Slovenian Barley and Smoked Pork Stew

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A beloved Slovenian farmhouse stew that turns humble pearl barley, beans, and smoked meats into a thick, deeply satisfying one-pot meal. Slow-simmered with root vegetables and fragrant marjoram, it is the kind of comfort food that warms you from the inside out on a cold Alpine evening.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 11 gFiber
• 5 gSugar
• 28 gProtein
• 780 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the stew

• 1 cup (200 g) pearl barley
• 1/2 cup (120 g) dried white beans or borlotti beans, soaked overnight
• 300 g smoked pork ribs or smoked bacon piece
• 150 g smoked sausage, sliced
• 1 large yellow onion, finely diced
• 2 medium carrots, diced
• 2 celery stalks with leaves, diced
• 2 medium waxy potatoes, peeled and cubed

For the seasoning and finish

• 4 cloves garlic, minced
• 2 dried bay leaves
• 1 tsp dried marjoram
• 1 tbsp tomato paste
• 2 liters cold water or light pork stock
• Salt and freshly ground black pepper, to taste
• 3 tbsp chopped fresh flat-leaf parsley
• 1 tbsp lard or vegetable oil

Directions

1. Drain the soaked beans, place them in a large pot with the smoked pork ribs, cover with cold water, and bring to a boil. Reduce the heat and simmer gently for 40 minutes, skimming any foam, until the beans are just tender.
2. Add the pearl barley, bay leaves, and 1 teaspoon of salt to the pot and continue to simmer for another 25 to 30 minutes, until the barley is soft but still has a slight bite.
3. Meanwhile, heat the lard or oil in a small skillet over medium heat and saute the onion, carrots, and celery for about 7 minutes, until softened and lightly golden.
4. Stir the sauteed vegetables, tomato paste, garlic, and marjoram into the stew, then add the potatoes and smoked sausage. Simmer uncovered for 15 to 20 minutes, until the potatoes are fork-tender and the stew has thickened to a porridge-like consistency.
5. Remove the smoked pork ribs, pull the meat off the bones, shred it, and return it to the pot. Discard the bones and bay leaves.
6. Taste and adjust the seasoning with salt and plenty of black pepper. If the stew is too thick, loosen it with a splash of hot stock; if too thin, simmer a few minutes longer.
7. Ladle into warm bowls, scatter generously with fresh parsley, and serve with crusty country bread and a wedge of sour turnip or pickled peppers on the side.

Cook’s Notes

• For the deepest flavor, use smoked pork ribs with the bone in; the marrow enriches the broth as it simmers.
• If you forget to soak the beans overnight, give them a 1-hour soak in hot water with a pinch of baking soda, then rinse well before cooking.
• The stew thickens as it sits, so leftovers are even better the next day. Add a splash of water when reheating to loosen the consistency.
• Marjoram is the signature herb of this dish; do not substitute oregano, as the flavor profile will shift noticeably.
• Finish each bowl with a drizzle of cold-pressed pumpkin seed oil for an authentic Slovenian touch.

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