Mykyrokka

Mykyrokka is a hearty, traditional soup originating from central Finland, renowned for its distinctive and flavorful ingredients. The highlight of this dish is the myky, a dumpling made from blood and barley flour, which imparts a unique character to the soup. Accompanying the myky, you'll find a medley of potatoes, onions, and fatty meat, as well as offal such as kidneys, liver, and heart. These ingredients are simply seasoned with salt and black pepper, allowing their natural flavors to take center stage.

Also known as tappaiskeitto or "butchery soup" Mykyrokka has its origins in the autumn butchery practices on Finnish farms. Following the preparation of sausages and hams from the prime cuts of meat, farmers would use the remaining meat and organs to create this nourishing and resourceful soup. It’s a dish that not only warms the body but also weaves a tale of tradition and ingenuity.