Entree: Estonia – Central Culinary Region – Mulgikapsad (Sauerkraut and barley stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (450 g) smoked pork shoulder or smoked pork ribs, chopped into 1‑inch (2.5 cm) pieces
- 1 cup (185 g) pearl barley, rinsed
- 1 lb (450 g) sauerkraut, drained and roughly chopped
- 2 tbsp (30 ml) butter or rendered pork fat
- 1 large yellow onion, thinly sliced
- 2 medium potatoes, peeled and diced, about 1 lb (450 g)
- 4 cups (960 ml) water or light pork/beef broth
- 2 bay leaves
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) coarse sea salt, plus more to taste
- 1 tbsp (15 g) chopped fresh dill or parsley (optional, for garnish)

Instructions

1. Rinse the pearl barley under cold water. In a medium pot, combine the rinsed barley and 2 cups (480 ml) of the water or broth, add one bay leaf, bring to a simmer and cook gently for 20 minutes to start softening the barley.
2. Meanwhile, in a large heavy pot or Dutch oven over medium heat, melt the butter or pork fat. Add the chopped smoked pork and cook until it releases some fat and begins to brown, about 5–7 minutes. Add the sliced onion and cook until translucent, about 5 minutes.
3. Add the partially cooked barley (with any remaining cooking liquid), the chopped sauerkraut, diced potatoes, remaining 2 cups (480 ml) water or broth, the remaining bay leaf, caraway, black pepper and salt to the pot. Stir to combine and bring to a gentle simmer.
4. Reduce heat to low, cover and simmer gently for 40–50 minutes, stirring occasionally, until the barley and potatoes are tender and the flavors have melded. If it becomes too dry, add a splash of water or broth.
5. Taste and adjust seasoning with additional salt and pepper if needed. Remove bay leaves. Stir in a knob of extra butter if desired for richness.
6. Serve hot, sprinkled with chopped dill or parsley if using. Mulgikapsad is traditionally served with rye bread or boiled new potatoes alongside, if desired.