700 g potatoes
100 g groats
50 g Butter
300 g smoked porkbetter if it has some fat
100 g onions
20 g Parsley
Salt, pepper, oil
This delicious traditional Estonian dish was provided by Estonian chef Janno Lepik. Janno is the Head Chef at Leib, a prestigious restaurant located in Old Town Tallinn.
The dish originates from Southern Estonia. People in Southern Estonia started boiling potatoes and pearl barley together in the second half of the 19th century as the combination was very filling. By the last quarter of the 19th century, this porridge was known all over Estonia and a century later became a national dish that is served at various official events.
How to Prepare the Dish:
- Peal potatoes, wash in cold water.
- Put potatoes and washed groats into a pot and cover with water 3 cm above potatoes and groats. Add salt and boil in medium heat about 1 hour until groats are soft.
- Check time to time if the water is not evaporated and need additional water if needed. When groats are soft there should be 1 cm of water on top.
- Add butter and make potatoes and groats into mash, add salt if needed.
- Cut smoked meat 0.5cm x 1cm pieces. Peal and cut onions. Pan fry onions, add smoked meat and fry until meat is golden. Add fresh parsley.
Photo credit: https://www.visitestonia.com