Jota – National Dish of Slovenia
Jota (soup with sauerkraut) is a dish of Gallic origin and can be translated as “soup”. This thick soup, which once was cooked by Slovene peasants, is served with potatoes, beans and homemade bread. Jota is one of the most famous dishes of Slovenian cuisine.
Recipe for 4 people
- 500 g sauerkraut
- 200 g potatoes
- 300 g brown beans
- 1 teaspoon salt
- 2 bay leaves
- 5 grains of black pepper
- 20 g flour
- 1 onion
- 3 cloves garlic
- 2 Carniolan sausages (or Krakow sausages as an alternative)
- Sort beans, wash them under running water, put into a bowl, and pour with cold water to be covered above top for at least four fingers. Remove those beans that did not immerse into the water. Leave the beans in water for at least 8 hours (preferably overnight).
- The next day, boil the beans in the water, in which they soaked, for 15 minutes, then change the water and cook for another 30 minutes. It is not recommended to overcook the beans. They should remain slightly raw. Salt beans after they are cooked.
- Put the sauerkraut into a saucepan, add bay leaves, salt, and a few grains of black pepper. Cover with water and cook for about 50 minutes. Drain the cooked cabbage, leaving 5 tablespoons of brine.
- Peel potatoes, wash and cut them into small pieces.
- Put them into a saucepan, cover with cold water, add salt and cook for about 15 minutes. Drain water after the potatoes are cooked.
- Pour the boiled beans with water into a large saucepan, add potatoes and sauerkraut along with the 5 tablespoons of left brine. If necessary, add salt and cook for another 10 minutes.
- Put sausage into a small saucepan and cook in boiling water for 15 minutes. If desired, the sausage can be pierced to remove extra liquid.
- Cut the ready boiled sausage into slices. Fry the chopped onion in a frying pan, sprinkle with flour, add sausage and garlic cloves. Mix well. Add the mixture to the already cooked jota and serve.
Sausage in jota can be replaced with bacon; sauerkraut — with sour turnips; and a spoon of sour cream and a pinch of cumin will be additional decoration to the dish.
If the jota is too thick, add some water or sausage (sauerkraut) brine.