{"id":4181,"date":"2026-07-25T20:27:29","date_gmt":"2026-07-25T20:27:29","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatski-ricet\/"},"modified":"2026-07-25T20:31:14","modified_gmt":"2026-07-25T20:31:14","slug":"hrvatski-ricet","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/hrvatski-ricet\/","title":{"rendered":"Hrvatski ri\u010det"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino 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:where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-title-main,\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-title-accent{display:block}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-title b{font-weight:750}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew 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rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(610px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.9);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Section headings *\/\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-section{scroll-margin-top:20px}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-sec{display:grid;grid-template-columns:28px auto minmax(30px,1fr);align-items:center;gap:10px;margin-bottom:18px}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-sec-num{min-width:28px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-sec h3{color:var(--gj-ink);font-size:clamp(21px,2.6vw,27px);font-weight:650;letter-spacing:-.02em;line-height:1.2;text-wrap:balance}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Intro *\/\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-copy-col{min-width:0}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-intro p:last-child{margin-bottom:0}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Timeline *\/\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:16px;background:linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:0 14px 38px rgba(24,33,31,.13)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-wrap,\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-steps-wrap,\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-practical,\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-group ul{list-style:none}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-steps-wrap{counter-reset:gj-step}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-stage:first-of-type{margin-top:0}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-steps{display:grid;list-style:none;border-top:1px solid var(--gj-line)}\n#recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew 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.gj-fact,\n  #recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-nutri-row>div,\n  #recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-ing-group,\n  #recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-info-card,\n  #recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-steps>li,\n  #recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-pull,\n  #recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail,\n  #recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-rail *{color:#111!important}\n  #recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-sr-latn-hr-croatian-ricet-bean-and-barley-stew\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Hrvatska kuhinja \u00b7 Je\u010dmeno varivo \u00b7 Recept<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-sr-latn-hr-croatian-ricet-bean-and-barley-stew\"><span class=\"gj-title-main\"><b>Hrvatski ri\u010det<\/b> sa pasuljem i je\u010dmom<\/span><span class=\"gj-title-accent gj-serif\">uz dimljenu svinjetinu i korenasto povr\u0107e<\/span><\/h2>\n    <p class=\"gj-sub\">Beli pasulj i biserni je\u010dam kuvaju se sa dimljenim rebrima, slaninom, krompirom i korenastim povr\u0107em do guste, ka\u0161ikaste teksture.