Cuisine of Slovenia’s Regions: Vipavska Jota – Vipava Thick Soup with Turnip and Beans
Bean soup with sauerkraut, potatoes, smoked pork ribs and juniper berries.
- 500 g turnip (soured in grape cake),
- 300 g boiled brown beans (canned beans can be used),
- 300 g potatoes,
- 500 g smoked pork ribs,
- 2 cloves of garlic,
- olive oil,
- 1 pepper,
- juniper berries,
- bay leaves,
Fry lightly the ribs in olive oil and add the roughly chopped garlic. Fry a little, so that a persistent smell of garlic appears, and add the washed sour turnip, pour water (to cover completely the turnip and ribs) and cook. When cooking, add one pepper, a few juniper berries, bay leaf and salt.
Separately boil the peeled potatoes and then add it to the boiled turnip together with the beans. Instead of potatoes, you can use white polenta, which is a traditional dish of Italian cuisine made with white corn flour.