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File:Mykyrokka.jpg

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English: Meat and dumpling soup, in Finnish 'mykyrokka', including pork and cattle meat and offals e.g. pork kidneys, hearts and cattle liver as well as dumplings made of blood,barley flour and onions. It has been a seasonal dish in certain parts of Eastern Finland, Northern Savonia. Today it is known especially in Kiuruvesi town, located at the area mentioned above.
Suomi: Mykyrokka, pohjossavolainen, erityisesti Kiuruvedellä tunnettu perinneruoka, lihakeitto, joka sisältää sian ja naudan sisäelimiä, sekä verestä, ohrajauhosta ja sipulista valmistettuja sattumia eli mykyjä.
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Author Juha Kämäräinen

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current16:29, 16 October 2011Thumbnail for version as of 16:29, 16 October 20114,592 × 3,448 (7.57 MB)Juha Kämäräinen~commonswiki (talk | contribs)

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