Ješprenj

01 / ABOUT THE DISH

About the dish

Ješprenj or ričet is a traditional dish originating from Slovenia. Ričet is often called ješprenj in Slovenia, which is Slovenian for dehulled barley. Although there are many variations, the dish is usually made with a combination of dehulled barley, onions, garlic, leeks, carrots, olive oil, beans, pork ribs, bay leaves, tomatoes, stock, and herbs such as parsley, lovage, and savory. The vegetables are sautéed in olive oil, mixed with the other ingredients, covered with stock or water, and the dish is then simmered until the barley is soft. The meat is taken out of the pot, sliced, and added to this thick soup according to personal preferences. It is believed that ješrenj tastes even better the following day.