Carinthian Ritschert
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 13 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg ribs (Selchripperl), smoked
- 2 liters soup (smoked), broth cooked from smoked meat
- 200 g barley (roll)
- 100 g beans, lare brown, dried
- 100 g carrot (s)
- 50 g celery
- 50 g parsley root (s)
- 50 g leek
- 100 g onion (s)
- 2 cloves garlic)
- 1 tablespoon lovage, (Lustock), chopped
- 0.5 tablespoon ½ sage, chopped
- 0.5 tablespoon ½ celery greens, chopped
- salt
Print Recipe
Pin Recipe Instructions
- Soak the barley and beans separately in water overnight.
- Place the shrimp in water and cook with the coarsely chopped onions and garlic until soft. Boil the beans in fresh water until soft.
- Cook the barley in the smoked soup (without ribs) until soft. Halfway through the cooking time, cut the carrots, celery tuber and parsley root into small cubes, add and cook everything until soft. Add the cooked beans, as well as the chopped herbs and the leek. Season with salt and cook for another 5 minutes. Serve with the snacks.
- Tip:
- Sour cream stirred in at the end not only makes the Ritschert look better, it also refines the taste. In addition to the ribs, cooked smoked meat can also be served.
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