{"id":3816,"date":"2026-07-25T22:33:43","date_gmt":"2026-07-25T22:33:43","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/ricet-croate-aux-haricots-et-a-lorge\/"},"modified":"2026-07-25T22:33:43","modified_gmt":"2026-07-25T22:33:43","slug":"ricet-croate-aux-haricots-et-a-lorge","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/ricet-croate-aux-haricots-et-a-lorge\/","title":{"rendered":"Ri\u010det croate aux haricots et \u00e0 l\u2019orge"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-ricet-bean-and-barley-stew{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);\n  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print{#recipe-fr-hr-ricet-bean-and-barley-stew{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-fr-hr-ricet-bean-and-barley-stew .gj-hero{display:none}#recipe-fr-hr-ricet-bean-and-barley-stew .gj-title{font-size:24pt}#recipe-fr-hr-ricet-bean-and-barley-stew .gj-fact,#recipe-fr-hr-ricet-bean-and-barley-stew .gj-nutri-row>div,#recipe-fr-hr-ricet-bean-and-barley-stew .gj-ing-group,#recipe-fr-hr-ricet-bean-and-barley-stew .gj-info-card,#recipe-fr-hr-ricet-bean-and-barley-stew .gj-steps>li,#recipe-fr-hr-ricet-bean-and-barley-stew .gj-pull,#recipe-fr-hr-ricet-bean-and-barley-stew .gj-rail,#recipe-fr-hr-ricet-bean-and-barley-stew .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-hr-ricet-bean-and-barley-stew .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-fr-hr-ricet-bean-and-barley-stew .gj-rail *{color:#111!important}#recipe-fr-hr-ricet-bean-and-barley-stew .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-hr-ricet-bean-and-barley-stew\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-ricet-bean-and-barley-stew\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Rago\u00fbt d\u2019orge \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-ricet-bean-and-barley-stew\"><span class=\"gj-title-main\"><b>Ri\u010det croate<\/b> aux haricots blancs et \u00e0 l\u2019orge<\/span> <span class=\"gj-title-accent gj-serif\">avec porc fum\u00e9 et l\u00e9gumes racines<\/span><\/h2>\n    <p class=\"gj-sub\">L\u2019orge perl\u00e9 et les haricots blancs mijotent avec c\u00f4tes fum\u00e9es, lard, pommes de terre et l\u00e9gumes racines jusqu\u2019\u00e0 un rago\u00fbt \u00e9pais et rustique.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\">\n      <li>Cat\u00e9gorie : <strong>Plat principal<\/strong><\/li>\n      <li>Cuisine : <strong>Croate<\/strong><\/li>\n      <li>M\u00e9thode : <strong>Cuisson dans une seule marmite<\/strong><\/li>\n      <li>Difficult\u00e9 : <strong>Facile<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>8 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>2 h<\/dd><\/div><div class=\"gj-fact\"><dt>M\u00e9thode<\/dt><dd>Cuisson dans une seule marmite<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h 25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 545 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Ricet-\u2014-Bean-and-Barley-Stew-3.webp\" alt=\"Ri\u010det dans un bol \u00e9maill\u00e9 avec orge, haricots, l\u00e9gumes racines et porc fum\u00e9\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>L\u2019orge et les haricots restent distincts dans un rago\u00fbt \u00e9pais avec pommes de terre, carotte et porc fum\u00e9.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-ricet-bean-and-barley-stew\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-ricet-bean-and-barley-stew\">Orge distincte, haricots entiers et fum\u00e9 mesur\u00e9<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Le ri\u010det est un rago\u00fbt d\u2019orge et de l\u00e9gumineuses pr\u00e9sent dans le nord et l\u2019int\u00e9rieur de la Croatie, avec des variantes voisines en Slov\u00e9nie et dans d\u2019autres cuisines d\u2019Europe centrale. Sa logique est celle d\u2019un plat complet de marmite : c\u00e9r\u00e9ale, haricots, l\u00e9gumes et viande fum\u00e9e cuisent dans un m\u00eame liquide. Cette version emploie de l\u2019orge perl\u00e9, des haricots blancs d\u00e9j\u00e0 cuits, des c\u00f4tes de porc fum\u00e9es et du lard. Le r\u00e9sultat doit \u00eatre \u00e9pais et servi \u00e0 la louche, mais les grains d\u2019orge restent reconnaissables.