Blodpalt
| Place of origin | Finland, Sweden |
|---|---|
| Main ingredients | Potatoes, flour, blood |
 Cookbook: Blodpalt  Media: Blodpalt | |
Blodpalt 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 north Finnish dumpling made from barley or rye flour and (but not always) grated raw potatoes, with blood added to the dough, which makes it a more nutritious meal that was often eaten during the dark and long winter.[1]
In Lapland, blodpalt is usually made with reindeer blood, and rye or wheat flour, but no potatoes,[1] 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.