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Osnovne informacije o receptu\">\n      <li>Kategorija: <strong>Glavno jelo<\/strong><\/li>\n      <li>Kuhinja: <strong>Hrvatska<\/strong><\/li>\n      <li>Metod: <strong>Kuvanje u jednom loncu<\/strong><\/li>\n      <li>Te\u017eina: <strong>Srednje zahtevno<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Vreme, koli\u010dina i kalorije\">\n    <div class=\"gj-fact\"><dt>Koli\u010dina<\/dt><dd>8 porcija<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Kuvanje<\/dt><dd>2 h<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Ukupno<\/dt><dd>2 h 25 min<\/dd><\/div>\n    <div class=\"gj-fact\"><dt>Po porciji<\/dt><dd>\u2248 545 kcal<\/dd><\/div>\n  <\/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=\"Hrvatski ri\u010det sa je\u010dmom, belim pasuljem, \u0161argarepom, krompirom i dimljenim mesom uz hleb\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Je\u010dam i pasulj stvaraju gustu osnovu oko mekog povr\u0107a i dimljene svinjetine.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span>\n      <h3 id=\"recipe-origin-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">Je\u010dam, pasulj i dimljeno meso u jednom loncu<\/h3>\n    <\/div>\n    <div class=\"gj-intro-grid\">\n      <div class=\"gj-copy-col\">\n        <p class=\"gj-dropcap\">Ri\u010det je gusto jelo od je\u010dma i pasulja koje se kuva u severnim i planinskim delovima Hrvatske, kao i u susednim srednjoevropskim kuhinjama. Njegov karakter nije u rasko\u0161nom broju sastojaka, ve\u0107 u sposobnosti da mala koli\u010dina dimljenog mesa za\u010dini veliki lonac \u017eitarica, mahunarki i povr\u0107a. Tekstura se nalazi izme\u0111u supe i veoma mekog variva: zrna je\u010dma ostaju vidljiva, pasulj delom puca, a te\u010dnost postaje svilenkasta od skroba. Jelo se slu\u017ei kao pun ru\u010dak, naro\u010dito kada hladno vreme tra\u017ei spor, stabilan izvor topline.<\/p>\n        <blockquote class=\"gj-pull\">Ri\u010det se skida sa vatre dok je jo\u0161 malo re\u0111i, jer je\u010dam nastavlja da upija te\u010dnost tokom odmora.<\/blockquote>\n        <p>Biserni je\u010dam je prakti\u010dan jer mu je spolja\u0161nji sloj ve\u0107 uklonjen, pa se kuva znatno br\u017ee od celog olju\u0161tenog zrna. Ipak, mora da se dobro ispere dok voda ne postane skoro bistra. Time se uklanja vi\u0161ak povr\u0161inskog skroba koji bi prerano zgusnuo te\u010dnost i spre\u010dio ravnomerno omek\u0161avanje. Potapanje nije obavezno, ali trideset minuta u hladnoj vodi mo\u017ee da skrati kuvanje. U ovom receptu je\u010dam ide direktno u lonac i ima dovoljno vremena da postane mekan, a da zadr\u017ei blagu \u017evaka\u0107u strukturu.<\/p>\n        <p>Pasulj se koristi ve\u0107 kuvan i dobro oce\u0111en. Suvi pasulj bi zahtevao odvojeno potapanje i po\u010detno kuvanje, jer kiseli ili slani sastojci mogu usporiti njegovo omek\u0161avanje. Beli pasulj je blag i kremast, ali mogu da se kombinuju beli i \u0161areni. Dodaje se u poslednjoj tre\u0107ini kuvanja: dovoljno rano da primi dimljeni ukus, ali ne toliko rano da se potpuno raspadne. Nekoliko zrna namerno se pritisne o stranu lonca pred kraj, \u0161to zgusne varivo bez bra\u0161na ili zapr\u0161ke.<\/p>\n        <p>Dimljena rebra i manji komad slanine daju temeljac, so i masno\u0107u. Rebra se kratko isperu, naro\u010dito ako su veoma slana, zatim po\u010dinju da se kuvaju sa lukom, \u0161argarepom, celerom i lovorom. Slanina se se\u010de na krupnije komade kako ne bi nestala me\u0111u je\u010dmom. So se ne dodaje na po\u010detku. Dimljeni proizvodi se razlikuju po slanosti, a te\u010dnost se tokom dva sata smanjuje; kona\u010dno pode\u0161avanje radi se tek kada su pasulj i krompir u loncu.<\/p>\n      <\/div>\n      <div class=\"gj-copy-col\">\n        <p>Krompir ima dvostruku ulogu. Kocke daju poznatu, meku teksturu, a malo oslobo\u0111enog skroba zaokru\u017euje te\u010dnost. Dodaje se posle je\u010dma, jer mu je potrebno manje vremena. Paprika se koristi u umerenoj koli\u010dini, tek da varivo dobije toplu boju. Paradajz se mo\u017ee na\u0107i u nekim verzijama, ali ovde se izostavlja kako bi ukus je\u010dma, pasulja i dimljenog mesa ostao jasan. Beli luk se dodaje u poslednjih tridesetak minuta da ne izgubi svu aromu.<\/p>\n        <p>Ri\u010det nastavlja da se zgu\u0161njava dok stoji. Zato se sa vatre skida dok je malo re\u0111i od \u017eeljene kona\u010dne teksture. Posle petnaest minuta odmora je\u010dam upije dodatnu te\u010dnost i varivo postane ka\u0161ikasto. Ako se priprema unapred, pri podgrevanju gotovo uvek tra\u017ei malo vode. Dimljena rebra se mogu poslu\u017eiti u komadima ili se meso odvoji od kostiju i vrati u lonac. Kiseli krastavci ili jednostavna salata od kupusa daju potreban kontrast, dok dodatni hleb nije neophodan zbog je\u010dma i krompira.