Blodpalt (in Swedish) or ( fi, veripalttu lv, asins pankūkas) is an old-fashioned dish still fairly common in northern Finland and parts of northern Sweden. The dish's history goes back to a time when the households carefully made use of all parts of the animals to get enough food. ''Blodpalt'' is essentially '' palt'', a dumpling made from

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

or rye flour and (but not always) grated raw potatoes, with

blood Blood is a body fluid in the circulatory system of humans and other vertebrates that delivers necessary substances such as nutrients and oxygen to the cells, and transports metabolic waste products away from those same cells. Blood in the cir ...

added to the dough, which makes it a more nutritious meal that was often eaten during the dark and long winter. In Lapland, ''blodpalt'' is usually made with

reindeer Reindeer (in North American English, known as caribou if wild and ''reindeer'' if domesticated) are deer in the genus ''Rangifer''. For the last few decades, reindeer were assigned to one species, ''Rangifer tarandus'', with about 10 subs ...

blood, and rye or wheat flour, but no potatoes, and served either as dumplings in a soup, or with unsmoked bacon. In other parts of northern Sweden, ''blodpalt'' is made the same way as regular bacon-filled ''palt'', but with blood added to the dough.

References

Finnish cuisine Swedish cuisine Latvian cuisine Blood dishes {{Latvia-cuisine-stub

See also

References