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Ričet

Name: Ričet
Total time: 120 min
Yield: Serves 6
Cuisine: Slovenia
Ingredients: 150g Barley; 150g (cooked) Red kidney beans; 150g (in one piece) Bacon; 1 Carrot; 1/2 Celery; 1 Onion; 1 tbsp Tomato paste; 1 Bay leaf; A pinch Parsley; A pinch Salt; A pinch Black Pepper; 1.5L Water

Soup

⏱ 120 min

👥 Serves 6

Difficulty ⭐

Pearl barley, beans, and smoked meat simmered until thick — a Slovenian home barley stew.

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📖 The Story Behind This Dish

Ričet is a barley stew eaten in Slovenia and southern Austria: pearl barley, beans, and vegetables like carrot and celery are simmered with smoked pork until thick. Somewhere between a soup and a stew, it's a staple of school lunches and mountain huts, filling and favored in the cold season.

🌆 Where it's eaten: In a Slovenian mountain hut, bowls of thick barley and bean stew are set before hikers back from the trail, with bread alongside.

🥕 Ingredients (serves 6)

Barley 150g
Red kidney beans 150g (cooked)
Bacon 150g (in one piece)
Carrot 1
Celery 1/2
Onion 1
Tomato paste 1 tbsp
Bay leaf 1
Parsley A pinch
Salt A pinch
Black Pepper A pinch
Water 1.5L

👩‍🍳 Instructions

Rinse the barley.
Put the barley, bacon block, bay leaf, and water in a pot and simmer 40 minutes.
Add the diced carrot, celery, and onion and the tomato paste and simmer 20 minutes.
Add the kidney beans and simmer 15 minutes until thick.
Cut up the bacon, return it, season with salt and pepper, and scatter with parsley.

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