While Ričet could certainly be made vegan, traditional Slovenian soups would include sausage or, as I have done, bacon. This adds another layer of complexity, making it all the more likely that I’ll be reaching for a bowl of Ričet when the winter snows float down.
| Servings |
| 3 quarts |
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While Ričet could certainly be made vegan, traditional Slovenian soups would include sausage or, as I have done, bacon. This adds another layer of complexity, making it all the more likely that I’ll be reaching for a bowl of Ričet when the winter snows float down.
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Ingredients
- 1 1/4 cup barley
- 1 1/4 cup dried pinto beans
- water
- 4 large carrots , chopped
- 2 Yukon Gold potatoes , cubed
- 2 tomatoes , chopped
- 1 onion , chopped
- bacon , (cooked) diced -OR-
- sausage , (cooked) diced
- 2 bay leaves
- 4 cloves garlic , crushed
- parsley (fresh), minced, for garnish
Servings: quarts
Units:
Instructions
- Soak the barley and pinto beans overnight, making sure to cover the beans by about 2 inches of water.
- Drain the barley and beans and add them to a large pot.
- Cover with about 6 cups of water and simmer for 1 hour (covered).
- Prepare the remaining ingredients… chop the carrots, tomato, and onion, dice the bacon, mince the garlic, chop the onion.
- Add all this, the bay leaves and bacon/sausage to the pot and cook for another hour or until all ingredients are tender.
- Season with salt and pepper, and garnish with minced parsley.