Mulgikapsad – Estonian pork and sauerkraut stew

Method

1. 1

   Preparing the barley

   Rinse the pearl barley the evening before and soak it in cold water. This shortens the cooking time and makes it softer.

2. 2

   Frying the bacon and meat

   Render the bacon in a large, heavy-bottomed pot, then add the cubed meat. Fry over a medium heat until browned.

   8 min
3. 3

   Frying the onion

   Add the onion to the meat and fry until soft, translucent and golden brown.

   5 min
4. 4

   Assembling

   Add the sauerkraut and the drained barley, then pour in the water. Add the bay leaves too.

5. 5

   Slow cooking

   Cover and simmer over a low heat, stirring occasionally, until the meat and barley are both tender. If it becomes too thick, add a little hot water.

   60 min
6. 6

   Seasoning

   Season with salt and freshly ground black pepper, then leave it to rest in the pot so the flavours can meld.

   10 min
7. 7

   Serving

   Remove the bay leaves and serve the hot sauerkraut with sour cream, with a slice of rye bread or boiled potatoes on the side.