barley groats

Sauerkraut with pork and barley

Sauerkraut with pork and barley

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If someone would like to cook a very traditional Estonian dish, then Sauerkraut with pork and barley is definitely the one for them. It has probably been prepared among Estonian peasants since the 19th century. At first, it was a South Estonian peasant dish; later, it spread across Estonia. This dish is still prepared in many families today. The methods of preparation are different; some definitely prepare these cabbages in the oven, others on the stove, and mixed variants of these methods are also used. My grandmother prepared them on the stove, and the variant that I am posting here was prepared by my mother using an old family recipe. It is worth making more mulgikapsad, because they become more and more delicious after standing for a few days.

Preparation time: 3 hours
Level: Medium
Quantity: About 3.5 to 4 kg of sauerkraut

Ingredients:
About 2 kg of sauerkraut
1.5 kg of overgrown pork
About 150 g of barley groats, soaked overnight
Sea salt, if necessary
A little sugar if desired
1 tbsp of cumin if desired

Boiled potatoes for serving

Preparation:

  1. Soak the barley groats in cold water overnight.
  2. Squeeze the sauerkraut dry; this will help remove excess acidity. There are several points in the preparation of this dish where the flavors can be adjusted, and it is difficult to give specific quantities.
  3. Pour half of the sauerkraut into a thick-bottomed cooking pot, place the overgrown pieces of meat on top of the cabbage, and cover with cabbage again. You can lightly sprinkle sugar and salt between these layers, or add salt later if necessary, because sauerkraut is already quite salty.
  4. Pour in the cabbage, add water so that the cabbage is covered with water, let it boil, and taste. Adjust the flavors if necessary.
  5. Cover the cabbage layer with soaked groats, add water until everything is covered, cover with a lid, and simmer for about 3 hours.
  6. When the cabbage is soft, fish the pieces of meat out of the cabbage and set aside, and use them when serving.
  7. Mix the cabbage with the groats, season with sea salt and sugar if necessary.
  8. Serve with boiled potatoes and cut the meat cooked with the cabbage.
    Ready!!
Irish Stew

Irish Stew

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A historical dish from Ireland. It was a simple food that was cheap and could be prepared in large quantities and preserved. The first recipes for this dish can be found in 17th-century notes. Today it is a common pub and restaurant dish. This dish is traditionally made from lamb or beef and various roots. Onions, parsley, and leeks are used as an additive, to make the sauce thicker, some of the potatoes are crushed in the sauce or a handful of barley groats are added during cooking. Some recipes also use smoked bacon to add to the meat, some recipes also use porter beer in addition to the broth. I received a bottle of delicious home-brewed porter for Christmas, which I used to prepare this dish.
There are many different ways to prepare this dish and I believe that they are all delicious. Here I will present my version, which was as tasty as I had hoped. You could set aside several hours to prepare it. The dish can be prepared faster, but it is especially nice when the meat is cooked until very tender and the flavors have blended nicely.

Preparation time: 3 hours
Level: Easy
Serves: Four

Ingredients:
800 g lamb, shank, neck, or any cheaper lamb cut into pieces
4-5 medium carrots cut into desired pieces, for example 2-3 cm pieces
6-7 small potatoes, halved
1 medium leek, finely chopped
2 medium onions, finely chopped
300 ml chicken or beef stock
300 ml porter-type dark beer
A large handful of chopped parsley
A handful of barley groats soaked overnight in cold water
About 0.5 tsp freshly ground black pepper
Sea salt to taste.
0.5 tsp dried oregano
2 tbsp cooking oil for browning

Preparation:

