Finnish Mykyrokka Recipe or Blood Dumpling Soup recipe caught my eye on a recent trip I took. As someone who loves trying new and unique dishes, I couldn’t resist giving this one a go. This soup is a truly special meal with a rich history and delicious flavor.
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As I discovered, the recipe is traditional in Finland, where it has been enjoyed by generations. The main ingredients are blood dumplings, which are made from a mixture of blood, flour, and seasoning. It might sound a little strange at first, but once I tried it, I was amazed by how tasty the soup was.
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The blood dumplings give the soup a unique and rich taste, which is perfectly complemented by the other ingredients. The soup also has a comforting and warming quality that makes it perfect for colder days. I found it to be filling and satisfying, while still being different from anything I had ever tasted before. When I first tried making the Finland Mykyrokka Recipe or Blood Dumpling Soup recipe, I was a little unsure of the results. But as I followed the steps and took my time, I found the process to be quite simple. And when I tasted the final result, I knew I had discovered a new favorite dish.
Now, I want to share this amazing recipe with you, so you can enjoy the incredible flavors and unique experience of Finland Mykyrokka or Blood Dumpling Soup. I know it may sound a little different from what you’re used to, but I promise that it’s worth trying. You might just discover a new favorite meal like I did. In the recipe card below, you’ll find all the ingredients and cooking instructions you need to create this delicious and memorable dish. Give it a try and let me know what you think. I’m sure you’ll be as delighted as I was when I first tasted this wonderful Finnish soup.
The Complete Recipe with Ingredients and Step by Step Instructions Listed Below
3 Reasons People Love the Finnish Mykyrokka Recipe
1. Unique and Bold Flavors: One reason people love the Finland Mykyrokka Recipe or Blood Dumpling Soup recipe is because of the unique and bold flavors. When I first tried this dish, I was amazed by how the blood dumplings added a rich taste to the soup. Combined with the other ingredients, the dish offers a new and exciting taste experience that stands out from other soups. It’s a fantastic way to enjoy a meal that’s different from the usual options.
2. Easy to Prepare: Another reason people enjoy this recipe is that it’s easy to prepare. Even though the ingredients might seem unusual, I found that following the instructions made the process simple and straightforward. It’s a great dish to make when you want something tasty but don’t have a lot of time to spend in the kitchen. The recipe is also easy to follow, making it perfect for cooks of all skill levels.
3. Satisfying and Filling Meal: Lastly, the Finnish Mykyrokka Recipe or Blood Dumpling Soup recipe is loved because it’s a satisfying and filling meal. When I had this soup, I noticed how it kept me full and content for a long time. The combination of blood dumplings and the other ingredients creates a hearty dish that’s perfect for those who want a meal that’s both delicious and satisfying. It’s an excellent choice for those who want a filling soup that’s different from the usual options.
How To Make Our Finnish Mykyrokka Recipe
Ingredients (8 Servings)
3 1/2 cups of pork or beef blood
2 1/2 cups of water
2 teaspoons of salt
2 cups of barley flour
1 onion
3/4 lb of bacon
2 teaspoons of marjoram
Salt and black pepper to taste
Instructions
1. In a large pot, mix together the pork or beef blood, water, and salt. Bring to a boil.
2. Slowly add the barley flour, stirring constantly to prevent clumps from forming.
3. Reduce the heat to low and let simmer for about 30 minutes.
4. Meanwhile, chop the onion and bacon and fry them together in a pan until the bacon is crispy.
5. Add the onion, bacon, marjoram, salt, and black pepper to the pot and let simmer for an additional 10-15 minutes.
6. Taste and adjust the seasoning as needed.
Nutritional Information For the Finland Mykyrokka Recipe
Calories: 259
Carbohydrates: 37g
Protein: 16g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 167mg
Sodium: 797mg
Potassium: 276mg
Fiber: 6g
Sugar: 1g
Prep Time: 10 minutes
Cooking Time: 45-60 minutes
Pots, Pan and Cooking Equipment Needed for the Finnish Mykyrokka Recipe
Large pot for cooking the soup
Best Way to Store Leftovers From the Finland Mykyrokka Recipe
The soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Glass or plastic containers are both suitable for storage.
