Vegan Slovene Ricet (Traditional Slovenian Soup)

Recipes

How to make Vegan Ričet [Slovene Barley Soup]

A traditional Slovene favorite. Hearty soup made with barley and beans, served with Rye bread and usually with a sausage. If making vegan, throw a vegan sausage on there, or leave off.

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Today I’m going to be teaching you how to make Ričet (pronounced ri-chet), one of the most beloved soups in Slovenia. The only difference between this recipe, and the most traditional version is that today’s Ričet is going to be made plant based.

Slovenia is definitely known for its soups, they are a bit of sunshine on a cold and snowy day. This soup is one of my favorite things, I fell in love with it the first time I ate it up in the mountains in Slovenia.

While Ričet is super easy to make, it does take a bit of time, make sure you start the preparations the day before you actually plan to eat the soup. The first time I made Ričet, I made the mistake of hoping I could have it all prepared in a couple of hours.

Ričet is made primarily of Barley paired with beans, carrots, potatoes and onions. You’ll definitely want to serve a slice of Rye bread on the side (and if you’re having it the Slovene way, through a sausage directly onto the soup when served). We were able to buy plant based sausages to serve on our Ričet.

Traditional Ričet is made with dried pinto beans and barley. If you want to speed up the process you can buy barley porridge and canned beans (though I found the beans to become quite mushy after cooking until the potatoes and carrots were tender). I prefer to allow the beans and barley to soak overnight before cooking.

Slovene Ričet Soup (Vegan)

A traditional Slovene favorite. Hearty soup made with barley and beans, served with Rye bread and usually with a sausage. If making vegan, throw a vegan sausage on there, or leave off.

Slovene Ričet Soup (Vegan)

Summary

4
Beginner
Soup/Main Course
Vegan
Yes, up to a week in the fridge
Yes
12 hours
2 hours
14 hours

Nutrition Facts

Serving Size: 4
Serves: 4
Amount Per Serving
Calories:427
% Daily Value*
Total Fat: 13.9g 18%
Saturated Fat: 1.6g
Trans Fat: 0.1g
Cholesterol: 31.4mg 10%
Total Carbohydrate: 63.5g 23%
Dietary Fiber: 6.5g 23%
Sugars: 11.5g 23%
Protein: 12.6g 25%

Ingredients

  • 1 ¼ cups barley
  • 1 ¼ cups dried pinto beans
  • 4 large carrots, chopped
  • 2 yukon gold potatoes, cubed
  • 3 tomatoes, chopped
  • 1 onion, chopped
  • 2 bay leaves
  • 4 cloves garlic, crushed
  • 6 cups veggie stock
  • 310 l barley
  • 310 l dried pinto beans
  • 4 large carrots, chopped
  • 2 yukon gold potatoes, cubed
  • 3 tomatoes, chopped
  • 1 onion, chopped
  • 2 bay leaves
  • 4 cloves garlic, crushed
  • 1 410 l veggie stock

Instructions

  1. Soak the barley and pinto beans overnight, making sure to cover the beans by about 2 inches of water.
  2. Drain the barley and beans and add them to a large pot. Cover with about 6 cups of water and simmer for an hour (covered).
  3. Meanwhile, prepare the remaining ingredients… chop the carrots, tomato, and onion, dice the bacon, mince the garlic, chop the onion. Add all this fresh goodness to the pot. Toss in the bay leaves.
  4. Cook the soup for another hour, or until all ingredients are tender. Season with salt and pepper, and garnish with minced parsley.

Notes

* After you’ve let the barley and pinto beans soak overnight, make sure to rinse them very well before cooking. If they’re not properly rinsed then the soup will have a lot of residue (which is not very nice).

* You can add a large spoonful of Avjar at the end for more flavor (this time was suggested by Chasing Donkey in a similar Croatian version of this soup)


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