Mykyrokka is a traditional soup hailing from the central Savo region. It consists of blood dumplings – traditionally prepared with blood and barley flour and usually shaped as flat, palm-sized discs – potatoes, and various types of meat and offal.

All of the ingredients are cooked in a well-seasoned, flavorful broth that is light to dark brown in color. The soup is mainly associated with autumn and early winter and is usually enjoyed as a hearty main course.