<\/p><blockquote class=\"gj-pull\">Le ri\u010det para\u00eet volontairement un peu fluide \u00e0 l\u2019arr\u00eat du feu, car l\u2019orge continue d\u2019absorber pendant le repos.<\/blockquote><p>Le fum\u00e9 construit d\u2019abord le bouillon. C\u00f4tes, lard, oignon, carotte, c\u00e9leri et laurier d\u00e9marrent dans l\u2019eau froide et chauffent progressivement. Ce d\u00e9part extrait les ar\u00f4mes sans saisir la viande. Comme le niveau de sel varie fortement selon les produits fum\u00e9s, aucun ajustement d\u00e9finitif n\u2019est fait au d\u00e9but. Le bouillon est go\u00fbt\u00e9 seulement apr\u00e8s que les c\u00f4tes ont lib\u00e9r\u00e9 une partie de leur sel.<\/p><p>L\u2019orge est abondamment rinc\u00e9e afin d\u2019\u00e9liminer la poussi\u00e8re d\u2019amidon de surface. Elle entre lorsque la viande commence \u00e0 s\u2019assouplir, assez t\u00f4t pour devenir tendre mais pas au point de dispara\u00eetre. La c\u00e9r\u00e9ale absorbe beaucoup de liquide pendant la cuisson et encore durant le repos. La marmite doit donc sembler un peu plus fluide au moment o\u00f9 le feu est coup\u00e9 que dans l\u2019assiette finale.<\/p><\/div><div class=\"gj-copy-col\"><p>Le choix de haricots d\u00e9j\u00e0 cuits permet de contr\u00f4ler s\u00e9par\u00e9ment leur texture. Ajout\u00e9s d\u00e8s le d\u00e9part, ils se briseraient avant que l\u2019orge soit pr\u00eate. Ils rejoignent le rago\u00fbt avec l\u2019ail dans la derni\u00e8re demi-heure. Une petite portion est \u00e9cras\u00e9e contre la paroi de la marmite pour lier naturellement le liquide; aucune farine n\u2019est n\u00e9cessaire. Le reste demeure entier et apporte un contraste doux avec l\u2019orge.<\/p><p>Les pommes de terre entrent apr\u00e8s la c\u00e9r\u00e9ale, en cubes assez grands pour conserver leur forme. Le paprika est chauff\u00e9 bri\u00e8vement dans une petite quantit\u00e9 d\u2019huile puis dilu\u00e9 avec du bouillon avant de rejoindre la marmite. Cette op\u00e9ration d\u00e9veloppe sa couleur sans former de roux lourd. La viande est retir\u00e9e des os \u00e0 la fin, coup\u00e9e en morceaux et remise dans le rago\u00fbt.<\/p><p>Quinze minutes de repos sont essentielles. L\u2019orge termine son absorption, la graisse remonte l\u00e9g\u00e8rement et la consistance devient homog\u00e8ne. Au service, le ri\u010det doit glisser lentement de la louche, sans \u00eatre sec ni aqueux. Un peu de vinaigre peut \u00eatre propos\u00e9 \u00e0 table, mais il n\u2019est pas n\u00e9cessaire dans la marmite. La pr\u00e9cision r\u00e9side dans l\u2019ordre d\u2019ajout : viande d\u2019abord, orge ensuite, pommes de terre puis haricots.<\/p><p>La quantit\u00e9 d\u2019eau indiqu\u00e9e suppose une marmite assez large et une \u00e9vaporation mod\u00e9r\u00e9e. Si le couvercle ferme tr\u00e8s herm\u00e9tiquement, une partie du liquide peut \u00eatre r\u00e9serv\u00e9e et ajout\u00e9e selon l\u2019absorption. \u00c0 l\u2019inverse, une marmite large peut demander un compl\u00e9ment d\u2019eau chaude. L\u2019objectif n\u2019est pas de suivre un niveau fixe, mais de maintenir tous les ingr\u00e9dients immerg\u00e9s jusqu\u2019\u00e0 ce que l\u2019orge soit presque tendre, puis de laisser le repos r\u00e9gler la derni\u00e8re \u00e9paisseur. Apr\u00e8s service, la louche reste hors de la marmite pour ne pas acc\u00e9l\u00e9rer le refroidissement du reste. La casserole reste couverte pendant ce court repos.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-ricet-bean-and-barley-stew\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Du bouillon fum\u00e9 au repos final<\/p><h3 id=\"recipe-timeline-fr-hr-ricet-bean-and-barley-stew\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 2 h 25 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Rincer l\u2019orge et pr\u00e9parer viande et l\u00e9gumes.