Ričet (Slovenian Barley and Bean Soup)
In short: A thick soup of pearl barley, beans, root vegetables and smoked pork ribs, a filling meal in a bowl from Slovenia's northeast. It takes about 2 h in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 35 min
- Resting
- 8 h
- Total
- 2 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Ričet is a thick barley and bean soup from the Štajerska region of Slovenia, a dish farm families cooked in a big pot to feed everyone after a morning of work. Smoked pork gives it depth, carrots and celeriac add sweetness, and the barley turns the broth almost creamy. It thickens as it sits, so keep hot water ready. With rye bread, it is a whole meal.
Instructions
- Put the beans, smoked ribs, bay leaves and water in a large pot. Bring to a boil, boil hard for 10 minutes, skim off the foam, then simmer partly covered for 35 minutes more.
- Heat the oil in a pan and cook the onion, carrots and celeriac for 8 minutes, until softened. Add the garlic and paprika and stir for 1 minute.
- Add the barley and the vegetables to the pot. Simmer for 40 to 45 minutes, stirring now and then, until the barley and beans are soft and the soup is thick.
- Lift out the ribs, pull the meat from the bones and return the meat to the pot.
- Season with the pepper and salt if needed, since smoked meat is salty. Thin with hot water if the soup is too thick, stir in the parsley and serve hot with rye bread.
Tips
- Ričet thickens a lot as it sits. Keep a kettle of hot water ready to loosen it when you reheat.
- For a vegetarian version, leave out the pork, add 150 g (5 oz) sliced mushrooms and 1 teaspoon of smoked paprika.
Questions and answers
What is the difference between jota and ričet?
Both are thick bean soups with smoked pork. Jota is built on sauerkraut or sour turnip, while ričet is built on barley and root vegetables, which makes it milder and thicker.
Can I freeze ričet?
Yes, for up to 3 months. The barley keeps absorbing liquid, so add hot water as you reheat it.
Can I use canned beans for ričet?
Yes. Use 2 cans (400 g / 14 oz each), drained, and add them with the barley. Simmer the ribs on their own for 45 minutes first.
How long does it take to make Ričet (Slovenian Barley and Bean Soup)?
About 2 h in total: 25 min of preparation and 1 h 35 min of cooking.
How many calories are in Ričet (Slovenian Barley and Bean Soup)?
About 310 kcal per serving, with 13 g of protein, 41 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 41 g |
| Fat | 11 g |
| Fiber | 10 g |
| Sugar | 5 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
