Mulgipuder (Estonian Potato and Barley Mash with Bacon)
In short: A thick mash of pearl barley and potato with butter, topped with crisp smoked bacon and golden onion, a traditional dish from Estonia's Mulgi region. It takes about 1 h 10 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 465 kcal
Mulgipuder, named after the Mulgi region of southern Estonia, is a thick mash of barley and potatoes that has fed farm families for generations. Whole barley grains stay chewy inside the soft potato, and the bowl is finished with crisp bacon, onion and a spoonful of the hot fat. It shows up at Christmas next to sauerkraut stew and on ordinary Sundays, usually with a glass of cold buttermilk on the side.
Instructions
- Put the barley, water and salt in a large pot. Bring to a boil, cover and simmer for 20 minutes.
- Add the potato chunks, with a little hot water if needed to just cover them. Cover and cook for 25 minutes, until the barley and potatoes are very soft.
- Drain, keeping 250 ml (1 cup) of the cooking liquid. Mash the potatoes and barley together with the butter, adding the liquid a little at a time, until thick and spoonable. Leave some barley grains whole.
- Meanwhile, cook the bacon in a dry frying pan over medium heat for 10 minutes, until crisp and golden. Add the onions to the fat and cook for 8 minutes, until soft and golden.
- Season the mash with the pepper and more salt if needed. Serve in bowls topped with the bacon, onions and a spoonful of the bacon fat.
Tips
- The mash should be thick enough to hold a spoon upright. If it is too loose, cook it uncovered for a few minutes, stirring.
- Pot or hulled barley takes about 20 minutes longer than pearl barley, so give it a head start before adding the potatoes.
Questions and answers
What is mulgipuder?
A thick Estonian mash of barley and potatoes, topped with fried bacon and onion. It is named after the Mulgi region of southern Estonia and is served at Christmas and on family Sundays.
Can I make mulgipuder ahead of time?
Yes. The mash keeps for 3 days in the fridge and reheats well in a pan with a splash of milk or water. Fry the bacon topping fresh.
What do you serve with mulgipuder?
Buttermilk or sour milk on the side, plus pickled cucumbers or sauerkraut. At Christmas it comes with sauerkraut stew and blood sausage.
How long does it take to make Mulgipuder (Estonian Potato and Barley Mash with Bacon)?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Mulgipuder (Estonian Potato and Barley Mash with Bacon)?
About 465 kcal per serving, with 11 g of protein, 59 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 465 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 59 g |
| Fat | 21 g |
| Fiber | 9 g |
| Sugar | 4 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
