Ričet
Ričet: Slovenian barley and bean stew with root vegetables and smoked paprika
Ričet simmers in Slovenian school canteens, army kitchens and Julian Alps mountain huts alike: pearl barley and beans cooked down with carrot, celeriac and parsley root until the broth is thick and almost porridge-like. Most cooks in Ljubljana and Carniola make it with a smoked pork knuckle or ribs; this meat-free ričet gets its smoky backbone from smoked paprika and tomato purée fried in oil, and it is vegan. Soak the beans in cold water for 8–12 hours before you start. Serve in deep bowls with rye bread and a little horseradish or a splash of vinegar at the table. Salting at the start is the usual slip, as the beans stay stubbornly firm while the barley turns to mush, so season only once the beans are creamy. Chef's tip: ričet is even better the next day; it thickens overnight, so loosen it with hot water as you reheat.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 7 oz dried borlotti beanssoaked overnight
- 3 tbsp sunflower or olive oil
- 1 onionchopped
- 2 carrotsdiced
- 5 ½ oz celeriacdiced
- 1 parsley root or parsnipdiced
- 3 cloves garlicchopped
- 1 tbsp tomato purée
- 2 tsp smoked paprika
- 5 ½ oz pearl barleyrinsed
- 8 ¼ cups vegetable stock
- 1 tsp dried marjoram
- 7 oz potatocut into 2 cm cubes
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tbsp cider vinegar
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/8 doneStep 1: Drain the soaked 7 oz dried borlotti beans and rinse them.
2 minStep 2: Heat the 3 tbsp sunflower or olive oil in a large heavy pot over a medium heat and fry the 1 onion for 6 minutes, until soft.
6 minStep 3: Add the 2 carrots, 5 ½ oz celeriac, 1 parsley root or parsnip and 3 cloves garlic and fry for 5 minutes, until the edges just begin to colour.
5 minStep 4: Stir in the 1 tbsp tomato purée and 2 tsp smoked paprika for 1 minute, until brick red and fragrant; don't let it catch.
1 minStep 5: Add the beans, 5 ½ oz pearl barley, 8 ¼ cups vegetable stock, 2 bay leaves and 1 tsp dried marjoram. Bring to the boil, then simmer gently, partly covered, for 60 minutes, stirring now and then, until the beans are nearly tender.
60 minStep 6: Add the 7 oz potato and simmer for 25 minutes more, until the beans are creamy, the potato soft and the barley swollen. Add hot water if it gets too thick; it should coat a spoon heavily.
25 minStep 7: Season with the 1 ½ tsp salt, ½ tsp black pepper and 1 tbsp cider vinegar, simmer for 5 minutes and remove the bay leaves.
5 minStep 8: Rest for 10 minutes off the heat, then serve scattered with 2 tbsp flat-leaf parsley.
10 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 12 g
- Carbs
- 50 g
- Fat
- 7 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ričet take?
- About 120 minutes in total: 20 minutes to prepare and 100 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of sunflower or olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
- What can I use instead of onion?
- 2 shallots per onion.
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