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Slovenian Jota with Peas
A hearty and flavorful soup, this variation of the classic Slovenian Jota incorporates the sweetness of peas alongside the traditional sauerkraut, beans, and often a smoked meat for depth. It's a comforting dish perfect for colder weather.
🧂 Ingrédients
- 500 g Sauerkraut(rinsed and roughly chopped)
- 200 g Dried white beans(soaked overnight and cooked until tender)
- 200 g Smoked pork rib or bacon(diced)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 300 g Potatoes(peeled and diced)
- 150 g Frozen peas
- 1.5 l Vegetable or meat broth
- 1 piece Bay leaf
- 1 tsp Marjoram(dried)
- to taste Salt
- to taste Black pepper(freshly ground)
- 1 tbsp Oil or lard
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat oil or lard over medium heat. Add the diced smoked pork or bacon and cook until crispy. Remove the meat and set aside, leaving the rendered fat in the pot.
- 2
Add the chopped onion to the pot and sauté until softened and translucent.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Add the rinsed and chopped sauerkraut to the pot and cook for about 5-10 minutes, stirring occasionally.
- 5
Pour in the broth, add the cooked white beans, diced potatoes, bay leaf, and marjoram. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until potatoes are tender and flavors have melded.
- 6
Add the frozen peas and the reserved crispy pork/bacon to the soup. Cook for another 5-10 minutes until the peas are tender.
- 7
Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.
💡 Conseils de pro: Taste and adjust seasoning carefully, as sauerkraut and bacon can be salty.
💡 Conseils de pro
- ✓For a richer flavor, use a piece of smoked pork hock or a smoked sausage instead of bacon.
- ✓If you don't have dried beans, canned can be used, but add them towards the end of cooking.
- ✓Jota can be made a day in advance; the flavors often improve overnight.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of tomato paste for a hint of acidity and color.
- Serve with a dollop of sour cream or a side of crusty bread.