Dish

Blodpalt

Blood Dumplings

Blodpalt is a unique and flavorful dish that is not for the faint of heart. The dish is made by mixing together blood, flour, and milk until a thick batter is formed. The batter is then formed into small balls and boiled in salted water until cooked through. Once cooked, the dumplings are served with lingonberry jam and butter. The dish has a rich and savory flavor that is sure to satisfy any meat lover.

European cuisine› Northern European cuisine› Nordic cuisines› Swedish cuisine

Dumplings

Origins and history

Blodpalt has been a traditional Swedish dish for centuries, with recipes dating back to the 16th century. The dish was originally created as a way to use up all parts of the animal and has since become a staple in Swedish cuisine.

Dietary considerations

Blodpalt is not suitable for those with gluten or dairy allergies as it contains both flour and milk. Additionally, it is not suitable for vegetarians or vegans as it contains blood.

Variations

Variations of this dish can include using different types of blood such as reindeer or moose blood. Some recipes also call for the addition of spices such as allspice or nutmeg for added flavor.

Presentation and garnishing

Blodpalt is typically served in a bowl with lingonberry jam and butter on top. It can be garnished with fresh herbs such as parsley or dill for added presentation.

Tips & Tricks

When making the batter, be sure to mix it thoroughly to ensure that the blood is evenly distributed. Additionally, be sure to use fresh blood for the best flavor.

Side-dishes

Blodpalt can be served with a variety of side dishes such as boiled potatoes, pickled herring, or Swedish meatballs. It is typically served as a main course.