Ričet | FoodieAtlas

Ingredients

1 cup pearl barley
1/2 cup dried beans (such as kidney or pinto beans), soaked overnight and drained
1 lb (450 g) smoked pork ribs or ham hock
1 large onion, finely chopped
2 cloves garlic, minced
2 large carrots, peeled and diced
1 large potato, peeled and diced
1 celery stalk, diced
1 bay leaf
1 teaspoon marjoram
1 teaspoon paprika
6 cups water or vegetable broth
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

Soak the dried beans overnight, then drain and rinse them.

Rinse the pearl barley under cold water.

In a large pot, combine the soaked beans and smoked pork ribs or ham hock.

Add the water or vegetable broth and bring to a boil.

Reduce the heat to low, cover, and let it simmer for about 1 hour, or until the beans are tender.

Add the finely chopped onion, minced garlic, diced carrots, diced potato, diced celery, and rinsed barley to the pot.

Stir in the bay leaf, marjoram, and paprika.

Bring the mixture back to a boil, then reduce the heat to low.

Cover and let it simmer for another 1 to 1.5 hours, or until the barley and vegetables are tender and the flavors have melded together.

Remove the smoked pork ribs or ham hock from the pot, shred the meat, and return it to the pot. Discard the bones.

Season the ri훾et with salt and black pepper to taste.

Remove the bay leaf before serving.

Ladle the ri훾et into bowls and garnish with fresh chopped parsley.