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Ričet is a dish made from beans and barley, historically ready with some form of smoked meat, comparable to ribs, or sausages and bacon. Nonetheless, in Croatian delicacies, this identify has develop into acquainted, so barley itself is commonly known as ričet.
This beneficiant and actually comforting meal is most frequently ready in winter and wouldn’t exist with out barley. It’s a objective that has nourished many giant and small cultures – from Ethiopians, Egyptians, and utilized by the traditional Chinese language for ten thousand years. The Egyptians have been the primary to make use of barley to make beer but additionally barley malt, and in China, it was a logo of manhood and energy.
Even Greek athletes and troopers ate porridge and barley bread, which made them so highly effective. Essentially the most attention-grabbing historic reality comes from the martial arts area – the traditional Greeks usually known as hordeers – ‘those that eat barley’!
In Croatia, it’s thought of to be a “poor meals” because it was once made within the villages and by households with a lot of members. Now-days it will get it’s deserved consideration so you possibly can even discover it within the eating places within the internal elements of Croatia.
This Croatian barley stew with beans recipe (Ričet s Graham) is a very comforting meal is most frequently ready in winter. It was once thought of to be a “poor individuals meals” because it was once made within the villages and by households with a lot of members. Now-days it will get it’s deserved consideration so you possibly can even discover it within the eating places within the internal elements of Croatia.
Components
- 2 onions
- 2 carrots
- 250 g of barley porridge (1 half cups)
- 2 L water (eight half cups)
- 2 giant sausages (or different dried meat as you favor)
- 1 small can of white beans
- 1 small can of purple beans
- Salt & pepper
- Bay leaf
- Tablespoon purple floor paprika (sizzling or candy)
Directions
- We begin with finely chopping the onions and saute them in oil when the onion turns into translucent, add the diced carrots, which also needs to be fried for a short while. Add the washed barley porridge to the pot, cowl with water and simmer over low warmth for round one and a half hours
- Season with salt and pepper and add the bay leaf. I like so as to add fairly a giant quantity of pepper because it goes rather well with this dish
- On the very finish, add the drained beans and the dried meat, sausage, bacon (or no matter meat you might have readily available or choose). I’ve used my favourite sausages that I’ve lower in slices earlier than placing contained in the pot
- Lastly make a light-weight roux of flour, oil and purple candy floor paprika with which you’ll thicken the barley stew. Pour the roux inside and blend it so it incorporates within the stew
- Serve whereas sizzling, with crusty bread and a aspect salad
Notes
Add a big tablespoon of ajvar on the finish for extra taste!
Extra Croatian Recipes
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