Mulgipuder

Mulgipuder is a comforting Estonian farmhouse staple built on two humble pillars: mashed potatoes and tender pearl barley, enriched with creamy milk and silky butter, then crowned with a savory crumble of crispy bacon and sweet browned onion. Rooted in the Mulgi region, it evolved as a practical, nourishing way to stretch precious grains and garden harvests through long winters. The grain-to-tuber pairing brings body and gentle chew from the pearl barley, while the mashed potatoes make the porridge luxuriously soft. A spoonful of cool sour cream and a sprinkle of fresh dill on top balance the warm richness. Today, it remains a beloved dish for gatherings, holidays, or any evening you want something simple and satisfying.

Ingredients

• 1 cup pearl barley, rinsed
• 6 cups water, divided (more as needed)
• 1½ teaspoons salt, divided (plus more to taste)
• 2 pounds (900 g) potatoes, peeled and cut into chunks
• 1 cup warm milk (whole preferred)
• 3 tablespoons butter
• 6 ounces (170 g) bacon, diced
• 1 medium onion, finely chopped
• ½ teaspoon freshly ground black pepper
• 2 tablespoons chopped dill (optional)
• sour cream for serving (optional)

Preparation

1. Rinse the pearl barley under cool water until the runoff turns mostly clear.
2. Peel and chunk the potatoes into even pieces so they cook uniformly.
3. Warm the milk gently (do not boil) so it blends smoothly into the mash.
4. Dice the bacon and finely chop the onion.
5. Chop the dill and set aside for garnish.

Cooking Process

Cook the grain base

1. In a medium pot, combine the rinsed pearl barley, 3 cups water, and ½ teaspoon salt. Bring to a gentle simmer, then cook until the pearl barley is tender with a pleasant chew, about 25–30 minutes. Add splashes of hot water as needed so the grains stay submerged and don’t scorch.
2. When done, drain any excess water and keep the cooked pearl barley warm.

Boil and mash the potatoes

1. Place the prepared potatoes in a large pot and cover with 3 cups water. Season with 1 teaspoon salt. Boil until the potatoes are very tender when pierced, about 15–20 minutes.
2. Drain well, then return the hot potatoes to the pot over low heat for a minute to steam off excess moisture.
3. Add the warm milk and the butter. Mash until mostly smooth but not gluey; a few small lumps add rustic character.
4. Fold in the cooked pearl barley. Season with the black pepper and adjust salt to taste.

Make the bacon–onion topping

1. In a skillet over medium heat, cook the bacon until the fat renders and the pieces are crisp at the edges.
2. Add the chopped onion to the skillet and sauté in the bacon drippings until golden and sweet, about 6–8 minutes.
3. Stir in half the dill if using, then remove from heat.
4. Spoon the hot bacon and onion mixture over the pot of porridge and gently swirl it in, reserving some for garnish.

Rest briefly

Let the Mulgipuder sit covered off the heat for 5 minutes so the flavors meld and the texture settles.

How to Serve and Enjoy

• Spoon into warm bowls, top with a dollop of cool sour cream, a sprinkle of fresh dill, and a spoonful of the reserved crisp bacon and golden onion.
• For a looser texture, stir in a splash more warm milk just before serving; for thicker porridge, add a small knob of butter and fold again.
• Serve with tangy pickles or a simple green salad to contrast the rich butter and bacon notes.

Tips and Notes

• If your pearl barley is very old, it may need a little longer; keep the heat low and add hot water as needed.
• Use starchy potatoes for the fluffiest texture.
• For a vegetarian version, omit the bacon and slowly brown extra onion in butter for a sweet, rich topping, then finish with plenty of dill.
• Season thoughtfully: taste after mixing in the pearl barley and add salt and black pepper gradually.

Storage and Reheating

Cool leftovers quickly, then refrigerate airtight. To reheat, warm gently on the stovetop with a splash of milk or water to loosen, stirring in a little butter at the end for gloss. Taste and refresh with a pinch of salt and a crack of black pepper. Add fresh dill and a spoon of sour cream just before serving.

Why It Works

The soft starch of mashed potatoes binds the nubbly chew of pearl barley, while warm milk and melted butter create a supple, spoonable base. The savory depth from crisp bacon and caramelized onion delivers classic balance, and final touches of dill, black pepper, and cool sour cream brighten each bite.