First peel and dice the onion, potato, carrot and celery.
Fry the onion in a little fat, add the potato, carrots and celery and continue to fry briefly.
Add the beans and the rolled barley, pour water and add herbs, spices, salt, pepper and the stock cube.
Add the meat, either whole or already cut into pieces, and cook until the legumes are tender, the meat is well done, and the ritschert has a creamy consistency.
Stir frequently and if necessary during the cooking time ewtas with water or soup to pour, so that the Ritschert does not stick to the bottom.
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