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Traditional Barley Stew “Ričet” Remains a Comfort Food in Croatian Kitchens In many Croatian homes, the arrival of colder weather brings a return to hearty, aromatic stews that evoke memories of family meals and grandmother’s kitchen. One such dish is ričet, a traditional barley porridge stew that has been a staple of the local cuisine for generations. The recipe is simple and practical. It combines barley porridge with beans, root vegetables, and dried meat, creating a rich, flavorful dish that can be prepared in a single pot. The ingredients and quantities are as follows: – 300 g barley porridge – 1 large can of beans – 400–500 g dried meat of choice – 2 heads of red onion – 4 carrots – 3 cloves of garlic – 1 piece of celery root – 1 large yellow carrot – 2 teaspoons ground red pepper – 2 bay leaves – Vegetable stock or water, as needed – Olive oil – Salt and pepper to taste Preparation 1. Rinse the barley porridge under cold water and cook it in a pot with water for about 20 minutes. Drain and set aside. 2. While the barley cooks, finely chop the red onion and dice the carrots, yellow carrot, and celery root into small pieces. 3. Heat a small amount of olive oil in a larger pot and sauté the onion until softened. Add the carrots and celery, stirring occasionally. 4. When the vegetables begin to soften, add the minced garlic and fry briefly to release its aroma. Article source: Večernji List | Image credit: Večernji List
Traditional Barley Stew “Ričet” Remains a Comfort Food in Croatian Kitchens In many Croatian homes, the arrival of colder weather brings a return to hearty, aromatic stews that evoke memories of family meals and grandmother’s kitchen. One such dish is ričet, a traditional barley porridge stew that has been a staple of the local cuisine for generations. The recipe is simple and practical. It combines barley porridge with beans, root vegetables, and dried meat, creating a rich, flavorful dish that can be prepared in a single pot. The ingredients and quantities are as follows: – 300 g barley porridge – 1 large can of beans – 400–500 g dried meat of choice – 2 heads of red onion – 4 carrots – 3 cloves of garlic – 1 piece of celery root – 1 large yellow carrot – 2 teaspoons ground red pepper – 2 bay leaves – Vegetable stock or water, as needed – Olive oil – Salt and pepper to taste Preparation 1. Rinse the barley porridge under cold water and cook it in a pot with water for about 20 minutes. Drain and set aside. 2. While the barley cooks, finely chop the red onion and dice the carrots, yellow carrot, and celery root into small pieces. 3. Heat a small amount of olive oil in a larger pot and sauté the onion until softened. Add the carrots and celery, stirring occasionally. 4. When the vegetables begin to soften, add the minced garlic and fry briefly to release its aroma.
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