  1. The day before, soak a handful of barley groats in cold water.
  2. Cut the lamb into desired pieces and brown in cooking oil over medium-high heat until golden brown. Use a heavy-bottomed pot, preferably cast iron.
  3. Chop the onion and leek, cut the carrot into 2-3 cm pieces. Cut the potatoes in half and finely chop the parsley. You can peel the potatoes if you wish, but for a more rustic dish, it is better not to
  4. Transfer the meat to a plate and set aside.
  5. Brown the onion, leek and carrots in the oil and fat used for browning meat for about 5 minutes over medium-high heat.
  6. Add the meat and groats, mix through, and season with ground black pepper, oregano, and sea salt.
  7. Add the broth and porter. Stir and bring to a boil. Reduce heat to low and leave to simmer covered.
  8. After an hour, add the potatoes cut in half and the chopped parsley. The potatoes should be added later because they will otherwise become very mushy.
  9. Cover the dish again and simmer for about an hour until the potatoes and meat are tender.
  10. By this time, the dish should be ready, there should be enough liquid in the stew to almost cover the meat and vegetables and the sauce should have thickened a little. If the sauce is not thick enough, mash half of the potato with a fork and let the dish simmer for another 5 minutes.
    Serve with fresh bread. You can add fresh parsley to the dish when serving.
    Ready!!
Blood sausage

Blood sausage

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Blood sausage is considered one of the most traditional dishes in Estonia, which is eaten all year round today, but it is still mainly known as one of the main Christmas dishes. Classically, blood sausage is made from barley bran or gruel, pig blood, and fatty pork meat, which is stuffed into the small intestine of a pig or sheep.

One of the most common Christmas dishes that can be found on the Estonian Christmas table is long-cooked pork, which is served with boiled or baked potatoes, sauerkraut, and oven-fried blood sausages. Blood sausages are usually served with a nice lingonberry jam or pumpkin salad.

Blood sausages came to Estonia at the beginning of the 19th century from the food culture of Sweden and Latvia.

Until now, I thought that making blood sausages was something you couldn’t do for fun, but it was surprisingly easy. The casings were strong, there were no holes in them, and the sausages filled nicely. I would recommend trying to make them because homemade sausages are undoubtedly delicious and have a special place on the family Christmas table. You can find casings for making sausages at the Maarahva store https://maarahvapood.ee/toode/naturalalsed-soolatud-seasooled-28-30mm-15m-2/. You can also get good quality blood powder from there https://maarahvapood.ee/toode/verepulber-verpo-95-phf-05kg/

Preparation time: About 3 hours, plus preparations
Level: Medium
Quantity: approximately 4 kg of blood sausages

Ingredients:
1 kg of barley groats
150 g of blood powder
1 kg of pork belly
500 g of smoked bacon
About 300 ml of water
2 tablespoons of marjoram
1.5 tablespoons of oregano
0.75 tbsp ground black pepper
Half a grated nutmeg
800 g of spring onions
About 1 tablespoon of sea salt (put less salt at first, because bacon is also salty)

Salted pork intestines

Preparation:

