In the summer when we were hiking in the Julian Alps in Slovenia, we found a quaint little restaurant that served simple and very tasty dishes. When we went hiking, we treated ourselves to a delicious lunch every time. Here, I found this interesting soup with sauerkraut, potatoes and beans.

Jota, the Slovenian soup with sauerkraut, potatoes and beans is just a simple dish that can warm your body and soul on a cold winter night or a cool, rainy day in the mountains in the summer.

RECIPE

Ingredients

• oil
• 1 large onion, diced
• 2 strips of bacon
• 8oz smoked pork products of your choice (ribs are great)
• 2 cloves of garlic clove, crushed
• 1 tsp of sweet paprika powder (optional)
• 1 tsp caraway seeds, 2 bay leaves, 1 Tbsp black peppercorns (optional)
• 2 cups of uncooked kidney beans or 30 oz canned kidney beans
• meat stock
• 1 fresh tomatoes, diced or canned
• 2 Tbsp tomato paste
• 1 pound potatoes (diced)
• 1 pound sauerkraut (drained and rinsed)
• 1 heaping Tbsp of flour
• sour cream
• salt and pepper to taste
• sausage or eggs, optional

• 

Method

• Clean and soak the beans overnight or for at least 8 hours. Rinse soaking water off. Add fresh cold filtered water, bayleaves and cook the beans for 1.5 hour or until soft but not mushy. Set aside.
• In a large pot, sauté onion and bacon for 10 minutes. Add paprika, stir and add garlic, stir. Add a tomatoes, tomatoe paste, stir and cook for 10 minutes. Drain and rinse sauerkraut. Add potatoes, sauerkraut, caraway seeds, bay leaves, pork and stock. Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally, for at least 30 minutes or until potatoes and sauerkraut are very tender and the mixture is thick.
• At the end, in a small bowl put 1 Tbsp of flour, mix it with some cooking liquid until smooth. Add into soup and cook for 5-10 minutes.
• If you like your soup to have a thicker consistency, you can take out the potatoes and put them in a blender with some of the cooking liquid.
• Add the cooked beans with some of its liquid and warm up the pot so the beans are warm. Season with salt and pepper to taste.
• Serve with bread, sour cream, sausage.
• This can be served right away but will taste better the next day or even just a few hours later.

enjoy!

Photos and text by twincitiesherbs.com.