Polydish city guide
Best Mykyrokka in Toronto
“Dark dumplings of blood and barley, organs and fatty meat—a soup born from autumn farm butchery in eastern Finland.”
What the real thing tastes like
Mykyrokka (Finnish: [ˈmykyˌrokːɑ]) is a soup that is a typical traditional dish in eastern Finland (Savo region). The main ingredient is myky: a palm sized dumpling made from blood and barley flour. The dumplings are cooked in the soup. The soup also contains potatoes, onions, fatty meat, and offal such as kidneys, liver and or heart. Salt and black pepper are the usual seasonings. This soup is also called tappaiskeitto (i.e., "butchery soup") referring to an old farm custom of autumn butchery when some animals were butchered and the meat and organs were made into sausages, hams, and other meats, and what remained was put into the soup. Soup is also considered the traditional parish dish of the Heinola town in the 1980s.
0 voices, one story
Mykyrokka is a soup born from necessity and thrift in eastern Finland's Savo region. Dark, earthy, and deeply savory, it centers on myky—palm-sized dumplings of blood and barley that cook directly into a broth enriched with potatoes, onions, fatty meat, and organ meats like kidney, liver, and heart. The soup carries the story of autumn farm butchery, when nothing went to waste: what couldn't be cured into sausage or ham became this warming, unsparing dish.
Order it here when it has
- historically grounded
- whole-animal approach
- regional identity
- traditional technique
Walk away when you see
Restaurant-level rankings for Toronto land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —
Mykyrokka on Polydish →