Blodpalt (Swedish; ; ) is a type of palt, a dumpling made from barley or rye flour and (but not always) grated raw potatoes, with blood added.
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. 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
- Black pudding
- Blodplättar