Ričet is a barley soup with root vegetables. It's known in the regions of Slovenia, Croatia, Austria and Bavaria.
It's usually prepared in the fall and winter and some recipes contain meat or lure. I made it vegan, using oil and not using meat.
Ingredients:
- 200 g barley
- 2 tablespoons oil
- 2 onions
- 3 cloves of garlic
- 3 carrots
- 3 potatoes
- 150 g beans
- 3 tablespoons tomato puree
- 1.5 l of vegetable stock
- vegetable salt
- a pinch of black pepper
- fresh parsley
- celery leaves
Preparation:
- Soak barley in water and leave it for a while, preferably overnight.
Place beans in a separate pot and soak them for a few hours. - Drain and wash barley and cook in salted water for about half an hour.
Drain and wash beans and cook the beans in salted water, but you can also use the one from the can that is already cooked.
- In a pot, yellow the finely chopped onion with olive oil at low heat, add the diced carrots and add cooked and draind barley to the soup.
Cook a few more minutes and add vegetable stock and season with vegetable salt, parsley and celery. Add diced potatoes to the soup. - When poatoes are tender, add 3 tablespoons of tomato sauce.
Add cooked beans and cook for a few more minutes to soak the ingredients.