  1. Soak the groats overnight in cold water.
  2. Also soak the salted intestines overnight in cold water.
  3. Cut the pork and bacon into small pieces, and chop the onions. Fry the meat, bacon, and onion in a large pan for about 30 minutes until the meat and onion are browned and the fat has partially been melted.
  4. Place the soaked groats in a cooking pot, and cover them with water so that the water reaches about 5 cm above the surface of the groats. Boil the groats for about 45 minutes until they are semi-soft.
  5. Mix the blood powder with 300 ml of water, and add water little by little so that no lumps form.
  6. In a large bowl, mix the meat with the groats, and add all the spices and the dissolved blood powder. Mix well. The taste could be slightly salty rather than sweet.
  7. Put the sausage mixture into the sausage syringe, take a piece of soaked casing about 1 m long or longer, stuff the casing into the nozzle of the sausage syringe, moisten the casing in the meantime and continue until the entire casing is around the nozzle. Make a knot at the end of the casing and crank the sausage mixture into the casing at a steady speed.
  8. Do not fill the intestine very tightly, it may burst during cooking or baking. The sausages must be nicely uniform, but pleasantly soft.
  9. When the entire casing is full, make a knot at the other end as well and twist the sausage into nice, traditional pieces. To do this, press the filling on both sides of the sausage so that there are gaps where there is no filling, twist the sausage a few times, and repeat the procedure at the end of the next piece of sausage until all the sausages are nicely twisted into pieces.
  10. When all the sausages are ready, heat the water in a large pot to about 80 degrees, slide the sausages into the water, and heat at a temperature close to boiling for about 20 minutes.
  11. Take the sausages out of the pot, and see that there are twists between the sausage pieces and that the sausages are nicely separated. If the twists have loosened, put new twists on the sausages from the spaces between the sausages.
  12. Cool the sausages completely on a cutting board and keep them in the refrigerator overnight. Sausages can be stored at minus 20 degrees C for a longer time.
  13. To prepare blood sausages for lunch or dinner, thaw the sausages completely and bring them to room temperature before use.
  14. Put lard or cooking oil in the oven pan, place the blood sausages in the pan as well, and cook at 200 degrees C for about 20 minutes until the sausages are crispy. During cooking, turn the sausages a few times so that they are with the fat on all sides and cook evenly
    Serve with a Christmas roast or eat with lingonberry jam or pumpkin salad.
    Ready!!
Potato and Groats Porridge

Potato and Groats Porridge

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The beginning of this porridge is considered to be in the first half of the 19th century. It is believed that this was done in such a way that the new, valuable food product, potatoes, had to be saved and used less, and therefore all sorts of stews where different crops were used were made from it. Mulgimaa, in the center of Estonia, considers this porridge primarily as its regional food, but now it is one of the national dishes of Estonia.
Historically, it was made by mixing barley groats and potatoes in equal quantities. This kind of porridge should be too gluey and modern variants are most probably tasting better.

I made this porridge at Mart Ustav country house in Andresjärve for the company’s family day celebration. We served it with fried ham and onions and with grilled meat which is very traditional for these events.
The food photographer was Kiira.

Preparation time: 1.5 hours, plus time for soaking the groats
Level: easy
Serves: four

Ingredients:
1.5 kg of potatoes
150 g of barley groats
Salt to season
about 50 ml of oil

Sauce:
200 g of bacon or smoked ham
2 medium onions

Preparation:
1. Soak the groats overnight in cold water.
2. Peel the potatoes and cut into four pieces, place in a soup pot, and cover with soaked barley groats
3. Add enough water to exactly cover the layer of groats. In this way, it is usually not necessary to add or remove water from the porridge. The groats must not be mixed with the potatoes, as they will burn at the bottom of the soup pot.
4. Boil the porridge until the potatoes are very tender and break when touched with a fork.
5. Remove the porridge from the heat, add salt and oil and mix the porridge. In general, it is not necessary to porridge smasher. This porridge should be made in such a way that some of the potato pieces remain almost intact and it is not completely homogeneous.
6. Fry the ham in a pan until crispy, chop the onion with additional onion and fry for a few minutes with the ham.
Use parsley for garnish.
Ready !!

Orzotto with porcini and green peas

Orzotto with porcini and green peas

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Barley is a historical cereal that was used as early as 10-12 thousand years ago in the Middle East. Later, the grain spread more widely to Egypt, the Caucasus, the Hindustan Peninsula, and elsewhere. Barley has been used classically in brewing but also making porridges. Less barley has been used to make bread. In Estonia, barley has been used for food since the beginning of the first millennium as important country food.
Orzotto, which originated from northern Italy, the Venice region, is essentially similar food as risotto, only barley groats are used instead of rice.
It is a delicious food made with parmesan, good butter, and various additives such as mushrooms, bacon, peas, pumpkin, etc.

