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Slovenian: Jota (Pork & Sauerkraut Soup)




Source of Recipe


gourmed


Recipe Introduction


In the region of Primorska chefs prepare a very thick and sour-sweet jota with a good prosciutto bone, but smoked ham may be used instead. As in most slovenian recipes, the main ingredients are boiled separately and assembled at the end. Serve hot as a main dish.


List of Ingredients




500 gr sauerkraut
500 gr smoked pork (or prosciutto bone for better flavour)
250 gr dry beans
350 gr potatoes
200 gr onions
1 clove of garlic
1 Tbs tomato paste
1 bay leaf
water
pepper and salt



Recipe



Boil cabbage together with meat. Boil separately beans which have been soaked overnight. Boil potatoes separately also. Add boiled beans (along with the water in which they were boiled) to cabbage. Mash potatoes to make jota thicker, and add them to the cabbage.

Chop onion, brown it in oil, and add to jota. Spice with bay leaf, salt, and pepper. Add tomato paste to give jota a nice colour.

Shredding onion like cabbage makes jota especially delicious.

Some chefs thicken jota with roux.