ReceptnaptárRičet (Slovenian pearl barley and bean stew with smoked meat)
Ričet is a one-pot dish from Slovenian and Styrian cooking: pearl barley, beans, root vegetables and smoked meat cooked into a thick, porridge-like soup. It is an old, nourishing dish of the mountain villages, and it is still popular in the cold months today. A bowl of it is a complete lunch in itself, and it is even better the next day, as the barley goes on absorbing the flavours.
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Ingredients
Method
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- Rinse the barley; in a large pot, soften the onion and smoked meat in the oil.
- Add the barley, bay leaves and crushed garlic, pour in 2 litres of water and cook for 35 minutes.
- Add the carrots, parsley root and potatoes and cook for another 20 minutes.
- Add the beans and cook for 10 more minutes until it becomes a thick stew; season.
- Serve with parsley; it keeps 4 days in a box; sprinkle with a spoonful of water and reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rinse the barley thoroughly, because the surface starch makes the dish cloudy and slimy.
- Fry the smoked meat with the onion, because the fat it releases is the basis of the soup and deepens the flavour.
- The dish thickens a great deal as it stands, so loosen it with a little water when you reheat it.
Frequently asked questions
What is the difference between ričet and jota?
Ričet is made with pearl barley and vegetables, jota with sauerkraut and beans. Both are Slovenian one-pot dishes enriched with smoked meat.
Can it be made without meat?
Yes, replace the smoked meat with smoked paprika and dried mushrooms. The beans and barley still make a filling, nourishing dish.
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