JotaSauerkraut, Bean and Potato Soup

Name: Jota (Sauerkraut, Bean and Potato Soup)
Prep time: 8 h 20 min
Cook time: 1 h 30 min
Total time: 9 h 50 min
Yield: 4
Cuisine: Slovenia
Ingredients: 450 g Sour Cabbage (drained if very wet); 250 g White Bean (soaked overnight and drained); 400 g Potato (peeled and diced); 120 g Bacon (diced); 160 g Onion (finely chopped); 10 g Garlic (crushed); 2 pcs Bay Leaf; 3 g Caraway Seeds; 2 g Black Pepper; 8 g Salt; 900 ml Pork Stock; 400 ml Water

A Slovenian jota variation with sauerkraut, white beans, potato, bacon, caraway, and pork stock.

Prep

8h 20m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

430kcal

Calories

30g

Protein

16g

Fat

45g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

450g
Sour Cabbage (drained if very wet)
250g
White Bean (soaked overnight and drained)
400g
Potato (peeled and diced)
120g
Bacon (diced)
160g
Onion (finely chopped)
10g
Garlic (crushed)
2pcs
Bay Leaf
3g
Caraway Seeds
2g
Black Pepper
8g
Salt
900ml
Pork Stock
400ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
In a heavy pot over medium heat, cook the bacon until it renders some fat and starts to brown.
02
Add the onion and cook until soft and lightly golden, then stir in the garlic and caraway seeds for a few seconds.
03
Add the sour cabbage, pork stock, water, bay leaves, and white beans, then bring everything to a gentle boil.
04
Lower the heat, cover partially, and simmer until the white beans are nearly tender.
05
Add the potato and continue simmering until both the potato and white beans are fully tender and the soup tastes well blended.
06
Season with the salt and black pepper, remove the bay leaves, and serve hot.

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