Harald Irkas Ritschert
Traditional stew reinterpreted
RECIPE BY HARALD IRKA
Ritschert – a classic of Alpine cuisine – is a hearty stew that has been an integral part of Styrian cuisine for centuries. With rolled barley, beans and fresh vegetables, this dish not only provides plenty of flavor, but also valuable nutrients. Harald Irka takes this classic dish to a new level by placing particular emphasis on the quality and origin of the ingredients.
One highlight is the meat, which comes from the Sulmtal free-range pigs. Harald Irka “rents” his pigs from Lukas Gimpl in St. Peter im Sulmtal. The animals are raised in a species-appropriate manner, have plenty of space to roam and are fed with care. This produces meat of exceptional quality, which forms the basis for this dish.
Harald Irka is known for his extraordinary creations that combine tradition and modernity. Since 2019, he has found his place at the Pfarrhof in Sankt Andrä, where he elevates Styrian cuisine to fine-dining level. His breads are at the heart of this philosophy and are served fresh every day. Let yourself be inspired and enjoy a recipe that reflects simplicity in perfection. Harald likes to serve this wonderful dish as a starter in his tavern menu and is true comfort food.
Preparation time: 50 minutes
INGREDIENTS
- goose fat
- 1 onion
- 1 leek (use green leeks separately)
- 2 carrots
- 1/4 tuber celery
- 150 g rolled barley (soaked overnight)
- 150 g scarlet runner beans
- 1 liter smoked soup (or meat stock)
- 200 g pork shoulder (smoked)
- 200 g pork shoulder (fresh)
- salt, pepper, marjoram
- 1 bunch of fresh parsley
- chives
- 2 tbsp white balsamic vinegar
- Fresh horseradish
- Pumpkin seed oil
PREPARATION
- Prepare the vegetables:
– Cut the celery, onion, carrots and leek into small cubes.
– Sauté in goose fat until the aromas are released. - Prepare the stew:
– Drain the soaked pearl barley and sauté with the vegetables.
– Pour in the smoked soup and simmer for 10 minutes. - Add the meat and spices:
– Cut the smoked pork shoulder and the fresh shoulder into small pieces and add to the pot.
– Season with salt, pepper and marjoram.
– Simmer for a further 20-25 minutes over a medium heat. - Final refinement:
– Fold in the finely chopped leek greens, fresh parsley and chives.
– Season with white balsamic vinegar to add a subtle acidity. - Serve:
– Serve the stew in deep plates.
– Finish with freshly grated horseradish and a dash of pumpkin seed oil.
– Optional: Garnish with a lovage foam to round off the look and taste of the dish.
Harald Irka’s philosophy
This dish is proof of the symbiosis of tradition and modernity that Harald Irka embodies. It is not only a greeting from his Styrian homeland, but also a tribute to sustainable agriculture and high-quality ingredients. Try it out and be inspired by this culinary classic!
