Ričet (Ričet)
Overview
Ričet is a thick barley and bean soup from Slovenia, also known as ješprenj after its main ingredient, pearl barley. Soaked beans and barley are simmered with a large piece of smoked pork, such as ribs or ham hock, until the beans are soft. Diced potatoes, carrots, celeriac, parsley root, leek, onion and garlic are added, and sometimes tomato or kohlrabi. As it cooks, the barley thickens the soup. Depending on how much water is used, it can be a soup or a dish as thick as risotto. The smoked meat is cut up and returned to the pot, and it is finished with parsley.
History
Ričet is a national dish of Slovenia and is also eaten in Austria, where it is called Ritschert, in Bavaria and in northern Croatia. It was a cheap, filling food made from stored grains, dried beans and smoked pork, and it was often cooked in canteens and institutions. In Slovenia it even has a reputation as prison food, though it is also a much-loved home dish.
Main ingredients
Pearl barley, beans, smoked pork, potatoes, carrots, leek. The soup is built on smoked pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Bean soups · Pork soups · Potato soups · Leek soups · Barley and grains soups · More soups from Slovenia
Recipe
Method
- 11 h
Simmer the beans and smoked pork in 3 l water with the bay leaf for 1 hour.
- 230 min
Add the barley and cook for 30 minutes.
- 330 min
Add the vegetables, onion, garlic and tomato paste and cook for 30 minutes more.
- 4
Take out the meat, cut it up and return it to the pot.
- 5
Season and serve with parsley.
- ✓
Serve. About 2h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
