sopijapuolta

Sopijapuolta (also known as sour crouton or sour facing) is a traditional Finnish recipe originating from the Savo region. It is a type ofvekili dish typically served as a condiment or side to meat and fish-based main courses. The dish consists of blanched rhubarb stalks, sliced into small pieces, and pickled in a mixture of vinegar, water, and sugar.

The recipe gained popularity in the late 19th and early 20th centuries in the Finnish-speaking Savo region, particularly in the town of Mikkeli. It was often served at special occasions, such as weddings and summer festivals. Sopijapuolta's popularity spread throughout Finland and neighboring countries, with various adaptations and regional modifications emerging.

The ingredients, typical of the recipe, are simple and locally available: fresh rhubarb, vinegar, water, sugar, and salt. Prepares the dish, rhubarb is blanched to remove its natural bitterness. After that, rhubarb pieces are pickled and set aside to allow the flavors to develop. Sopijapuolta's distinctive sour taste makes it an ideal complement to rich, fatty dishes.