<\/p>\n        <p>Koli\u010dina vode nije potpuno fiksna jer je\u010dam razli\u010ditih proizvo\u0111a\u010da upija nejednako, a lonci gube razli\u010ditu koli\u010dinu pare. Vrela voda se zato dr\u017ei pri ruci i dodaje u manjim koli\u010dinama. Hladna voda bi svaki put zaustavila kuvanje, produ\u017eila vreme i u\u010dinila da se skrob osloba\u0111a u neujedna\u010denim talasima.<\/p>\n      <\/div>\n    <\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">\n    <div class=\"gj-rail-head\">\n      <div>\n        <p class=\"gj-rail-kicker\">Od ispranog je\u010dma do gustog zimskog variva<\/p>\n        <h3 id=\"recipe-timeline-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">Ritam jednog lonca<\/h3>\n      <\/div>\n      <p class=\"gj-rail-total\">Ukupno: 2 h 25 min<\/p>\n    <\/div>\n    <ol class=\"gj-rail-track\">\n      <li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Ispiranje je\u010dma i kratko pripremanje dimljenog mesa.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>Po\u010detno kuvanje rebara, luka i korenastog povr\u0107a.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT1H5M\">1:05<\/time><span>Dodavanje je\u010dma, zatim krompira i za\u010dina.<\/span><\/li>\n      <li class=\"gj-rail-stop\"><time datetime=\"PT1H55M\">1:55<\/time><span>Pasulj, odvajanje mesa i zavr\u0161no zgu\u0161njavanje.<\/span><\/li>\n    <\/ol>\n    <p class=\"gj-rail-sum\"><strong>Recept ukratko.<\/strong> Dimljena rebra, slanina, luk, \u0161argarepa, celer i lovor najpre se kuvaju u vodi da naprave blagu dimljenu osnovu. Dobro ispran biserni je\u010dam dodaje se kada meso po\u010dne da omek\u0161ava, a krompir ulazi ne\u0161to kasnije da zadr\u017ei oblik. Kuvani beli pasulj i beli luk dodaju se u poslednjih tridesetak minuta. Nekoliko zrna pasulja se zgnje\u010di uz stranu lonca, pa se varivo prirodno zgusne bez bra\u0161na. Meso se odvaja od kostiju i vra\u0107a u lonac, dok se so pode\u0161ava tek na kraju. Ri\u010det odmara petnaest minuta pre serviranja, jer je\u010dam nastavlja da upija te\u010dnost. Dobija se osam punih porcija sa jasnim zrnima, mekim povr\u0107em i umerenim dimljenim ukusom.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span>\n      <h3 id=\"recipe-ingredients-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">Sastojci<\/h3>\n    <\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">\n          <h4 id=\"recipe-ing-1-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">Za osnovu variva<\/h4>\n          <ul>\n            <li><strong>500 g dimljenih svinjskih rebara<\/strong><\/li>\n            <li><strong>100 g dimljene slanine, u krupnim komadima<\/strong><\/li>\n            <li><strong>300 g bisernog je\u010dma, dobro ispranog<\/strong><\/li>\n            <li><strong>2,2 l hladne vode<\/strong><\/li>\n            <li><strong>200 g crnog luka, sitno seckanog<\/strong><\/li>\n            <li><strong>200 g \u0161argarepe, na kocke<\/strong><\/li>\n            <li><strong>100 g korena celera, na kocke<\/strong><\/li>\n            <li><strong>2 lista lovora<\/strong><\/li>\n          <\/ul>\n        <\/section>\n      <\/div>\n      <div class=\"gj-ing-col\">\n        <section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">\n          <h4 id=\"recipe-ing-2-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">Za zavr\u0161etak<\/h4>\n          <ul>\n            <li><strong>400 g krompira, na kocke od 2 cm<\/strong><\/li>\n            <li><strong>500 g kuvanog belog pasulja, oce\u0111enog<\/strong><\/li>\n            <li><strong>3 \u010dena belog luka, sitno seckana<\/strong><\/li>\n            <li><strong>15 ml suncokretovog ulja<\/strong><\/li>\n            <li><strong>2 ka\u0161i\u010dice slatke mlevene paprike<\/strong><\/li>\n            <li><strong>1\/2 ka\u0161i\u010dice mlevenog crnog bibera<\/strong><\/li>\n            <li><strong>1\/2 ka\u0161i\u010dice soli<\/strong><em>Dodaje se samo ako dimljeno meso nije dovoljno slano.<\/em><\/li>\n          <\/ul>\n        <\/section>\n        <aside class=\"gj-ing-note\"><strong>Alergeni i zamene.<\/strong> Recept sadr\u017ei gluten iz je\u010dma i celer. Dimljeno meso mo\u017ee sadr\u017eati dodatne alergene ili konzervanse, pa deklaraciju treba proveriti. Je\u010dam se ne mo\u017ee zameniti bezglutenskom \u017eitaricom bez promene identiteta ri\u010deta; za sli\u010dnu teksturu mo\u017ee da se koristi heljda, ali vreme kuvanja je kra\u0107e.