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Commencer le bouillon avec les c\u00f4tes fum\u00e9es.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H5M\">1:05<\/time><span>Ajouter l\u2019orge, puis pommes de terre et paprika.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H55M\">1:55<\/time><span>Ajouter les haricots, d\u00e9sosser et laisser \u00e9paissir.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> C\u00f4tes fum\u00e9es, lard, oignon, carotte, c\u00e9leri et laurier cuisent d\u2019abord dans l\u2019eau froide pour former un bouillon mod\u00e9r\u00e9ment fum\u00e9. L\u2019orge perl\u00e9 bien rinc\u00e9 est ajout\u00e9 lorsque la viande commence \u00e0 ramollir. Les pommes de terre suivent plus tard afin de garder leurs ar\u00eates. Paprika et ail parfument la marmite, puis les haricots blancs cuits entrent dans la derni\u00e8re demi-heure. Quelques haricots sont \u00e9cras\u00e9s contre la paroi pour \u00e9paissir le liquide sans farine. La viande est retir\u00e9e des os et remise en morceaux. Le sel se r\u00e8gle \u00e0 la fin seulement. Apr\u00e8s quinze minutes de repos, le rago\u00fbt donne huit portions \u00e9paisses o\u00f9 l\u2019orge reste visible et les haricots entiers.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-ricet-bean-and-barley-stew\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-ricet-bean-and-barley-stew\">Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-ricet-bean-and-barley-stew\">\n  <h4 id=\"recipe-ing-1-fr-hr-ricet-bean-and-barley-stew\">Pour la base du rago\u00fbt<\/h4>\n  <ul>\n    <li><strong>500 g de c\u00f4tes de porc fum\u00e9es<\/strong><\/li><li><strong>100 g de lard fum\u00e9, en gros morceaux<\/strong><\/li><li><strong>300 g d\u2019orge perl\u00e9, bien rinc\u00e9<\/strong><\/li><li><strong>2,2 l d\u2019eau froide<\/strong><\/li><li><strong>200 g d\u2019oignon, finement hach\u00e9<\/strong><\/li><li><strong>200 g de carotte, en d\u00e9s<\/strong><\/li><li><strong>100 g de c\u00e9leri-rave, en d\u00e9s<\/strong><\/li><li><strong>2 feuilles de laurier<\/strong><\/li>\n  <\/ul>\n<\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-ricet-bean-and-barley-stew\">\n  <h4 id=\"recipe-ing-2-fr-hr-ricet-bean-and-barley-stew\">Pour terminer<\/h4>\n  <ul>\n    <li><strong>400 g de pommes de terre, en cubes de 2 cm<\/strong><\/li><li><strong>500 g de haricots blancs cuits, \u00e9goutt\u00e9s<\/strong><\/li><li><strong>3 gousses d\u2019ail, finement hach\u00e9es<\/strong><\/li><li><strong>15 ml d\u2019huile de tournesol<\/strong><\/li><li><strong>2 cuill\u00e8res \u00e0 caf\u00e9 de paprika doux<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel fin<\/strong><em>\u00c0 ajouter uniquement si la viande fum\u00e9e ne suffit pas.<\/em><\/li>\n  <\/ul>\n<\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et substitutions.<\/strong> La recette contient du c\u00e9leri et de l\u2019orge, donc du gluten. Pour une version sans gluten, l\u2019orge doit \u00eatre remplac\u00e9e par une c\u00e9r\u00e9ale adapt\u00e9e, ce qui modifie le temps et l\u2019absorption.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-ricet-bean-and-barley-stew\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-ricet-bean-and-barley-stew\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Construire le bouillon<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">D\u00e9marrer \u00e0 froid<\/p><p class=\"gj-step-x\">Placer c\u00f4tes, lard, oignon, carotte, c\u00e9leri, laurier et eau dans une grande marmite. Porter lentement \u00e0 faible fr\u00e9missement.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuire la base<\/p><p class=\"gj-step-x\">\u00c9cumer si n\u00e9cessaire et cuire 45 minutes, jusqu\u2019\u00e0 ce que la viande commence \u00e0 s\u2019assouplir.