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Jota
Slovenian Sauerkraut and Bean Stew
A hearty and flavorful stew originating from the Primorska region, Jota is a staple of Slovenian winter cuisine. It combines the tanginess of sauerkraut with the earthiness of beans, potatoes, and smoky pork, creating a comforting and satisfying dish perfect for cold days.
🧂 Ингредиенты
- 2 cups Dried kidney beans(soaked overnight)
- 8 ounces Smoked pork spareribs or slab bacon(rind removed)
- 1 large Onion(diced)
- 2 cloves Garlic(minced)
- 2 cups Vegetable, pork, or chicken stock
- 2 tablespoons Tomato paste
- 1 pound Potatoes(peeled and diced)
- 1 pound Sauerkraut(drained and rinsed)
- 1 dash Salt
- 1 dash Black pepper(freshly ground)
👨🍳 Инструкции
- 1
Drain the soaked beans and place them in a large saucepan filled with cold water to cover by several inches. Bring to a boil and continue boiling briskly for 10 minutes. Reduce heat and simmer for 45 minutes or until beans are tender but not mushy. Drain and reserve the beans.
- 2
In a separate large saucepan, sauté the spareribs or bacon over medium heat until the fat begins to render out. Add the diced onion and minced garlic, and sauté until the onion is golden, but not browned.
- 3
Stir in the stock and tomato paste, then add the diced potatoes and drained sauerkraut. Bring the mixture to a boil.
- 4
Reduce the heat, cover, and simmer for 30-40 minutes, or until the potatoes are tender. Remove the pork pieces from the stew, cut them into bite-sized pieces, and return them to the saucepan along with the cooked beans. Warm through for about 10 minutes.
- 5
Season with salt and pepper to taste. Serve hot, optionally with crusty bread.
💡 Профессиональные советы
- ✓For a richer flavor, use smoked pork.
- ✓Adjust the amount of sauerkraut to your preference for tanginess.
- ✓Jota can be made ahead of time and reheated, as the flavors meld and improve.
✨ Идеи для вариаций
Вдохновение для вашей собственной версии этого рецепта
- Some recipes use sour turnip (kisla ripa) instead of sauerkraut.
- Add a bay leaf and a few peppercorns during the simmering process for added depth of flavor.