A hearty southern Estonian stew of tender sauerkraut braised with pearl barley, onions, and caraway, yielding a thick, tangy comfort dish.
Ingredients
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500g sauerkraut, drained
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200g pearl barley
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1 large onion, diced
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2 tbsp butter
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500ml vegetable broth
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1 tsp caraway seeds
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2 bay leaves
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1 tbsp honey
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Salt and black pepper
Instructions
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1
Rinse sauerkraut and squeeze out excess liquid. Rinse pearl barley under cold water.
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2
Melt butter in a heavy pot, sauté onion until golden, about 8 min.
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3
Add sauerkraut, barley, caraway seeds, bay leaves, and broth. Stir well.
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4
Bring to a simmer, cover, and cook on low heat for 1.5 hours, stirring occasionally, until barley is tender and liquid is absorbed.
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5
Stir in honey to balance acidity. Season with salt and pepper.
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6
Remove bay leaves and serve hot in deep bowls.
Did You Know?
Mulgikapsad is the signature dish of the Mulgi people of southern Estonia, who were known as the "barley eaters" for their love of this grain.