Bring 1 liter of water to a boil in a pot. Peel the potatoes, cut larger ones into cubes, and add them to the boiling water. Add 2 tsp of salt.

Rinse the barley in hot water using a sieve. When the potatoes have boiled for 10 minutes, add the barley to the pot. Reduce the heat and simmer covered for 25 minutes, until the barley is tender. If all the water is absorbed but the barley is not yet soft, add 100 ml of hot water.

While the porridge is cooking, chop the onion. Place the pan over medium heat and add the bacon to a cold pan so that it releases its fat. Fry for about 5 minutes, then add the chopped onion. Cook the mixture until the onion becomes translucent.

When the barley and potatoes are tender, mash them together with a whisk. Stir in 1 tbsp of butter. Add the fried bacon and onions along with the fat from the pan. Adjust the seasoning with salt if needed.

For the herb sour cream, finely chop dill and green onion. Mix them with sour cream in a bowl and season with salt and black pepper. Keep a little dill for garnish.

Serve the mulgipuder with the herb sour cream on top, and garnish with the remaining dill.