Entree: Estonia – Mulgikapsad (Hearty Estonian stew of sauerkraut and pearl barley cooked with smoked pork)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 1 lb (454 g) sauerkraut, drained and roughly chopped
- 1 smoked pork hock, approx. 1 lb (450 g)
- 4 oz (115 g) smoked bacon, chopped
- 3/4 cup (150 g) pearl barley, rinsed
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 2 tbsp (28 g) butter
- 6 cups (1.4 L) water or light pork stock
- 2 bay leaves (approx. 1 g)
- 1 tsp (5 g) whole black peppercorns
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Rinse the pearl barley under cold water until the water runs clear; drain and set aside.
2. In a large heavy-bottomed pot over medium heat, render the chopped bacon until it begins to brown and release fat, about 5 minutes. Remove most of the bacon fat, leaving about 1 tbsp (15 ml) in the pot.
3. Add the butter and chopped onion to the pot and sauté until translucent, about 4–5 minutes. Stir in the sauerkraut and cook 2 minutes to combine flavors.
4. Nestle the smoked pork hock into the pot with the sauerkraut and add the rinsed barley, bay leaves, peppercorns, sugar (if using), and 6 cups (1.4 L) water or stock. Bring to a gentle boil.
5. Reduce heat to low, cover partially, and simmer gently for 1½ to 2 hours, stirring occasionally, until barley is tender and the pork hock is very soft. Add more water if the stew becomes too thick.
6. Remove the pork hock, shred the meat, discard bone and any excess gristle, and return the shredded meat to the pot. Stir in the reserved cooked bacon.
7. Taste and adjust seasoning with salt and freshly cracked black pepper. Simmer uncovered 10–15 minutes to meld flavors.
8. Serve hot, garnished with chopped fresh parsley.