Ricet

Easy step by step recipe for traditional ričet, the iconic Slovenian barley soup

Servings

Prep Time 15

Cook Time 3

Beans soaking time 7

Total Time 10 15

The night before cooking ričet, wash the beans, soak them in double amount of water and remove any unhealthy looking beans, specialy the ones that are floating on the water.
Three hours before cooking, soak the barley as well.
In the morning, wash the beans, place them in a pot with fresh water together with the lavender leaf and cook until they soften and become tender, which usually happens in an hour.
Transfer the barley together with the water to a bigger pot, add smoked pork ribs and cover with water. All the ingredients should be generously covered with water. Bring to boil and simmer slowly for an hour.
In the meantime, dice the vegetables to small pieces and cut the onions and garlic.
After the barley and ribs were simmering for an hour, quickly stir-fry the onions and garlic and add them together with the diced vegetables to the pot. Simmer for another twenty minutes. Add a pinch of marjoram.
Now add the diced potatoes and simmer for another 15-20 minutes.
Remove a portion of pork ribs from the pot and slice it into smaller pieces. Return it to the pot together with chopped parsley leaves and cooked beans with lavender leaves.
Before serving, try to see if your ričet is salty enough and add additional salt and black pepper if needed. If you like the taste, add a tbsp of apple vinegar.
Serve with fresh, homemade bread and enjoy :)

For best quality, use organic ingredients, dry beans and homemade smoked pork.
Ričet should simmer very slowly on low heat.
Add a decent amount of chopped parsley leaves and parsley root.
Soaking beans before cooking cuts down on cooking time. This step also partially gets rid of the stuff that causes bloating and gas after eating beans, which usually dissolve in the water. That's why you should toss out the soaked water and rinse the beans before cooking.
Soaking the barley not just trims cooking time but also ensures a smoother final texture. Plus, soaking helps reduce the natural phytic acid content in barley, which can interfere with our body's absorption of crucial minerals. On top of that, soaking also steps in to break down the complex sugars in barley.
Including bay leaves and marjoram while cooking beans can aid in decreasing bloating, gas, and farting due to the amount of beans in the ričet.
Your ričet bowl will taste best when stored in the refrigerator and served the next day. Each day of storage will add to its deliciousness.
Add salt and black pepper right before serving. If you like the taste, add a tablespoon of apple vinegar and serve with fresh homemade bread.
Ričet can be stored in the refrigerator for up to four days. You can freeze it in air-tight containers for up to six months or make canned ričet following a simple canning procedure.

Calories: 451.43kcal

Cost: $15

Course: dinner, Lunch, Soup

Cuisine: Slovenian

Keyword: barley, beans, one pot, pork ribs, soup, traditional