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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":520,"pronunciation":548,"substitutions":549,"slug":566,"title":567,"shortTitle":568,"nativeName":568,"countrySlug":569,"region":570,"baseServings":571,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":576,"diet":579,"mainIngredients":580,"images":581,"keywords":591,"publishedAt":598,"updatedAt":598,"authorSlug":599,"summary":600,"localeSlug":566,"alternates":601},[394,397,400,403,406],{"answer":395,"question":396},"The beans genuinely need it — unsoaked dried beans can take three hours and still be uneven. Pearl barley technically does not, but soaking it alongside the beans means both are ready at the same time, which is the difference between a silky pot and one with hard beans in soft barley. If you forget, use tinned beans and simply add the dry barley to the pot with an extra 20 minutes of cooking.","Do I really have to soak the barley and beans overnight?",{"answer":398,"question":399},"Thick enough that a spoon pushed upright into the bowl leans slowly rather than standing rigid or falling flat. It is a pottage, not a soup and not a porridge. Remember that it thickens noticeably in the few minutes between the stove and the table, so pull it off the heat looking slightly looser than you want it.","How thick should ričet be?",{"answer":401,"question":402},"Barley starch sinks to the base of the pot and scorches quickly once the liquid has reduced, especially in a thin-bottomed pan. Use a heavy pot, keep the heat low in the final half hour, and stir right across the bottom every ten minutes. If it has caught, tip the pot into a clean pan without scraping the base — you can often save it.","Why did my ričet catch and taste burnt?",{"answer":404,"question":405},"Both are Slovenian bean pots with smoked pork, but jota is sour and ričet is not. Jota, from the Karst region, gets its character from sauerkraut or soured turnip and is thickened with a garlic roux; ričet is built on pearl barley and root vegetables, with no acid at all, and thickens itself as the barley releases starch. They taste nothing alike.","What is the difference between ričet and jota?",{"answer":407,"question":408},"Both work well. In a pressure cooker, soaked barley and beans with the smoked pork take about 18 minutes at pressure; add the potato afterwards and simmer briefly with the lid off. In a slow cooker, give it 6 hours on low, then remove the lid for the last 30 minutes so the excess liquid reduces and the pot thickens properly.","Can I make ričet in a pressure cooker or slow cooker?",[410,411,412,413,414,415],"Soak the barley and the beans together overnight in the same bowl. They then soften on roughly the same schedule, which is the single biggest thing that goes wrong with this dish.","Do not salt until the beans are tender. Salted water tightens bean skins, and a smoked rib will already be pushing salt into the pot as it cooks.","Stir every ten minutes or so in the last half hour. Barley starch settles and scorches on the base without warning, and burnt barley taints the entire pot.","Keep back a mug of hot water. Ričet thickens fast at the end and again as it stands, and adding cold water at the table dulls the flavour.","A strip of celeriac is worth the trouble of buying it. Carrot alone makes the pot sweet; celeriac gives it the savoury, slightly peppery backbone that makes it taste Slovenian.","Marjoram, not thyme or bay alone. The dried marjoram stirred in near the end is the herb note most Slovenes would notice if it were missing.","🍲","Ričet is the pearl barley and bean pot that Slovenes have eaten for lunch more often than any other dish — a thick, spoonable pottage of barley, dried beans, carrot, celeriac and potato, cooked slowly with a smoked pork rib until the barley releases its starch and the whole pot goes glossy. The flavour is mild and rounded rather than sharp: sweet root vegetables, the mealy softness of beans, and smoke running underneath everything. It sits somewhere between a