Ričet

Name: Ričet
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Slovenian
Ingredients: 200g pearl barley, soaked 4 hours; 200g dried borlotti beans, soaked overnight; 2 carrots, diced; 2 celery stalks, diced; 1 large onion, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 2 bay leaves; 1 tsp sweet paprika; 1 tsp fresh thyme; 1.5L water or vegetable broth; Salt, pepper; Fresh parsley for garnish

Ričet (REE-chet)

Barley Stew

⏱ Prep Time 20 min + soaking

📈 Difficulty Easy

👥 Servings

🔥 Calories 304 kcal

A thick, nourishing barley and bean stew simmered with root vegetables and herbs until every grain is plump and the broth is creamy.

Nutrition & Info

Protein 12.0g

Carbs 46.0g

Fat 8.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large heavy pot wooden spoon ladle

Presentation Guide

Vessel: earthenware bowl

Garnishes: olive oil drizzle, parsley, crusty bread

Accompaniments: crusty bread

Ingredients

200g pearl barley, soaked 4 hours
200g dried borlotti beans, soaked overnight
2 carrots, diced
2 celery stalks, diced
1 large onion, diced
3 cloves garlic, minced
2 tbsp olive oil
2 bay leaves
1 tsp sweet paprika
1 tsp fresh thyme
1.5L water or vegetable broth
Salt, pepper
Fresh parsley for garnish

Instructions

1
Drain soaked beans and barley. Place beans in a large pot, cover with fresh water, and boil until nearly tender, about 45 min.
2
Add barley to the pot with beans and enough broth to cover generously. Simmer together.
3
In a skillet, sauté onion, carrots, and celery in olive oil for 8 min. Add garlic and paprika, cook 1 min.
4
Add the sautéed vegetables, bay leaves, and thyme to the pot. Simmer 30-40 min until barley is plump and broth is thick.
5
Remove bay leaves, season with salt and pepper.
6
Serve in deep bowls drizzled with olive oil and garnished with fresh parsley.

💡

Did You Know?

Ričet is so beloved in Slovenia that it is served at virtually every mountain hut (planinska koča) across the Julian Alps.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon
ladle

Garnishing

olive oil drizzle, parsley, crusty bread

Accompaniments

crusty bread

The Story Behind Ričet

Ričet is a medieval grain stew that sustained Slovenian communities through long winters. Barley, one of the oldest cultivated grains in the region, combines with beans to create complete protein. Mountain huts across the Alps still serve it as the quintessential hikers' meal.

🕐 Traditionally enjoyed lunch, winter 📜 Origins: Medieval

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