Substitutions For the Finland Mykyrokka Recipe
For the blood, you could use vegetable or mushroom broth for a vegetarian option or beef broth as a non-traditional substitution.
Instead of barley flour, you could use wheat flour, cornmeal, or another type of flour.
Pan for frying the bacon and onion
Use vegetable or mushroom broth instead of blood.
Omit the bacon or use a vegetarian bacon substitute.
Tips and Tricks For Easier Creation
To prevent clumps from forming, gradually add the barley flour to the pot while stirring constantly.
Make sure the bacon and onion are chopped finely so they can cook quickly and evenly.
Adjust the seasoning to your taste preference.
Side Dishes and Desserts For the Finnish Mykyrokka Recipe
Rye bread
Finnish Karelian pies
Pickled vegetables, such as cucumbers or beets
How To Serve the Finnish Mykyrokka Recipe
Ladle the soup into bowls.
Serve with rye bread and other side dishes, if desired.
FAQ About the Finland Mykyrokka Recipe
What is the origin of Finnish Mykyrokka Recipe?
Mykyrokka is a traditional Finnish soup made with pork or beef blood and barley flour.
What is the texture of the Finland Mykyrokka Recipe?
The soup has a thick and creamy texture due to the barley flour and blood.
Is the Finnish Mykyrokka Recipe healthy?
The soup is high in iron and protein, but also high in sodium and cholesterol due to the use of blood and bacon.
Can I freeze the Finland Mykyrokka Recipe?
It is not recommended to freeze Mykyrokka soup as the texture may change upon thawing.
Can I make Mykyrokka soup ahead of time?
Yes, you can make Mykyrokka soup ahead of time and store it in the refrigerator for a few days before reheating and serving.
Final Thoughts
I’m so glad I found the Finnish Mykyrokka Recipe or Blood Dumpling Soup recipe during my trip. After returning home, I couldn’t wait to try making it myself. This dish has truly become one of my all-time favorites, and I think it’s a must-try for anyone who’s open to exploring new flavors. When I cooked this recipe at home, I was delighted to find that it turned out just as amazing as when I first tasted it. The unique blend of flavors and the heartiness of the blood dumplings made it a truly memorable meal. I was also pleased that the process was easy and didn’t require any special skills or equipment.
Not only did I enjoy making and eating this soup, but it also became a fantastic conversation starter when I shared it with friends and family. Everyone was intrigued by the dish and wanted to know more about it. This recipe has allowed me to introduce others to an exceptional culinary experience they might not have tried otherwise. In conclusion, the Finland Mykyrokka Recipe or Blood Dumpling Soup recipe is a remarkable dish that has become a cherished part of my cooking repertoire. It’s a delightful combination of unique flavors, satisfying heartiness, and simple preparation that make it a standout meal. If you’re open to trying new things and want to treat your taste buds to something extraordinary, I highly recommend giving this recipe a try.
Finnish Mykyrokka Recipe
Equipment
- Large pot for cooking the soup
Ingredients
- 3 1/2 cups of pork or beef blood
- 2 1/2 cups of water
- 2 teaspoons of salt
- 2 cups of barley flour
- 1 onion
- 3/4 lbs. of bacon
- 2 teaspoons of marjoram
- Salt and black pepper to taste
Instructions
- In a large pot, mix together the pork or beef blood, water, and salt. Bring to a boil.
- Slowly add the barley flour, stirring constantly to prevent clumps from forming.
- Reduce the heat to low and let simmer for about 30 minutes.
- Meanwhile, chop the onion and bacon and fry them together in a pan until the bacon is crispy.
- Add the onion, bacon, marjoram, salt, and black pepper to the pot and let simmer for an addit
- ional 10-15 minutes.
- Taste and adjust the seasoning as needed.