soup and a stew, and the correct consistency is a matter of some local pride — a spoon should stand at an angle in it, not fall over and not stay upright. Cheap, filling and forgiving, it is the definition of Slovenian home cooking.","Barley has been grown in the eastern Alps since prehistory, long before maize or potatoes reached the region, and ričet is what that long history tastes like. The Slovene name comes from the German Ritschert, the same barley-and-legume pot cooked across Carinthia, Styria and the Austrian Alps, and the dish moves freely across that whole mountain corridor with only small variations in the meat and the vegetables. It belongs to the category of food that was made because it could be made from what was already in the house at the end of winter: a sack of barley, a string of dried beans, roots from the cellar sand, and whatever smoked pork was still hanging in the chimney.\n\nFor centuries this was working food in the most literal sense. It fed farm households, miners in the Zasavje coalfields, foresters and soldiers, precisely because barley and beans together deliver a lot of calories for very little money and the pot can sit at the back of the stove all morning without harm. That reputation stuck. Even now, ričet is the classic Slovenian kosilo dnevni meni — the daily set lunch in a gostilna, ladled out in a deep bowl with bread on the side and no ceremony whatsoever.\n\nThe arguments about it are small but real. Some cooks finish with a prežganje, a pale flour roux, on the grounds that ričet should be thick; others say the barley does that job on its own and a roux is a confession that you did not cook it long enough. Northern versions lean on smoked ribs and marjoram, while Prekmurje versions in the east take a heavier hand with paprika. Nearly everyone agrees the pot is better the following day, and nearly everyone agrees that the point of ričet is not to be exciting — it is to be reliable, warm and exactly the same as the last time you ate it.","Ričet keeps 4 days refrigerated and most Slovenes would say it is better on the second day, once the barley has finished swelling and the smoke has spread evenly through the pot. It sets almost solid when cold, so reheat it with a good splash of water over low heat, stirring, until it loosens and steams. It freezes for up to 3 months, though the potato goes slightly grainy on thawing — if you know you are freezing a batch, leave the potato out and boil fresh chunks into the pot when you reheat it.",[421,422,423,424],"Soaks barley and beans together so both finish at the same moment, instead of one turning to paste while the other stays chalky.","Builds the smoke from a real smoked rib simmered in the pot rather than from a spoonful of smoked paprika at the end.","Adds the potato late so it holds its shape, which keeps the pot from collapsing into uniform mush.","Tells you how to judge the thickness by eye and how to fix it in either direction without a roux.",[426,427,428],"Large heavy pot or Dutch oven with a lid","Large bowl for soaking","Ladle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},13,58,11,890,24,450,[437],"Coarse rye or mixed-grain bread, and a small dish of pickled peppers or gherkins on the side to cut the richness.",[439,442,445],{"name":440,"description":441},"Ričet with a prežganje","Finished with a pale flour-and-lard roux whisked in at the end for a thicker, smoother pot. Common in Carinthian-influenced households in the north, and mildly controversial elsewhere.",{"name":443,"description":444},"Prekmurje style","Eastern version with a heavier hand: more paprika, more garlic, sometimes a spoonful of tomato purée, and often a length of smoked sausage sliced in at the end.",{"name":446,"description":447},"Ričet with dried mushrooms","A handful of dried porcini soaked and added with their liquid, either alongside the pork or instead of it. Common in the forested Notranjska region where mushroom picking is close to a civic