Mulgipuder

Mulgipuder (Estonian Potato and Barley Porridge with Bacon)

A humble southern Estonian classic, mulgipuder combines starchy potatoes with chewy pearl barley into a rich porridge, finished with crisp bacon and sweet fried onions. It is the kind of comforting, one-pot dish traditionally eaten on cold days in the Mulgimaa region.

Prep

15 min

Cook

75 min

Total

90 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •150 g (5¼ oz) pearl barley, rinsed
• •800 g (1¾ lb) potatoes, starchy variety such as Russet, peeled and cubed
• •150 g (5¼ oz) smoked bacon, diced
• •1 whole large onion, finely chopped
• •30 g (2 Tbsp) butter
• •750 ml (3 cups) water or mild broth, for cooking the grains
• •1 tsp salt, plus more to taste
• •0.5 tsp (½ tsp) black pepper, freshly ground

Steps

1. 1 Rinse the pearl barley under cold water. Combine it in a heavy pot with the water or broth and bring to a boil. Reduce heat, cover, and simmer for 40-45 minutes until the barley is tender but still slightly chewy.
2. 2 While the barley cooks, fry the diced bacon in a dry skillet over medium heat until crisp and golden, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a small bowl, leaving the rendered fat in the pan.
3. 3 Add the butter to the bacon fat and sauté the chopped onion over medium-low heat for 8-10 minutes until deeply golden and sweet. Remove about two-thirds of the onion for garnish; leave the rest in the pan.
4. 4 Add the peeled, cubed potatoes to the barley once it has simmered for 45 minutes. Pour in enough additional hot water to just cover, around 250 ml (1 cup). Cover and cook for 20-25 minutes, until the potatoes are completely tender and falling apart.
5. 5 Mash the potato and barley mixture directly in the pot using a potato masher until it becomes a thick, cohesive porridge. Stir in the remaining sautéed onion, salt, and pepper. Taste and adjust seasoning. If the pudding is too thick, loosen with a splash of hot milk or water; traditional versions often stay quite dense.
6. 6 Spoon the mulgipuder into warm bowls. Top generously with the crispy bacon and reserved fried onions. Serve hot with extra butter, pickled vegetables, or a glass of buttermilk on the side.