Dish

Ječmenac od vrganja

Barley and mushroom stew

Ječmenac od vrganja is made with barley, porcini mushrooms, onions, garlic, and a variety of herbs such as thyme and rosemary. The barley is first cooked in a pot with water until tender, and then the mushrooms and herbs are added to the pot. The result is a rich and flavorful stew that is perfect for serving with crusty bread.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Stew

Origins and history

Ječmenac od vrganja is a traditional Croatian dish that has been enjoyed for generations. It is believed to have originated in the rural regions of Croatia, where barley and mushrooms are common ingredients in many dishes. The dish has since spread throughout the country and is now enjoyed by people all over the world.

Dietary considerations

Vegetarian, vegan

Variations

There are many variations of ječmenac od vrganja, some of which include the addition of other vegetables such as carrots or celery. Some recipes also call for the use of different types of mushrooms, such as chanterelles or shiitake.

Presentation and garnishing

Ječmenac od vrganja is traditionally served in a deep bowl with a side of crusty bread. It can be garnished with fresh herbs such as parsley or chives for added flavor and texture.