duty.",[449,455,458,463,467,471,474,478,481,486,490,493,497,502,506,509,515,517],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},250,"pearl-barley","pearl barley","g","Soak together overnight",{"qty":456,"name":457,"unit":453,"group":454},150,"dried borlotti or cranberry beans",{"qty":459,"ref":460,"name":461,"unit":453,"group":462},80,"bacon","smoked streaky bacon, finely diced","The pot",{"qty":464,"name":465,"unit":466,"group":462},1,"lard or sunflower oil","tbsp",{"qty":464,"ref":468,"name":469,"unit":470,"group":462},"onion","onion, finely chopped","piece",{"qty":464,"ref":472,"name":473,"unit":470,"group":462},"leek","leek, white and pale green, sliced",{"qty":475,"ref":476,"name":477,"unit":470,"group":462},2,"carrot","carrots, in 1 cm dice",{"qty":456,"ref":479,"name":480,"unit":453,"group":462},"celeriac","celeriac, in 1 cm dice",{"qty":482,"ref":483,"name":484,"unit":485,"group":462},3,"garlic","garlic, finely chopped","clove",{"qty":487,"ref":488,"name":489,"unit":453,"group":462},400,"smoked-pork","smoked pork ribs, or a small smoked hock",{"qty":475,"ref":491,"name":492,"unit":470,"group":462},"bay-leaf","bay leaves",{"qty":494,"name":495,"unit":496,"group":462},2.5,"water","l",{"qty":498,"ref":499,"name":500,"unit":453,"group":501},350,"potato","floury potatoes, in 2 cm cubes","Added later",{"qty":464,"ref":503,"name":504,"unit":505,"group":501},"marjoram","dried marjoram","tsp",{"qty":464,"ref":507,"name":508,"unit":505,"group":501,"optional":8},"paprika","sweet paprika",{"qty":510,"ref":511,"name":512,"unit":513,"group":514},null,"black-pepper","freshly ground black pepper","to taste","To finish",{"qty":510,"name":516,"unit":513,"group":514},"salt",{"qty":482,"ref":518,"name":519,"unit":466,"group":514},"parsley","flat-leaf parsley, chopped",[521,526,530,533,538,542,545],{"tip":522,"text":523,"title":524,"timerSeconds":525},"One bowl, not two. Soaking them together is what gets them to finish cooking at the same time.","Tip {qty:pearl-barley} of pearl barley and the dried beans into one large bowl, cover with three times their volume of cold water and leave overnight. In the morning the beans should split cleanly under a fingernail with no chalky core, and the barley should look plump and opaque.","Soak the barley and beans together",28800,{"text":527,"title":528,"timerSeconds":529},"Melt the lard in a heavy pot over medium heat and fry the diced bacon until its fat has run out and the edges are crisp. Add the onion, leek, carrot and celeriac and cook for 8 to 10 minutes, stirring, until the onion is soft and translucent and the carrot has lost its raw squeak — no browning.","Render the bacon and sweat the vegetables",600,{"text":531,"title":532},"Stir in the chopped garlic and cook for 30 seconds, just until it smells sweet rather than raw. Nestle the smoked ribs into the vegetables with the bay leaves, drain the soaked barley and beans and tip them in, then pour over the water.","Add the garlic and the smoked pork",{"tip":534,"text":535,"title":536,"timerSeconds":537},"Do not salt yet. The smoked pork is releasing salt into the pot and early salt keeps the bean skins tough.","Bring to a boil, skim off the grey foam that rises in the first few minutes, then drop the heat until the surface only shivers. Cover and cook for 70 minutes, stirring across the bottom every 10 minutes or so, until the beans are creamy and the barley has swelled to twice its size.","Simmer low and slow",4200,{"text":539,"title":540,"timerSeconds":541},"Stir in {qty:potato} of diced potato, the marjoram and the paprika if using. Simmer uncovered for 20 to 25 minutes more, until the potato is tender at the centre but still holding its cubes and the liquid has thickened enough to coat the back of a spoon.","Add the potatoes and herbs",1400,{"text":543,"title":544},"Lift out the ribs, pull the meat off the bones in bite-sized pieces and return it to the pot, discarding the bones and bay leaves. Judge the thickness now: a spoon stood upright should lean over slowly. Loosen with hot water or simmer a few minutes longer to tighten.","Strip the meat and adjust the