Cuisine of Slovenia’s Regions: Šmarnogorski Ričet – Barley Porridge with Meat and Vegetables

Barley porridge with meat and vegetables is a popular dish in the restaurant located on the top of the Šmarna Mountain – a favourite place for walking among residents and guests of Ljubljana (669 metres above sea level).


  1. 1 tbsp. pork fat,
  2. 1 tbsp. chopped onion,
  3. 250 mL barley porridge,
  4. 500 mL warm water,
  5. 1 L beef broth,
  6. 250 g white or brown beans,
  7. 300 g smoked pork, sausage or bacon,
  8. 1 tbsp. chopped parsley,
  9. 1 grated clove of garlic,
  10. 1 sliced carrot,
  11. 3 cabbage leaves cut into oval-shaped slices,
  12. salt,
  13. 1 pinch pepper.


Cook the pre-soaked beans in the beef broth. When the beans are cooked, the broth should be drained and set aside.

Fry onion in a small skillet and add barley porridge. Mix together and fry lightly.

Top up with warm water. When the water boils, add the broth, which was previously cooked with soaked beans. Barley porridge should be cooked for 1 hour. Then add chopped pieces of dried meat, parsley, garlic, carrots, cabbage leaves and salt. Cover and cook for another 1 hour.

When the barley porridge is ready, add boiled beans, mix all ingredients, add some pepper and serve to the table.