Mulgikapsad

Ingredients8

• sauerkraut1 kg
• pork shoulder700 g
• pearl barley150 g
• onion1
• water1 L
• salt1 tsp
• black pepper0.5 tsp
• bay leaf2

Method

1. Rinse the pearl barley and set it aside. Cut the pork into large chunks and slice the onion.
2. Put the pork, onion, bay leaves, and water in a pot. Bring to a boil, skim the foam, then simmer covered for about 45 minutes.
3. Stir in the sauerkraut and barley. Add salt and pepper, tasting first because the sauerkraut may already be salty.
4. Simmer covered over low heat for about 1 hour, stirring now and then, until the pork and barley are tender and most of the liquid has been absorbed.
5. Remove the bay leaves, adjust the seasoning, and serve hot.