Richet is considered a traditional Slovenian dish, but it is also found in Croatia, Austria and Bavaria. It is a very nutritious stand-alone dish, as barley is high in potassium, phosphorus, chromium and magnesium.


Barley was sometimes grown for porridge, flour and as a substitute for coffee. It is also considered one of the oldest types of cereals.


In fact, this dish is very easy to prepare and is still very popular nowadays. There are different variants, but they all have one main ingredient in common - barley. Barley can be cooked so thick, so that a spoon stands in it, but you can also make it thiner by adding more water. In both cases it tastes great.

Richet - barley with smoked tofu

In addition to barley, this simple dish also contains a lot of vegetables and beans. This unique stew is definitely an energy-rich and popular dish in the cold months.

Preparation: 15 min
Cooking: 60 min
Difficulty: easy
Servings: 6

vegan, dairy free, low fat


  • 200 g of dried barley, soaked
  • 200 g brown beans (can also be canned)
  • 3 carrots
  • 1/4 celery root
  • 1 kohlrabi
  • ½ smaller leeks
  • 1 onion
  • 3 cloves of garlic
  • 3 large potatoes
  • 1 teaspoon marjoram
  • 2 tablespoons tomato puree
  • parsley with root
  • bay leaf, peppercorns, salt
  • olive oil
  • 100 g of smoked tofu, cut into small pieces
  • 1 teaspoon cornstarch
  • 1 teaspoon smoked peppers
  • salt to taste


  1. Soak the barley in water overnight. The next day, drain the barley and rinse it with water.
  2. In a large pot, shake the barley, bay leaf, peppercorns and add water. Cook for 30 minutes.
  3. Add diced potatoes, diced celery, carrots, parsley root, kohlrabi and salt and cook for another 15 minutes.
  4. Fry the onion, garlic and chopped leeks in a small saucepan. Add the marjoram and tomato puree and shake the mixture into the barley. If necessary, add water and mix.
  5. Add the beans and parsley. Cook for another 10 minutes.
  6. In a bowl, make a marinade of cornstarch, smoked paprika and salt. Add sliced tofu and mix everything together and leave it for 10-15 min.
  7. Fry the tofu in hot oil.
  8. Serve hot richet with tofu seeds, parsley and bread.

1# If you cook the beans yourself, drain them after 10 minutes of cooking and pour fresh water again. This will make it easier to digest.
2# Instead of tomato puree, you can also add sliced ​​fresh tomatoes.
3# The dish can also be enriched with a teaspoon of vinegar.

Photo credits:
Jelena C. Š.