CONTENTS
Ričet (Barley Stew)
(Slovenian: Ričet (ječmenova enolončnica))
Although barley was once considered the food of the poor, it is incredibly nutritious, rich in protein, minerals, and fiber, aiding digestion, lowering cholesterol, and supporting various health conditions. Barley is believed to have originated in Ethiopia and Southeast Asia, where it was cultivated over 7,000 years ago. Today, it is primarily grown in Germany, France, and Spain in Europe. In Slovenia, barley stew is most popular during autumn and winter and is a staple on the menus of alpine huts.
Ingredients
For 4 people
- 1.5 liters of water
- 100 g barley
- 2 large potatoes, diced
- 200 g smoked pork (vegan alternative: beans or lentils)
- 1 small container of cooked beans
- A small amount of peas and carrots
- Onion, garlic, parsley
- Salt and pepper
- Bay leaf
Instructions
Preparation time: 1.5 hours
- Soaking the barley: Soak the barley overnight in cold water. The next day, rinse it and cook it in fresh water.
- Adding ingredients: Add the meat, vegetables, and spices to the pot with the barley and cook for approximately one hour.
- Thickening: If cooking barley with pork, additional thickening is unnecessary. Otherwise, prepare a thickening by frying onion and garlic in fat or oil, adding a spoonful of flour and some mashed tomatoes, and stirring this mixture into the stew.
- Vegan version: Substitute the meat with cooked beans or lentils and replace animal fat with plant-based oil.
- Serving: Serve the barley stew in deep plates and garnish with fresh parsley for extra flavor.
- Serving suggestions: Pair barley stew with fresh homemade bread or whole-grain rolls for a complete, hearty meal. Add a dollop of sour cream or a vegan alternative for a richer flavor. Complement the dish with homemade pickles or pickled beets for a refreshing side.
ZERO WASTE TIPS
- Excess cooked barley: Toss cooked barley with vinegar and oil, season, and serve as a cold salad or main dish with added pickled vegetables.
- Blending the soup: If the meat is in large pieces, remove it and blend the remaining soup with an immersion blender. Add herbs or spices as needed and serve the meat separately alongside the soup.
- Using vegetable scraps: Save carrot peels, onion skins, or parsley stems and use them to prepare homemade vegetable stock, which can be frozen for later use.
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