Ritschert – Stew

Soak beans and pearl barley in water for one night. Drain. Half cook the beans and barley together with the meat and spices. Add the finely chopped vegetables and cook until done. Remove the meat from the bones, cut into bite-sized pieces and mix with the stew. Season to taste with salt and freshly ground pepper.

“Ritschert” is one of the most important Carinthian specialties, along with “Kasnudeln”.

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