Kärntner Ritschert with Bacon and Marjoram

Kärntner Ritschert is a hearty stew made from barley, white beans and potatoes, flavoured with smoked bacon and marjoram. It is traditionally served with chives and a splash of vinegar, and it is filling without sitting heavily in the stomach.

By yumbelo · 4 servings · 70 minutes

Ingredients

• 250 g pearl barley
• 2 Dose tins of white beans (drained)
• 600 g floury potatoes
• 150 g smoked bacon, diced
• 1 Stück onion
• 2 Stück leeks
• 2 Stück carrots
• 2 Stück bay leaves
• 1 TL marjoram, dried
• 1 EL cooking oil
• 2 EL apple cider vinegar
• 1 Bund bunch of chives
• 2 l water
• salt
• pepper

Method

1. Rinse the pearl barley in a sieve under cold water. Peel the potatoes and cut them into 2 cm cubes. Clean the leeks, halve them lengthwise and slice them into rings. Peel the carrots and slice them thinly. Dice the onion.
2. Heat the cooking oil in a large pot and fry the smoked bacon over medium heat until crispy. Add the onion and sweat until translucent.
3. Add the pearl barley and 2 l of water to the pot, add the bay leaves and bring everything to the boil. Simmer over low heat for about 30 minutes.
4. Add the potato cubes, the carrot slices and the drained beans and simmer for another 20 minutes, until the potatoes are soft.
5. Add the leeks and cook for another 5 minutes. Season with marjoram, salt and pepper and remove the bay leaves.
6. Finely chop the chives. Taste the Ritschert with apple cider vinegar, serve it in deep plates and sprinkle with chives.