Main Page
For breakfast
Barley and potato mulch porridge on water

Estonian Mulgi Porridge (Barley and Potato)

An interesting, tasty recipe for a savory porridge of Estonian origin! This intriguing "mulgi" porridge made from barley groats and potatoes is a dish of Estonian cuisine. If you haven't tried it, definitely give it a go — you're sure to like it. The one change I made was swapping the fat for vegetable oil, simply because I'm not a big fan of cooking with fat and prefer vegetable oil wherever I can. And yes, you can use barley flour in place of the barley groats here — it makes no difference.

Milada

Recipe author

Barley and potato mulch porridge on water

Composition / ingredients

Servings:

Potatoes

Water

Barley groats

0.75

Onion

Cooking fat

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 13 % 2 g

Carbohydrates 80 % 12 g

67 kcal

GI: 55 / 45 / 0

Cooking method

Cooking time: 40 min

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:

Cut fresh potatoes into small cubes and put them in boiling salted water to cook. When the potatoes are slightly soft, add the well-rinsed barley groats and keep cooking with the heat turned down. You can cover the pot with a lid. Once everything is cooked, mash and stir it well with a long wooden spoon until you have a smooth, uniform mass. If you like, you can season the finished dish with fried bacon and fried onions. To serve, mulgi porridge can be topped with soured milk or sour cream — or you can make a sauce from rendered bacon and drizzle it over the porridge.