This is an AI-generated image.

Jota

Name: Jota
Total time: 120 min
Yield: Serves 6
Cuisine: Slovenia
Ingredients: 300g Sauerkraut; 200g (cooked) White beans; 2 Potato; 150g (in one piece) Bacon; 1 Onion; 2 cloves Garlic; 2 Bay leaf; 1 tbsp All-Purpose Flour; 2 tbsp Sunflower oil; A pinch Salt; A pinch Black Pepper; 1.2L Water

Soup

⏱ 120 min

👥 Serves 6

Difficulty ⭐

Sauerkraut, beans, and potatoes simmered with smoked meat — a winter soup of western Slovenia.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Jota is a thick soup of sauerkraut, beans, and potatoes eaten in the Karst region of western Slovenia and around Trieste in Italy. Smoked pork or sausage gives it savoriness, and bay leaf and garlic scent it. The longer it simmers the better it gets, and it has long sustained farm tables in winter.

🌆 Where it's eaten: In a stone farmhouse in Slovenia's Karst region, sour cabbage and bean soup is ladled from a pot on the wood stove and served with dark bread.

🥕 Ingredients (serves 6)

Sauerkraut 300g
White beans 200g (cooked)
Potato 2
Bacon 150g (in one piece)
Onion 1
Garlic 2 cloves
Bay leaf 2
All-Purpose Flour 1 tbsp
Sunflower oil 2 tbsp
Salt A pinch
Black Pepper A pinch
Water 1.2L

👩‍🍳 Instructions

Put the bacon block, sauerkraut, bay leaf, and water in a pot and simmer 40 minutes.
Add the diced potatoes and simmer 20 minutes, then mash half to thicken.
Add the kidney beans.
Fry oil, chopped onion and garlic, and flour in a frying pan, add to the pot, and simmer 10 minutes.
Cut up the bacon, return it to the pot, and season with salt and pepper.

← More Slovenia recipes 🗺 Explore another country