Jota (traditional Slovenian winter dish)

A very hearty dish, great for cold days.

Ingredients

• Cabbage/Turnip: 800 g sauerkraut or sauerkraut

• Beans: 400 g cooked brown beans (or 2 cans, drained)

• Potatoes: 300 g potatoes, diced

• Fat/Meat: 100 g bacon (sliced) or 100 g smoked ribs/sausage (optional)

• Garlic: 2-3 cloves, chopped

• Searing: 2 tablespoons oil/fat, 2 tablespoons flour, 1 teaspoon ground paprika

• Spices: 2 bay leaves, salt, pepper.

• Liquid: water or broth.

Preparation method

Rinse the sauerkraut/turnip if necessary (if it is too sour). Transfer to a pot, cover with water and add bay leaf. Cook for about 45 minutes until tender.

After 20 minutes of cooking the cabbage/turnip, add the sliced ​​potatoes.

Prepare the bacon and garlic (if using): In a separate pan, fry the sliced ​​bacon or smoked meat. When crispy, add the garlic and fry for 1 minute.

Browning: If you did not use bacon/fat, heat the oil/fat in a pan. Add the flour and stir quickly. Add the ground pepper, stir and immediately add a little cold water to make a smooth paste (browning).

Add the ingredients: Add the cooked beans (drained), the bacon with garlic (if you have prepared it) and the prepared browning (if you have prepared it) to the cooked cabbage/turnip and potatoes.

Mix everything well and cook for another 10-15 minutes to allow the flavors to blend and the soup to thicken. Check the taste and add salt if necessary.

❤️❤️❤️