Ričet: Slovenian barley and bean stew with smoked meat

Method

1. 1

   Soak the beans and barley

   Soak the dried beans in water overnight, and the pearl barley for at least three hours. Once soaked, drain off the water.

2. 2

   Bring the meat to a simmer

   Place the smoked meat in cold water, covering it by about 7 to 8 centimetres. Bring to a simmer over a low heat.

   10 min
3. 3

   Simmer the meat slowly

   Cook the meat slowly for about 60 minutes until tender.

   60 min
4. 4

   Add the vegetables

   Add the diced carrot, parsnip, kohlrabi and celery, along with the onion and garlic, to the meat, then simmer for a further 20 minutes.

   20 min
5. 5

   Combine the meat and beans

   Remove the meat, cut it into cubes, then return it to the pot with the beans and barley. Stir in the chopped parsley and season with salt and pepper.

   5 min
6. 6

   Serve

   Serve piping hot, topped with sour cream and fresh parsley.

   1 min