Ričet

Zaradi slabih spominov na ričet ( – krivec: kuhinja na osnovni šoli) ga do zdaj nikol več nisem jedla, ker ga enostavno nisem marala, saj je bil vsak petek v osnovni šoli, na pol kuhan, brez zelenjave, krompirja za okras, o mesu ni bilo ne duha ne sluha, al pa se je najdel tu pa tam kak masten košćek.

Ko, pa sva ga enkrat naredila sama, … je bila čisto druga pesem – sploh ne veš da ješ ričet.

Ravnokar pa ga je testiral ati ( je preživel🙂🙂🙂 ), in ga je zelo pohvalil – tak da pol je že ok.

 

POTREBUJETE:

(to je najin usklajen recept, lahko pa prosto dodate ali odstranite še kaj)

– čebula

– por

– paradižnik

– korenček

– paprika

– krompir

– začimbe:
sol, poper, lovorjev list, paradižnikova mezga, vegeta, paprika v prahu, origano, mediterantske začimbe

– fižol
(ne kuhava surovega – dava kar iz konzerve, ampak čist na koncu, preden postreženo, samo toliko da se pogreje – da ne bi med vretjem razpadel, ker je tako že kuhan in zelo mehek).

ješprenj
(ričet po dumač. Po želji ga čez noč namočite v vodi, a tudi če ga ne ni hudo zategel, ker sem enkrat pozabila namočit, pa je blo popolnoma isto.)

šunka
(ali kak drug kos mesa, ali brez, če ste vegi)

No, na hitro postopek, ostalo pa v slikah: čebulo prepražite, solite, dodate na koščke narezan paradižnik, papriko, korenček, por. Nato pražite, oz. dušite. Dolijete vodo po želji (redek/gost ričet), dodate meso, krompir, začinite in to je to. Kot že rečeno preden postrežete še v posodo dodate fižol.

krneki20.jpg

krneki21.jpg

krneki29.jpgkrneki27.jpg

krneki30.jpg

Mmm, v teh “zimskih” dneh prija nekaj toplega na žlico.

img_0015.jpg

Published in: on januar 21, 2008 at 2:40 popoldan  Comments (10)  
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10 KomentarjevKomentiraj

  1. dober je tudi, ce dodas jurcke!

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