Recipe: Mashed Potatoes and Barley (Mulgipuder)

This is a very simple recipe, and varies from restaurant to restaurant and family to family. The process is simple: boil potatoes and barley, mash, add salt and any other desired spices, top with onions fried with bacon/pork, serve with sour cream/parsley/kraut if desired.

Below are some recipes, badly translated!

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MULGIPUDER

600-800 gr peeled potatoes, cut in cubes
200 dl cracked barley
1 garlic clove
4 tbs of butter
2 carrots, grated
2 red onions, but in thin stripes
150 gr smoked bacon, cut in thin stripes
Salt/black pepper
Sour cream for serving

Fry chopped garlic in 3 tbs of butter, add the potato cubes, stir through, add boiling water to cover all the potatoes plus 2 cm. Add all the cracked barley. Cover and cook on low heat, until the potatoes are really really soft. Do not stir before that. But when the potatoes are really soft, mix through until the potatoes are mashed. Add carrots, season with salt and pepper. Cook uncovered until all the water has evaporated. Fry the onions on a pan in the rest of the butter until golden. Remove the onion and fry the bacon on the same pan.
Serve the porridge with onion, bacon, sour cream.

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200g pearl barley (7oz / 1 cup)
1.2 kg potatoes (42oz / 5.3 cups)
750ml water (1.3 pints / 3 cups)
100ml milk (0.2 pints / 0.4 cups)
Salt
250g gammon (8.8oz)
2 large onions
1.5 tbsp sunflower oil

Wash and soak the pearl barley for at least two hours.
Peel, and chop the potatoes and place in a large pan together with the drained pearl barley and water. Simmer over a low heat until the barley is cooked (approximately 20-25 minutes.
Add the milk and with a big wooden spoon beat the mixture until it has a smooth porridge-like consistency.
Dice the gammon and onion and fry in the oil until golden brown.
Some Estonians serve the porridge with the onion and meat on top, some serve it stirred in. You choose.

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1 kg potatoes
2 dl groats
3/4 -1 liter of water with salt, butter
200 g smoked meat or lard
2 big onions

Wash with warm water pellets (pellets can be washed in cold water for a few hours to put ized). Peel the potatoes and chop into larger cubes. Put the potato in a pot of cold water, Spread onto steeped barley and Do Not Disturb. Simmer, covered, until the barley and potatoes are soft. Tambi pudrunuiaga potatoes and mash Whisk all smooth. Season with salt and a little piece of butter.
Cut the meat into cubes and slice the onion. Fry the onion and ham in a hot pan and serve with golden porridge.

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1 kg potatoes (or 9 to 10 large ones)
150 g barley groats
1 l + ... water
1 large onion
salt and pepper
[allspice]
2 tbsp butter + a sprinkle of sunflower oil
To serve:
for meat-eaters: 200 g bacon
Sides: fresh parsley, beetroot salad with cumin seeds, dried bass, white bread

Soak the barley groats in water overnight or boil them in water until half-done.
Put the potatoes at the bottom of the pot with water and the soaked or boiled groats on top. Boil until the potatoes and groats are soft. you may need to add some more water in the process, cause they tend to drink it up faster than you think.
mash the potatoes and stir in 1 tbsp butter, salt according to your liking and freshly ground black pepper. Cover the pot with a thick warmer or put the porridge into a hot pot and place in a medium heat oven to cook for a little while.
heat some oil in a frying pan, add the other tbsp of butter and the onions, let them turn golden brown. Meat-eaters fry the bacon (cut into little cubes) first and then add the onions. Serve the porridge in ceramic bowls. Make a little hole in the center, put the onions and /or bacon inside.

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800 g potatoes
80 g barley
salt to taste
Gravy
1 large onion, chopped
200 g pork
6 slices bacon
spices - salt, pepper if needed

Wash barley and drain. Peel potatoes and put them in a large pot, combine salt and 3,5 cups of water. Sprinkle barley on top of the potatoes. Don t mix. Cover and simmer on low heat for about 1 to 1 1/2 hours (half time without the lid, so the liquid can evaporate) or until barley is tender. Use hand mixer to mash it. If necessary add more salt.
For the gravy, chop an onion and fry it up with chopped bacon and pork (1cm pieces or less). Do not drain the fat! No butter or oil necessary, bacon will do the job. Serve in a plate or a bowl. Make a hole in the center and fill it with gravy. IF you are a fan of sauerkraut, you can also serve it with the meal, just mix it in with the meat!

