Slovenia: jota [vegan]

Slovenia is a Balkan country bordering Italy, Austria and Hungary and its cuisine shows noticeable influences from all three, mixed with the country’s Slavic heritage ​[1]​. Depending on what corner of the country you find yourself in, you’ll be able to sample local versions of risotto, pizza, gnocchi and goulash ​[1], [2]​.

Slovenia has plenty of farming and vegetables like potato, onion, bell pepper, and pumpkin are often seen on the menu. Spices include paprika, garlic, bay leaf, chives, and tarragon ​[1], [2]​. Seeds from sunflower and pumpkin are often eaten as are chestnuts, mushrooms, and dandelion leaves. Pig meat and sausages are also very popular.

Buckwheat is also a common sight ​[3]​ and is used to make porridge and small, torn bread-like things called spoon bread (žganci) that resemble dry porridge and are eaten alongside other dishes ​[4]​.

The Slovenian cuisine is full of stews, soups, and one-pot meals like goulash, celery hot pot and mushroom soup ​[2], [5]–[7]​. Different types of dumplings and stuffed pasta in different sauces are also popular, as are different rolled or layered pastries.

Jota

Jota is bean dish – I’ve seen it referred to as soup, stew and one-pot meal – made with potatoes and sauerkraut or fermented turnips/beets ​[8]–[10]​. Filling and warming, it is a popular winter dish eaten in nearby regions, such as northeastern Italy and northwestern Croatia ​[11]​. The non-vegan version often contains some form of smoked pig meat. For this vegan version, the meat is simply omitted but if you like it smoky, you can use smoked paprika instead of regular.

Conclusion

The sauerkraut added to this simple soup gave it a surprisingly rich flavuor. I will make it again next time we have some sauerkraut at hand.

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Jota

This hearty bean soup or stew gets a lot of flavour from the fermented cabbage (sauerkraut). Utterly delicious and perfect for cold days.

Course dinner, Soup, Stew

Cuisine Balkan, Eastern European, Slovenia

Keyword beans, sauerkraut, soup, winter

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 4

Author Henrik Persson | veganphysicist.com

Ingredients

• 5 potatoes ~600 g
• 400 g sauerkraut drained
• 1 onion, chopped
• 500 mL white kdiney beans, drained
• 2 tbsp tomato puré
• 3-6 cloves garlic
• 2 bay leaves
• 2 tsp paprika sweet or smoked
• 1 tsp black pepper, ground
• 1 tbsp olive oil

Instructions

• If you are cooking your own beans, cook them separately for easier timing with potato and beans texture.
• Strain the sauerkraut. Preserve the liquid. You can rinse the cabbage if you want to.
• Grate 1 potato and cut the rest into 1-2 cm pieces.
• Heat the oil in a large pot. Sweat the onion with the bay leaves until translucent and starting to brown.
• Crush the garlic and add to the pot.
• Add potatoes (chopped and grated), tomato puré, sauerkraut, paprika, and black pepper. Stir.
• Add enough water to cover. If you cooked your own beans, you can add that liquid instead.

  Bring to a simmer.
• Simmer for 15-20 min until potatoes are just about done. Add the beans and simmer for another 10-15 minutes.
• Taste and adjust flavours. If more acidity is desired, you can add some of the sauerkraut liquid but beware making the dish too salty.

Notes

Note that the sauerkraut itself can be quite salty so don’t add any extra salt until you have tasted the dish.