<\/aside>\n      <\/div>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span>\n      <h3 id=\"recipe-method-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">Priprema, korak po korak<\/h3>\n    <\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Dimljena osnova i je\u010dam<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Isperite dimljeno meso<\/p><p class=\"gj-step-x\">Dimljena rebra i slaninu kratko isperite hladnom vodom. Ako su izrazito slani, potopite ih 20 minuta, zatim ocedite.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Pokrenite temeljac<\/p><p class=\"gj-step-x\">U velikom loncu zagrejte ulje, dodajte luk, \u0161argarepu i celer i dinstajte 6 minuta. Dodajte rebra, slaninu, lovor i hladnu vodu, pa polako zagrejte do blagoga vrenja.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Kuvajte meso<\/p><p class=\"gj-step-x\">Smanjite vatru i kuvajte 40 minuta sa delimi\u010dno poklopljenim loncem, povremeno uklanjaju\u0107i penu sa povr\u0161ine.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Dodajte je\u010dam<\/p><p class=\"gj-step-x\">Ume\u0161ajte dobro isprani je\u010dam i nastavite tiho kuvanje 35 minuta. Povremeno prome\u0161ajte po dnu jer zrna postaju te\u017ea kako upijaju te\u010dnost.<\/p><\/div><\/li>\n    <\/ol>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Povr\u0107e, pasulj i zavr\u0161na gustina<\/h4>\n    <ol class=\"gj-steps\">\n      <li><div><p class=\"gj-step-t\">Dodajte krompir i papriku<\/p><p class=\"gj-step-x\">Dodajte krompir, beli luk, slatku papriku i biber. Kuvajte 20 minuta, dok krompir ne bude skoro mekan, a je\u010dam nabubreo.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Ume\u0161ajte pasulj<\/p><p class=\"gj-step-x\">Dodajte oce\u0111eni pasulj i kuvajte jo\u0161 15\u201320 minuta. Nekoliko zrna pritisnite varja\u010dom uz stranu lonca da blago zgusnu te\u010dnost.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Odvojite meso<\/p><p class=\"gj-step-x\">Izvadite rebra, skinite meso sa kostiju i vratite ga u lonac zajedno sa komadima slanine. Odbacite lovor.<\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Podesite teksturu i so<\/p><p class=\"gj-step-x\">Ako je ri\u010det suvi\u0161e gust, dodajte malo vrele vode; ako je redak, kuvajte nekoliko minuta bez poklopca. <span class=\"gj-cue\">Sa vatre ga skinite dok je malo re\u0111i od \u017eeljenog, jer \u0107e je\u010dam tokom odmora nastaviti da upija te\u010dnost.<\/span><\/p><\/div><\/li>\n      <li><div><p class=\"gj-step-t\">Odmorite pre serviranja<\/p><p class=\"gj-step-x\">Probajte i dodajte so samo ako je potrebno. Poklopite i ostavite 15 minuta, zatim jo\u0161 jednom prome\u0161ajte i poslu\u017eite.<\/p><\/div><\/li>\n    <\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span>\n      <h3 id=\"recipe-practical-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">Serviranje, \u010duvanje i prakti\u010dne izmene<\/h3>\n    <\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Serviranje i slaganje ukusa<\/h4><p>Ri\u010det se slu\u017ei u dubokim tanjirima, sa komadima dimljenog mesa raspore\u0111enim u svakoj porciji. Kiseli krastavci, ukiseljena repa ili jednostavna salata od sve\u017eeg kupusa daju kiselinu i hrskavost; hleb je opcionalan.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cuvanje i podgrevanje<\/h4><p>Rashladiti u plitkim posudama u roku od 2 sata i \u010duvati u fri\u017eideru do 3 dana. Pri podgrevanju dodati vodu jer je\u010dam nastavlja da bubri, a zatim zagrejati do 74 \u00b0C. Ri\u010det se mo\u017ee zamrznuti do 2 meseca, mada krompir posle odmrzavanja postaje mek\u0161i.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>\u010cetiri upotrebljive varijacije<\/h4><ul><li>Dimljena rebra mogu da se zamene dimljenom kolenicom iste mase.<\/li><li>Polovina belog pasulja mo\u017ee da se zameni \u0161arenim pasuljem.<\/li><li>Praziluk mo\u017ee da zameni polovinu crnog luka za bla\u017eu aromu.<\/li><li>Za posnu verziju meso se izostavlja, dodaje se 1 ka\u0161i\u010dica dimljene paprike i 30 ml vi\u0161e ulja.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Tri zapa\u017eanja iz test kuhinje<\/h4><ol><li>Je\u010dam se ispira dok voda ne bude skoro bistra da se spre\u010di prerano zgu\u0161njavanje.