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10 pc potato
1 l water
1 dl Barley
salt
300 g smoked ham
2 pcs onion

1. Peel and chop the potatoes are washed. Put chopped potatoes in boiling water to a boil, add salt and cook until soft side. Place the potato pieces in hot water after a meal washed. Do not disturb!
2nd Boil or simmer on a low heat in the oven under a lid until the ingredients are soft.
3rd Mixed groats and potatoes out and Beat with a wooden spoon smooth mash.
4th Cut the smoked ham cubes, browned with onions and add include porridge or serve on the board singikuubikute porridge and sour cream. Mulgi porridge next to enjoy a glass of kefir. GOOD TO KNOW! Porridge can boil odratangu instead of barley flour. Flour Put the potatoes when the potatoes are almost tender.

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PORRIDGE

2 dl groats
800 g of potatoes
100 g smoked bacon
1 large onion
1 tsp salt

Cover with water, barley and soak them for a few hours to overnight. Peel the potatoes and Split. Raise the potatoes and barley soaked and drained the pot and barely cover with water. Add salt. Boil for about an hour until all the water is absorbed and the potatoes are completely soft. Tambi pudrunuiaga evenly and spoon Whisk the mix.

Served with chopped bacon in a frying pan until the fat begins to melt. Add the chopped onion and fry again, until the onions are golden brown. Lift the bacon-onion mixture pudruportsjonitele. Serve immediately.

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for six

1 kg of potatoes
1 dl odrakruupe (barley)
1 liter of water
1 higher onion
100 g ribiliha (ham, i.e. bacon)
salt

Wash the barley and put them in cold water for a few hours-soaked. Put the potatoes in salted water. Pour the drained barley potatoes. Boil under a lid on low heat until the barley is completely soft. Tambi pestle, mash the soft smooth mash.

Saut in a pan with chopped onions and meat, season with salt. Serve with mashed saucers, tea in the middle portion of each cavity and put into eye-fried meat and onion mixture. By suitable cold milk.

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1 kg peeled potatoes
1 l water
100 g Barley
salt
1 pc higher onions
100 g streaky pork fat
salt

Put the potatoes in salted water, sprinkle with the washed and drained chips on them. Stew under a lid on low heat until the meal is quite soft (potatoes ripen faster than usual). Mix the contents of the pot with a wooden spoon, more or less uniform, and additional salt if necessary. Sauces simmer in a pan on a low heat seapekist pieces of fat and let sit brown. Sprinkle with chopped onions and season with salt include. Share mash of trays, each portion of the road in the middle of the cavity and raise pekikastet there. By providing cold milk.

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Makes 4 servings

2 dl Odrakruup (barley)
800 g potato
3 tablespoons or 2 small cloves garlic
salt and black pepper
1.5 dl Carrots (grated)
1 tsp cumin
Green onion
100 g Corned beef

1. Soak the groats - the longer, the softer they will become and the faster the boil. 12 hours is a good time to Kruup would be ready to mash, but it is also sufficient to lower half of the time.

2. Peel the potatoes and cut into large cubes. Heat a thick-bottomed pot or fry the chopped garlic and golden. Before the garlic will go brown, add the potato, twist in hot butter and pour boiling water so much that it would cover the potatoes. Raise potatoes steeped barley, had lower screw and cover the pot with a lid. Do potatoes or groats in the meantime some cases! Let the pot simmer on the stove or in a hot oven to raise more mature.

3. Boil until the potatoes are softer, softer. Add the grated carrots, which in addition to good taste will give a beautiful color. Sprinkle include cumin and salt to taste and pepper. Take the top cover, stir and let it out, excess water evaporate. Passport onto the bottom Kruup not start, stir constantly. Serve with fried onion rings and gold could soolalihakuubikutega.