Mykyrokka facts for kids
A bowl of mykyrokka.
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| Alternative names | Tappaiskeitto ("Butchery soup") |
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| 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 |
Mykyrokka is a traditional and hearty soup from eastern Finland. It is especially popular in the Savo region. This special soup is known for its unique dumplings. These dumplings are called myky.
What is Mykyrokka?
Mykyrokka is a thick and filling soup. It is often served as a main meal. The most important part of the soup is the myky dumpling. These dumplings are about the size of your palm. They are made from barley flour mixed with a small amount of animal blood.
What's in the Soup?
The myky dumplings are cooked right in the soup. Besides the dumplings, Mykyrokka also has other tasty ingredients. These include potatoes and onions. You will also find fatty meat and other parts of the animal, like kidneys, liver, or heart. The soup is usually seasoned simply with salt and black pepper.
Why is it Called "Butchery Soup"?
Mykyrokka has another name: tappaiskeitto. This means "butchery soup." This name comes from an old farm tradition. In the autumn, farmers would prepare animals for the winter. They would make sausages, hams, and other meats. Any parts of the animal that were left over were used to make this soup. This way, nothing went to waste.
A Local Favorite
Mykyrokka is also known as the traditional dish of Heinola town. This was especially true in the 1980s. It shows how important this soup has been to the local culture.
