Blodpalt

Blodpalt (Swedish; Finnish: veripalttu^[1]; Latvian: asins pankūkas) is a type of palt, a dumpling made from barley or rye flour and (but not always) grated raw potatoes, with blood added.^[2]

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. Adding blood made 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.^{[citation needed]}