National Dish Austria: Ritschert (Recipe)
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Warm up the coldest of days with Ritschert, a hearty Austrian stew that has its roots deep in the country’s farmhouse kitchens. This rib-sticking bowlful brings together tender beans, plump pearl barley and smoky cured pork for a dish that is as nourishing as it is full of flavour. Especially beloved in the alpine regions of Styria and Carinthia, it is honest, frugal cooking at its very best — perfect for bringing a taste of the Austrian countryside straight to your own table.
About Ritschert
Ritschert is a traditional Austrian dish that is especially popular in the regions of Styria and Carinthia. The recipe has a long history and grew out of the resourceful farmhouse kitchen. It is typically made from beans, pearl barley and smoked cured meat, which together give it its rich, savoury character. This hearty stew is wonderfully filling and nutritious, making it the ideal choice for cold days. Much like a comforting bowl of Bean Soup with Bacon, it is the kind of food that warms you from the inside out.
Ingredients (serves 1–2)
- 200 g dried beans
- 100 g pearl barley
- 200 g smoked cured meat (e.g. smoked pork or streaky bacon)
- 1 onion
- 2 cloves of garlic
- 1 bay leaf
- Salt and pepper, to taste
Shopping for the ingredients
When shopping for Ritschert, it is worth paying attention to quality and provenance. Dried beans and pearl barley are easy to find in well-stocked supermarkets or health-food shops. For the meat, your best bet is locally produced smoked cured meat, which you can pick up from a trusted butcher. Fresh vegetables such as onions and garlic are available in any supermarket or at your local farmers’ market.
Preparing the dish
The preparation of Ritschert begins with soaking the dried beans in water overnight. This shortens the cooking time considerably and makes the beans easier to digest. The next day, drain the beans and rinse them under running water. The following step is to let the pearl barley swell in a bowl of water for around an hour, so it cooks through evenly later on.
Step-by-step instructions
- Put the soaked beans in a large pan, cover with fresh water, bring to the boil and simmer for about 30 minutes.
- Add the swollen pearl barley and let everything simmer for a further 20 minutes.
- Meanwhile, peel and finely chop the onion and garlic.
- Cut the smoked cured meat into small cubes and brown it in a separate pan.
- Add the onion and garlic to the meat and fry briefly together.
- Tip everything into the bean-and-barley pan, add the bay leaf and stir well.
- Simmer for a further 15–20 minutes until the beans and barley are tender, then season to taste with salt and pepper.
Gluten-free / lactose-free version
Ritschert is traditionally made with pearl barley, which contains less gluten than wheat but is by no means gluten-free. For a gluten-free version, we recommend swapping the pearl barley for buckwheat — it makes no real difference to the flavour and is ideal for anyone with a gluten intolerance. For a lactose-free preparation, simply leave out additions such as cream or butter and reach for dairy-free alternatives instead.
Tips for vegans and vegetarians
For a vegetarian or vegan version of Ritschert, you can leave out the smoked cured meat and use smoked tofu or tempeh instead. These alternatives give the dish a similarly hearty, savoury depth. You might also add more vegetables, such as carrots, celery or leeks, to broaden the range of flavours. A good vegetable stock in place of meat stock brings even more taste to the pot.
More tips and tricks
It pays to make Ritschert in a large pan with plenty of room for all the ingredients. To let the flavours mingle more fully, you can leave the finished dish to rest in the pan for a few hours. Ritschert tastes especially good when reheated the next day. You can also freeze the dish and enjoy it later without it losing any of its flavour.
Adapting the recipe to your taste
Ritschert is easy to adapt to your own preferences. Experiment with different herbs and spices such as marjoram, thyme or paprika to discover new layers of flavour. If you like things spicier, add chilli or cayenne pepper. The meat can be varied too — try pork belly or beef in place of the classic smoked cured meat. For a richer, roast-style meal, this stew sits comfortably alongside a Sunday Pork Roast.
Ingredient substitutions
If beans are not to your liking, you can swap them for other pulses such as lentils or chickpeas. This changes the flavour and texture of the dish a little, but keeps it just as traditional and nourishing. In place of pearl barley you can also use barley groats or rice, giving old family traditions a modern twist. The same kind of hearty pulses are the backbone of a warming bowl of Lentil Soup.
Drink pairing ideas
A hearty dish like Ritschert calls for robust drinks. A glass of dry beer or a full-bodied red wine complements the flavours beautifully. If you would rather stay alcohol-free, a spiced herbal tea or a homemade lemonade makes a good choice. Sparkling mineral water with a squeeze of lemon is also refreshing and works in perfect harmony with the meal.
Serving and presentation ideas
Ritschert is best served in a rustic bowl to underline the traditional character of the dish. Garnish the stew with freshly chopped herbs such as parsley or chives. A dark farmhouse loaf or some crispbread makes the perfect accompaniment. Serve it at a wooden table to make the farmhouse-kitchen atmosphere feel truly authentic.
A bit of history
Ritschert has a long tradition in Austrian cuisine and originally comes from rustic, everyday home cooking. It was especially widespread in Styria and Carinthia, where the ingredients were simple and inexpensive to come by. The dish served not only as a filling meal but also as a source of energy for the hard work out in the fields. Today, Ritschert is a much-loved dish that stirs nostalgic memories and represents a small but cherished piece of Austrian culinary heritage.
More recipe ideas
Summary: Ritschert
Ritschert is a hearty, traditional dish from Austria with a long and storied past. It is made mainly from beans, pearl barley and smoked cured meat, which makes it especially nourishing. The ingredients are simple and inexpensive, a quality that has long contributed to the dish’s enduring popularity. Variations for vegans and those with food intolerances are easy to put together, and by adapting it to your own preferences you can rediscover Ritschert again and again.