Preparation time: 1 day soaking of groats, 30-45 minutes cooking
Level: easy
Serves: four

Ingredients:

250 g of barley groats, soaked in the cold water overnight
100-150 g of grated parmesan
250 ml of white wine
1 large onion, chopped
3 medium garlic cloves chopped
A few tablespoons of olive oil
50 g butter
150 g boletus or other wild mushrooms
150 g frozen green peas or fresh green peas
Sea seasoning and black pepper for seasoning
A handful of finely grated Parmesan served on food to shake

Preparation:

1. The day before, pour the barley groats into a bowl of water, swelling will absorb a lot of water, so pour water so that the groats are several cm covered with water
2. To make Orsotto, chop the onion and garlic, heat the oil in a thick-bottomed pot over medium heat, fry the onion and garlic lightly for 1-2 minutes.
3. Drain the barley groats and add to the pot, stir and fry for a few minutes. Add half the amount of white wine, lower the heat to low, and stir the orzotto after every minute or two to prevent it from sticking to the bottom, and also starch is released during mixing giving the orzotto a required creaminess.
4. When the liquid is absorbed, add about 150 ml of hot water and continue mixing. Similarly, add more water until the groats are of a suitable softness. Some people like orzotto more al dente, some prefer soft-boiled orzotto.
5. At the same time lightly fry the mushrooms and green peas in a little oil to give them a slightly crispy texture
6. Season orzotto with sea salt and freshly ground black pepper.
7. When adding liquid for the last time, do not add water but only the remaining white wine. Stir the orzotto until the consistency is suitable. Again, some people prefer a more wet orzotto, others prefer a dry one. There is no definite rule here, it is important that the food remains quite creamy.
8. Add fried mushrooms and peas, mix well
6. Grate parmesan and add to orzotto, mix evenly
7. Finally, add butter, remove the orzotto from the stove, stir in the orzotto until butter melts. If necessary, season additionally with salt and black pepper
To serve, shake the grated parmesan on top.
Serve immediately.
Done !!!

Pea soup with smoked pork

Pea soup with smoked pork

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I have at home the second edition of Jaan Koort’s cookbook from 1896. There are four recipes dedicated to pea soup, all recipes used fresh peas to make the soup. Maybe it wasn’t customary to dry and preserve peas at the end of the 19th century and the beginning of the 20th century, but one thing is for sure – pea soup plays an important role in Estonian food culture.
Pea soup was made and eaten long before the birth of the Estonian nation, it has already been mentioned in ancient Greek writings. Pea soup was and still is eaten at large gatherings, it is a common food in the army, it is available in preserved soluble and dried instant soup variants.
In Estonia, pea soup with smoked pork is a classic fastelavn festival food. I am posting here a recipe for pea soup, which I plan to offer on the fastelavn day in 2021 to my colleagues and also to the clients of Café Crepp.
Making this soup requires a bit of effort and patience, but the result is enjoyable.

Preparation time: Soaking peas and barley groats overnight, cooking smoked pork leg for 2-3 hours, cooking soup for 1.5 hours.
Level: easy
Quantity: for four to eight

Ingredients:
300 g of dried peeled peas
150 g of barley groats
1 medium carrot
500 g smoked pork leg
1 medium onion
2.5-3L of water
Salt,  soup herbs (optional), and black pepper for seasoning
Herbs for serving
If desired, sour cream to eat with soup

Preparation:
1. Boil the smoked pork leg on low heat for 2-3 hours until the meat is completely tender. When the liquid starts to boil, the foam may be released from the code, which should be removed
2. Soak peas and groats in water overnight at room temperature. If necessary, add water in the meantime once it has been absorbed
3. Separate the meat from the bones, remove the rind if you do not want to eat it, and chop the meat into pieces of the desired size
4. Chop the onion and fry slightly in a pan
4. Bring the water to a boil with peas and groats, peel the carrots, chop into suitable pieces and add to the soup. Boil for about an hour. Season with salt and pepper and dried herbs
5. Add the cut meat to the soup and cook until the peas and groats are soft. If the soup seems too thick, add water and season.
Ready !!

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