How to Make Jota – Traditional Slovenian Stew Recipe
Jota recipe
Today on the Takrecipe website, we are diving into the heart of Slovenian cuisine with a warm and comforting dish—Jota. This traditional stew is a staple in Slovenia and the Friuli-Venezia Giulia region of Italy, known for its delicious combination of sauerkraut, beans, and smoked pork. Perfect for cold winter days, Jota is a thick, flavorful meal that has been passed down for generations. Whether you’re looking to explore Slovenian cuisine or simply want a filling homemade stew, this recipe will satisfy your taste buds with its rich, tangy, and smoky flavors.
Ingredients (Serves 4)
- 1 cup dried white beans (or 2 cups canned, drained)
- 2 cups sauerkraut, drained
- 2 medium potatoes, peeled and diced
- 200g smoked pork ribs or sausage, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon caraway seeds (optional)
- 4 cups vegetable or meat broth
- Salt and pepper to taste
- 1 bay leaf
- Fresh parsley for garnish
Prepare the Beans
If using dried beans, soak them overnight in water. The next day, drain and rinse them, then boil in fresh water for about 45 minutes or until tender. Drain and set aside. If using canned beans, simply rinse and drain them.
Cook the Smoked Meat
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped smoked pork ribs or sausage and sauté for a few minutes until lightly browned. Remove and set aside.
Sauté the Aromatics
In the same pot, add the chopped onion and cook until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Sauerkraut and Spices
Add the sauerkraut to the pot along with paprika, caraway seeds, and the bay leaf. Stir well and cook for about 5 minutes, allowing the flavors to blend.
Combine the Ingredients
Pour in the broth and add the diced potatoes and cooked beans. Return the smoked meat to the pot. Bring to a boil, then reduce the heat and let it simmer gently for 30 minutes until the potatoes are soft and the stew thickens.
Season and Serve
Taste and adjust with salt and pepper as needed. Remove the bay leaf before serving. Garnish with fresh parsley and a drizzle of olive oil. Serve hot with a slice of crusty bread.
Tips:
Use homemade sauerkraut
🟢If you have homemade sauerkraut, it will bring a richer, fresher taste to the dish.
Thicker consistency
🟢If you prefer a thicker stew, mash some of the potatoes or beans towards the end of cooking.
Enhance the smokiness
🟢For a more intense smoky flavor, add a piece of smoked ham hock while simmering, then remove it before serving.