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Ričet
35 min + overnight soak + 3 hr soak
Tradicionalna slovensko-bavarska enolončnica iz ješprenja, fižola in korenovk s prekajenim mesom, gosta kot kaša.
| prepFižol preberite, sperite in namakajte čez noč | ||||
| prepJešprenj sperite in namakajte vsaj 3 ure | ||||
| 200 g ješprenja | Kuhaj ješprenj z mesom in lovorjevim listom, 60 min | Dodaj čebulo, česen in narezano zelenjavo, 20 min | Dodaj krompir, 20 min | Vrni fižol in peteršilj, solij in popraj |
| 350 g prekajenega svinjskega mesa (na primer svinjskih reber) | ||||
| 1 lovorjev list | ||||
| 1 manjša čebula | ||||
| 2 stroka česna | ||||
| 2 korenčka | ||||
| 2/3 peteršiljeve korenine | ||||
| 100 g kolerabe | ||||
| 100 g gomoljne zelene | ||||
| 275 g krompirja | ||||
| 140 g suhega borlotti fižola | Kuhaj fižol, dokler se ne zmehča | |||
| nekaj vejic peteršilja | ||||
| sol in sveže mlet poper | ||||
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