<\/p><\/div><\/li><\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Ajouter c\u00e9r\u00e9ale, l\u00e9gumes et haricots<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Cuire l\u2019orge<\/p><p class=\"gj-step-x\">Ajouter l\u2019orge rinc\u00e9e et poursuivre 35 minutes \u00e0 faible fr\u00e9missement, en remuant le fond de temps \u00e0 autre.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Ajouter les pommes de terre<\/p><p class=\"gj-step-x\">Incorporer les pommes de terre et cuire 20 minutes, jusqu\u2019\u00e0 ce qu\u2019elles soient presque tendres.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Parfumer au paprika<\/p><p class=\"gj-step-x\">Chauffer l\u2019huile, ajouter paprika et ail pendant quelques secondes, diluer avec une louche de bouillon et verser dans la marmite.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Terminer avec les haricots<\/p><p class=\"gj-step-x\">Ajouter les haricots et cuire 20 \u00e0 25 minutes. \u00c9craser une petite poign\u00e9e contre la paroi pour lier le liquide.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">D\u00e9sosser et reposer<\/p><p class=\"gj-step-x\">Retirer les c\u00f4tes, d\u00e9tacher la viande et la remettre dans le rago\u00fbt. Poivrer, saler si n\u00e9cessaire et laisser reposer 15 minutes.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-ricet-bean-and-barley-stew\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-ricet-bean-and-barley-stew\">Service, conservation et ajustements pratiques<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir tr\u00e8s chaud dans des bols profonds, avec pain noir et \u00e9ventuellement quelques gouttes de vinaigre. Une salade de chou cru apporte du croquant.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Conserver 3 jours au r\u00e9frig\u00e9rateur. L\u2019orge \u00e9paissit fortement; ajouter de l\u2019eau au r\u00e9chauffage et porter le centre \u00e0 74 \u00b0C. Congeler jusqu\u2019\u00e0 2 mois.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Employer des haricots bruns ou borlotti \u00e0 la place des haricots blancs.<\/li><li>Remplacer les c\u00f4tes par un jarret fum\u00e9 de poids comparable.<\/li><li>Ajouter du poireau avec l\u2019oignon pour une base plus douce.<\/li><li>Omettre le lard et augmenter l\u00e9g\u00e8rement les c\u00f4tes fum\u00e9es.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Rincer l\u2019orge jusqu\u2019\u00e0 ce que l\u2019eau soit presque claire.<\/li><li>Ne pas saler avant d\u2019avoir go\u00fbt\u00e9 le bouillon r\u00e9duit.<\/li><li>Arr\u00eater la cuisson avant la consistance finale souhait\u00e9e, puis laisser l\u2019orge travailler au repos.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Grande marmite \u00e0 fond \u00e9pais<\/li><li>Passoire<\/li><li>Couteau de chef<\/li><li>Louche<\/li><li>Balance de cuisine<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-ricet-bean-and-barley-stew\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-ricet-bean-and-barley-stew\">Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 545 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 58 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 29 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 23 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 1010 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 portion (environ 500 g). <strong>Allerg\u00e8nes principaux :<\/strong> gluten et c\u00e9leri. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences nutritionnelles standard; le r\u00e9sultat r\u00e9el varie selon les marques, l\u2019\u00e9gouttage, l\u2019absorption des mati\u00e8res grasses et la taille des portions.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Une \u00e9paisseur naturelle<\/p>\n    <p class=\"gj-close-quote\">L\u2019orge doit rester visible, les haricots entiers et le bouillon assez li\u00e9 pour porter chaque cuiller\u00e9e.<\/p>\n    <p class=\"gj-close-copy\">Le bon ordre d\u2019ajout \u00e9vite la bouillie et dispense de farine. 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