pot",{"text":546,"title":547},"Season with plenty of black pepper and only then with salt — taste first, because the smoked pork may have done the job already. Stir through the chopped parsley off the heat and serve in deep bowls with dark bread, letting it stand two minutes so it settles to its final thickness.","Season and serve","REE-chet",[550,554,558,562],{"note":551,"swap":552,"original":553},"You want smoke and gelatine, not just salt. If you use sausage alone, add a bay leaf and a little extra fat, since sausage gives less body to the broth than a bone does.","A smoked ham hock, a chunk of smoked pancetta, or 200 g of good smoked sausage added in the last 20 minutes","Smoked pork ribs",{"note":555,"swap":556,"original":557},"Add them in the final 15 minutes only. Tinned beans have no soaking time to cost you but they also give up none of the starch that thickens the pot, so expect a slightly looser result.","1 x 400 g tin of borlotti or kidney beans, drained and rinsed","Dried borlotti beans",{"note":559,"swap":560,"original":561},"Wholegrain barley is closer to what was historically used and tastes nuttier, but it needs about 30 minutes longer and stays chewier — extend the soak to a full 12 hours if you go this way.","Hulled or pot barley","Pearl barley",{"note":563,"swap":564,"original":565},"The standard Slovenian Lent approach. Mushrooms give the savoury depth the pork would have supplied; add a pinch of smoked paprika if you want to suggest the smoke as well.","Dried mushrooms, soaked, plus their strained soaking liquid and 1 tbsp olive oil","Smoked pork, for a meat-free pot","ricet","Ričet (Slovenian Barley and Bean Pot)","Ričet","slovenia","Nationwide, strongest in the Alpine north",6,25,100,480,"easy",[577,578],"soup","main",[],[451,488,476,499,479],[582,585,587,589],{"alt":583,"src":584},"Deep bowl of ričet, thick pearl barley and bean pottage with carrot, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fricet\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-1x1.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-4x3.jpg",[566,592,593,594,595,596,597],"ričet","barley stew","slovenian soup","pearl barley and beans","smoked pork","ritschert","2026-08-21","dishroute-kitchen","Slovenia's everyday lunch pot: pearl barley and beans slow-cooked with root vegetables and a smoked pork rib until the whole thing turns thick, silky and quietly smoky.",{"en":602},"\u002Frecipe\u002Fricet",{"items":604,"total":612,"page":464,"limit":434,"hasMore":889},[605,639,676,707,737,763,793,825,853,863],{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":569,"region":610,"baseServings":611,"prepMinutes":612,"cookMinutes":613,"difficulty":575,"course":614,"diet":616,"mainIngredients":619,"images":622,"keywords":632,"publishedAt":598,"updatedAt":598,"authorSlug":599},"ajdovi-zganci","Ajdovi Žganci (Buckwheat Spoonbread with Cracklings)","Ajdovi Žganci","Ajdovi žganci","Gorenjska and the Alpine north",4,10,35,[615],"side",[617,618],"gluten-free","dairy-free",[620,621],"buckwheat","pork-belly",[623,626,628,630],{"alt":624,"src":625},"Bowl of crumbly dark buckwheat žganci topped with golden pork cracklings and their fat","\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-1x1.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-4x3.jpg",[633,620,634,635,636,637,638],"ajdovi zganci","slovenian side dish","ocvirki","cracklings","zganci","buckwheat spoonbread",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":569,"region":644,"baseServings":645,"prepMinutes":646,"cookMinutes":613,"restMinutes":647,"difficulty":648,"course":649,"diet":651,"mainIngredients":653,"images":658,"keywords":668,"publishedAt":598,"updatedAt":598,"authorSlug":599},"belokranjska-povitica","Belokranjska Povitica (Flat Layered Curd Flatbread)","Belokranjska Povitica","Belokranjska povitica","Bela Krajina",8,45,40,"medium",[650],"bread",[652],"vegetarian",[654,655,656,657],"flour","quark","sour-cream","eggs",[659,662,664,666],{"alt":660,"src":661},"Round flat povitica cut into wedges, showing thin dough ribbons coiled