Английская Википедия:Blodpalt

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Шаблон:Short description Шаблон:Infobox prepared food

Blodpalt (in Swedish) or (Шаблон:Lang-fi[1] Шаблон:Lang-lv) 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 or rye flour and (but not always) grated raw potatoes, with blood added[2] to the dough, which makes it a more nutritious meal that was often eaten during the dark and long winter.[3]

In Lapland, blodpalt is usually made with reindeer blood, and rye or wheat flour, but no potatoes,[3] 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.

See also

References

Шаблон:Reflist


Шаблон:Finland-cuisine-stub Шаблон:Sweden-cuisine-stub Шаблон:Latvia-cuisine-stub