ReceptnaptárJota (Slovenian sauerkraut and bean soup with smoked meat)
Jota is the iconic soup of the Slovenian Littoral, Trieste and Istria: sauerkraut, beans, smoked meat and potatoes cooked together in one pot. This thick, tangy dish comes from peasant cooking, but today it is a favourite in restaurants too. A bowl of it is enough for lunch, and it tastes even better the next day.
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Ingredients
Method
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- Put the soaked beans on to cook in fresh water and pre-cook for about 40 minutes, then drain.
- In a large pot, soften the finely chopped onion in the lard until translucent.
- Add the crushed garlic, then take off the heat and stir in the paprika so it doesn't burn.
- Return to the heat, add the smoked meat, the sauerkraut and enough water to cover.
- Season with bay leaf and caraway, then cook covered for 30 minutes.
- Add the pre-cooked beans and the diced potatoes.
- Cook for another 25-30 minutes until the potatoes and the meat are completely tender.
- Take out the meat, remove the bones, cut it into pieces and return it to the soup.
- Season with salt and pepper and serve hot with a slice of bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Start cooking the beans and the sauerkraut separately, because beans struggle to soften in the acidic cabbage.
- Taste the sauerkraut and rinse it if it is too sour, because it is hard to mellow the soup afterwards.
- For a thicker soup, crush some of the potatoes with a fork at the end of the cooking.
Frequently asked questions
Can I add sausage?
Yes, Slovenian Kranjska sausage or any smoked sausage goes well with it. Smoked ribs and sausage together give a particularly rich flavour.
Can it be made without meat?
Yes, leave out the smoked meat and use smoked paprika and a little oil instead. The flavour will be lighter, but the beans and cabbage still make a complete meal.
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