Dish

Mykyrokka

Fish soup

Mykyrokka is made with meatballs made from ground beef or pork, which are cooked in a broth made with potatoes, carrots, and onions. The soup is typically seasoned with allspice and served with a side of rye bread. It is a popular dish in Finland and is often served during the winter months.

European cuisine› Northern European cuisine› Nordic cuisines› Finnish cuisine

Soup

Origins and history

Mykyrokka has been a staple in Finnish cuisine for centuries. It is believed to have originated in the northern regions of Finland and has since become a popular dish throughout the country. It is often served during the winter months as a warming and comforting meal.

Dietary considerations

This dish contains meat and gluten, so it may not be suitable for vegetarians or those with celiac disease. It can be made with different types of meat depending on personal preference.

Variations

There are many variations of mykyrokka, some of which include different types of meat or vegetables. Some recipes call for the addition of cream or milk for extra richness. Others may use different types of herbs or spices.

Presentation and garnishing

Mykyrokka is typically served in a bowl with a side of rye bread. It can be garnished with fresh parsley or dill for extra flavor and color.

Tips & Tricks

To make the soup even heartier, try adding some cream or milk. You can also use different types of meat depending on what you have on hand. Don't be afraid to experiment with different herbs and spices to make the soup your own.

Side-dishes

Mykyrokka can be served with a side of rye bread or a salad for a complete meal. It is also delicious with a side of pickled vegetables or boiled potatoes.

Drink pairings

Mykyrokka pairs well with a light red wine such as Pinot Noir or a crisp white wine such as Sauvignon Blanc. It is also delicious with a cold glass of beer, which is a popular drink in Finland.