Estonian lightly salted pork soup with sauerkraut and groats "Kapsad mulgi"
4 servings
220 minutes
'Kapsad mulgi' is a traditional Estonian soup that combines simple yet rich flavors of rural cuisine. Its roots go deep into Estonian gastronomy where sauerkraut and pork have always played a key role in winter nutrition. The lightly salted pork adds tenderness to the soup while the long cooking process brings out its aroma. Barley makes the dish hearty and mashed potatoes give it a thick texture. The slight acidity of the cabbage harmonizes with the richness of the meat creating a rich flavor balanced between salty and sweet. This dish is perfect for cold days when one wants to warm up and feel full. It is traditionally served hot with chopped greens that refresh its taste. Kapsad mulgi is a piece of history on a plate, reminding us of traditions and family meals in Estonia.
1
Salt the pork for a day.
- Pork: 500 g
2
Layer the salted pork, fat, sauerkraut, and onion. Add salt, sugar, pepper, and bay leaf. Sprinkle with barley, pour in water, and cook for 3 hours.
- Pork: 500 g
- Lard: 50 g
- Sauerkraut: 100 g
- Onion: 1 head
- Salt: to taste
- Sugar: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
- Barley: 100 g
- Green: 50 g
3
Boil the potatoes separately, blend them, and add to the soup.
- Potato: 3 pieces
4
Sprinkle the finished soup with chopped greens.
- Green: 50 g