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Mulgipuder
Mulgipuder: southern Estonian mash of potato and barley with mushrooms and onion
Mulgipuder comes from Mulgimaa, the old farming region of southern Estonia around Viljandi, and it has become one of the country's national dishes: potatoes and barley groats boiled together and mashed into a thick, nutty purée. It is normally topped with fried bacon and onion; this version uses mushrooms and onion fried in butter. It is eaten with sour milk or kefir and pickles. A common mistake is using too little water, so the barley stays hard while the potatoes are already soft. Chef's tip: start the barley first and add the potatoes after 20 minutes, so both are tender at the same moment.
- Total time
- 65 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the puder
- 5 ½ oz pearl barleyrinsed
- 5 cups water
- 1 ¾ lb potatoespeeled and cubed
- 1 ¼ tsp salt
- 1 oz butter
For the topping
- 1 oz butter
- 2 onionschopped
- 9 oz mushroomssliced
- ¼ tsp black pepper
To serve
- 1 ¾ cups kefir or buttermilk
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Method
0/5 doneStep 1: Simmer 5 ½ oz pearl barley in 5 cups water for 20 minutes.
20 minStep 3: Mash with 1 oz butter into a thick purée. Common mistake: too little water; the barley stays hard.
Step 4: Fry 2 onions and 9 oz mushrooms in 1 oz butter over a medium heat for 12 minutes, until golden. Season with ¼ tsp black pepper.
12 minStep 5: Spoon the puder onto plates, top with the mushrooms and serve with 1 ¾ cups kefir or buttermilk.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 9 g
- Carbs
- 56 g
- Fat
- 13 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mulgipuder take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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