through a pale curd filling","\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero.jpg",{"alt":660,"src":663},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-16x9.jpg",{"alt":660,"src":665},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-1x1.jpg",{"alt":660,"src":667},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-4x3.jpg",[669,670,671,672,673,674,675],"belokranjska povitica","slovenian flatbread","bela krajina","skuta","curd bread","stretched dough","savoury pastry",{"slug":677,"title":678,"shortTitle":679,"nativeName":680,"countrySlug":569,"region":681,"baseServings":571,"prepMinutes":682,"cookMinutes":683,"difficulty":648,"course":684,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":598,"updatedAt":598,"authorSlug":599},"bujta-repa","Bujta Repa (Prekmurje Sour Turnip and Pork Stew)","Bujta Repa","Bujta repa","Prekmurje",20,95,[578],[],[687,688,483,507,460],"pork-shoulder","millet",[690,693,695,697],{"alt":691,"src":692},"Deep bowl of bujta repa, thick sour turnip stew with chunks of pork and millet, dusted with paprika","\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero.jpg",{"alt":691,"src":694},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-1x1.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-4x3.jpg",[700,701,702,703,704,705,706],"bujta repa","sour turnip stew","prekmurje","slovenian pork stew","kisla repa","millet stew","koline",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"countrySlug":569,"region":712,"baseServings":611,"prepMinutes":713,"cookMinutes":572,"restMinutes":714,"difficulty":715,"course":716,"diet":717,"mainIngredients":718,"images":719,"keywords":729,"publishedAt":598,"updatedAt":598,"authorSlug":599},"idrijski-zlikrofi","Idrijski Žlikrofi (Pinched Potato Dumplings from Idrija)","Idrijski Žlikrofi","Idrijski žlikrofi","Idrija, western Slovenia",60,30,"hard",[578],[],[499,460,503,654],[720,723,725,727],{"alt":721,"src":722},"Small hat-shaped Idrija potato dumplings piled in a bowl with toasted breadcrumbs, butter and pork cracklings","\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-1x1.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-4x3.jpg",[730,731,732,733,734,735,736],"idrijski žlikrofi","zlikrofi","slovenian dumplings","potato dumplings","idrija","bakalca","traditional speciality guaranteed",{"slug":738,"title":739,"shortTitle":740,"nativeName":740,"countrySlug":569,"region":741,"baseServings":571,"prepMinutes":572,"cookMinutes":742,"restMinutes":574,"difficulty":575,"course":743,"diet":744,"mainIngredients":745,"images":747,"keywords":757,"publishedAt":598,"updatedAt":598,"authorSlug":599},"jota","Jota (Karst Sauerkraut, Bean and Potato Stew)","Jota","Karst and the Slovenian Littoral",110,[577,578],[],[746,499,488,483],"sauerkraut",[748,751,753,755],{"alt":749,"src":750},"Thick bowl of jota stew with borlotti beans, sauerkraut, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fjota\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-4x3.jpg",[738,758,759,760,596,761,762],"sauerkraut stew","karst","slovenian bean stew","winter stew","trieste",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"countrySlug":569,"region":768,"baseServings":611,"prepMinutes":769,"cookMinutes":770,"difficulty":575,"course":771,"diet":772,"mainIngredients":773,"images":776,"keywords":786,"publishedAt":598,"updatedAt":598,"authorSlug":599},"kranjska-klobasa","Kranjska Klobasa (Carniolan Sausage with Sour Turnip)","Kranjska Klobasa","Kranjska klobasa s kislo repo","Carniola (Gorenjska and central Slovenia)",15,50,[578],[618],[774,746,775,483],"kielbasa","caraway",[777,780,782,784],{"alt":778,"src":779},"Plump poached Carniolan sausage on a plate with braised sour turnip, hot mustard and grated horseradish","\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-1x1.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-4x3.jpg",[787,788,789,790,704,791,792],"kranjska klobasa","carniolan sausage","slovenian sausage","sour turnip","horseradish","protected geographical 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