chopped; salt and black pepper; For the myky: 300 ml fresh blood, 1 tsp salt and about 200 g barley or rye flour

Overview

Mykyrokka is a soup from eastern Finland, above all the Savo region, named after its myky: palm-sized dumplings made from fresh blood and barley or rye flour. Fatty pork is simmered in salted water to make the broth, and offal such as liver, kidneys or heart goes in with diced potatoes and onions. The dark dumplings are shaped with wet hands and dropped into the simmering soup, where they firm up as they cook. The soup is seasoned simply with salt and black pepper, and every bowl gets a piece of meat, some potatoes and one or two myky. It is a thick, filling soup, eaten hot with rye bread.

History

The soup is also called tappaiskeitto, slaughter soup, after the old farm custom of the autumn slaughter. When the animals were killed, the meat and organs were turned into sausages, hams and other cuts, and what was left over, together with the fresh blood, went into the pot. In the 1980s, when every Finnish municipality chose a traditional parish dish, mykyrokka was named the parish dish of Heinola. It belongs to the same family of blood dishes as the Finnish blood pancakes and blood bread.

Main ingredients

Blood dumplings, fatty pork, liver, kidneys, potatoes, onion. The soup is built on blood dumpling soup from Savo and is usually served hot. Diet: contains meat; not usually gluten-free.

Explore: Pork soups · Potato soups · More soups from Finland

Recipe

4Serves

2 h30 prep · 90 cook

~460kcal / serving

MediumDifficulty

Method

1
1 h
Simmer the pork in 2 l salted water for about 1 hour, skimming the surface.
2
Mix the blood, salt and enough flour to make a soft dough that holds its shape.
3
10 min
Add the potatoes, onions and offal to the pot and simmer for 10 minutes.
4
Shape the dough into palm-sized dumplings with wet hands and drop them into the simmering soup.
5
30 min
Cook for 20 to 30 minutes until the dumplings are firm, season with salt and pepper and serve.
✓
Serve. About 2 h from start to bowl.

In short: Mykyrokka is a meat soup from Finland, in Northern Europe, made mainly with blood dumplings, fatty pork and liver. It contains meat and is usually served hot.

Sources

Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.