<\/li><li>So se ne dodaje pre zavr\u0161etka jer dimljeno meso mo\u017ee biti veoma slano.<\/li><li>Varivo se hladi u plitkim posudama; dubok pun lonac presporo gubi temperaturu.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Potrebna oprema<\/h4><ul><li>Veliki lonac od 6 litara sa te\u0161kim dnom<\/li><li>Cediljka za je\u010dam i pasulj<\/li><li>\u0160uplja ka\u0161ika<\/li><li>Varja\u010da ravnog vrha<\/li><li>Hvataljke za rebra<\/li><li>Plitke posude za brzo hla\u0111enje<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">\n    <div class=\"gj-sec\">\n      <span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span>\n      <h3 id=\"recipe-nutrition-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">Nutritivne vrednosti po porciji<\/h3>\n    <\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 545 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 58 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 29 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 23 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 13 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 1010 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Porcija:<\/strong> 1 porcija (oko 500 g). <strong>Klju\u010dni alergeni:<\/strong> gluten i celer. Vrednosti su okvirna procena prema standardnim referentnim podacima; stvarni rezultat zavisi od brendova, oce\u0111ivanja, upijanja masno\u0107e i veli\u010dine porcije.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Gustina posle odmora<\/p>\n    <p class=\"gj-close-quote\">Je\u010dam i pasulj treba da zgusnu te\u010dnost, ali svako zrno i dalje mora da se prepozna.<\/p>\n    <p class=\"gj-close-copy\">Ri\u010det je najbolji kada dimljeno meso za\u010dini, a ne preplavi lonac. Pravilnim redosledom dodavanja je\u010dam ostaje mekan, pasulj \u010ditav, a varivo se prirodno povezuje bez zapr\u0161ke.<\/p>\n  <\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-croatian-ricet-bean-and-barley-stew\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Hrvatski ri\u010det sa pasuljem i je\u010dmom uz dimljenu svinjetinu i korenasto povr\u0107e\",\n  \"description\": \"Beli pasulj i biserni je\u010dam kuvaju se sa dimljenim rebrima, slaninom, krompirom i korenastim povr\u0107em do guste, ka\u0161ikaste teksture.\",\n  \"inLanguage\": \"sr-Latn\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Ricet-\u2014-Bean-and-Barley-Stew-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Ricet-\u2014-Bean-and-Barley-Stew-1.webp\",\n    \"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\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Hrvatska\",\n  \"recipeCategory\": \"Glavno jelo\",\n  \"cookingMethod\": \"Kuvanje u jednom loncu\",\n  \"keywords\": \"recept za hrvatski ri\u010det, ri\u010det sa pasuljem i je\u010dmom, je\u010dmeno varivo sa dimljenim mesom, ri\u010det sa dimljenim rebrima, gusto varivo od je\u010dma\",\n  \"prepTime\": \"PT25M\",\n  \"cookTime\": \"PT2H\",\n  \"totalTime\": \"PT2H25M\",\n  \"recipeYield\": \"8 porcija\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"545 kcal\",\n    \"carbohydrateContent\": \"58 g\",\n    \"proteinContent\": \"29 g\",\n    \"fatContent\": \"23 g\",\n    \"fiberContent\": \"13 g\",\n    \"sodiumContent\": \"1010 mg\",\n    \"servingSize\": \"1 porcija (oko 500 g)\"\n  },\n  \"recipeIngredient\": [\n    \"500 g dimljenih svinjskih rebara\",\n    \"100 g dimljene slanine, u krupnim komadima\",\n    \"300 g bisernog je\u010dma, dobro ispranog\",\n    \"2,2 l hladne vode\",\n    \"200 g crnog luka, sitno seckanog\",\n    \"200 g \u0161argarepe, na kocke\",\n    \"100 g korena celera, na kocke\",\n    \"2 lista lovora\",\n    \"400 g krompira, na kocke od 2 cm\",\n    \"500 g kuvanog belog pasulja, oce\u0111enog\",\n    \"3 \u010dena belog luka, sitno seckana\",\n    \"15 ml suncokretovog ulja\",\n    \"2 ka\u0161i\u010dice slatke mlevene paprike\",\n    \"1\/2 ka\u0161i\u010dice mlevenog crnog bibera\",\n    \"1\/2 ka\u0161i\u010dice soli\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Dimljena osnova i je\u010dam\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Isperite dimljeno meso\",\n          \"text\": \"Dimljena rebra i slaninu kratko isperite hladnom vodom. 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