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Name: Mulgikapsad
Total time: 2 h
Yield: Serves 6
Cuisine: Estonia
Ingredients: 1 kg sauerkraut; 700 g pork shoulder; 150 g pearl barley; 1 onion; 1 L water; 1 tsp salt; 0.5 tsp black pepper; 2 bay leaf

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Estonia2 hServes 6cocinado antes

Mulgikapsad

Ingredientes8

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

verduracarnecerealotrosespecia y salsa

Preparación

Rinse the pearl barley and set it aside. Cut the pork into large chunks and slice the onion.
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.
Stir in the sauerkraut and barley. Add salt and pepper, tasting first because the sauerkraut may already be salty.
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.
Remove the bay leaves, adjust the seasoning, and serve hot.