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Tallinn (Estonia)
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Main course
Meat
Food Flavour DNA
Nutritional Values
580kcal
38gProtein
22gCarbs
38gFat
2gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🌾 Gluten
Mulgikapsad
How to order / say it
Say it
Mulgikapsad — [Mool-gi-kap-sad]
Order
I'd like to try the Mulgikapsad.
Locally
Soovin proovida mulgikapsaid.
Say locally
A hearty dish of sauerkraut, pork, and barley.
Why try it?
This warming dish is a favorite in Tallinn and showcases the balance of flavors in Estonian cuisine, reflecting resilience and inventive use of local ingredients in harsh climates.
How it tastes
Mulgikapsad combines the tanginess of sauerkraut, the richness of slow-cooked pork, and the earthiness of barley, offering a comforting, hearty meal.
Origin & History — first documented: 1750
Originating in the Mulgi region in the 18th century, it became popular due to the preserved nature of sauerkraut and the locally available pork and barley.
Recipe
Ingredients
- 🥕 500 g sauerkraut
- 🥩 500 g pork shoulder
- 🌾 200 g barley
- 🧄 1 large, chopped onion
- 🧂 1 tsp caraway seeds
- 500 ml water
Method
- 1 Brown the pork in a large pot over medium heat.
- 2 Add sauerkraut, barley, and onion to the pot.
- 3 Stir in water and caraway seeds.
- 4 Cover and simmer on low for 1.5 hours until pork is tender.
- 5 Serve hot with crusty bread.
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