![Slovenia, jota, sour cabbage bean soup [vegan] - enjoy](https://i0.wp.com/veganphysicist.com/wp-content/uploads/2020/05/Slovenia_jota_sour-cabbage-bean-soup_vegan_recipe_09_enjoy_web.jpg?fit=150%2C150&ssl=1)
Jota
This hearty bean soup or stew gets a lot of flavour from the fermented cabbage (sauerkraut). Utterly delicious and perfect for cold days.
Servings 4
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.