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Jota — Slovenian Sauerkraut, Bean and Potato Soup
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Source: https://recipheon.com/en/recipes/soups/jota-slovenian-sauerkraut-bean-and-potato-soup
About this recipe
Jota is a thick sauerkraut, bean and potato soup, made here with smoked bacon. Cooked canned borlotti beans mean there is no need for hours of soaking, and their generous quantity makes the soup hearty. Cook the potatoes separately before adding them to the acidic sauerkraut, and mash only some of them: they will thicken the broth while leaving tender pieces in each bowl. A pale roux with onion and sweet paprika brings everything together. The soup makes six substantial servings, with a gently tangy flavor, distinct beans and tender strands of sauerkraut.
Ingredients
Soup and Roux
600 g cooked canned borlotti beans, weighed after draining the packing liquid
500 g white-cabbage sauerkraut, weighed after draining the juice, not rinsed
500 g raw type B potatoes, weighed after peeling
150 g raw cold-smoked pork belly bacon, without skin or bones; requires cooking
150 g onion, weighed after peeling
2 garlic cloves, approximately 6 g after peeling
15 ml canola oil
15 g wheat flour, type 500
3 g sweet paprika
2 whole dried bay leaves, removed before serving
3 g salt
1/4 teaspoon ground black pepper, approximately 0.5 g
1600 ml water: 600 ml for the sauerkraut and 1000 ml for the potatoes, all retained in the soup
Steps
Drain the beans and sauerkraut, discarding the packing liquid and juice; do not rinse the sauerkraut. If the strands are very long, cut them shorter. Cut the peeled potatoes into approximately 2 cm cubes and the raw smoked bacon into approximately 1 cm cubes, then finely chop the onion and garlic. Have ready a large pot with a capacity of at least 5 l, a second pot for the potatoes and a skillet.
Combine the sauerkraut, raw smoked bacon, whole bay leaves and 600 ml water in the large pot. Bring to a boil, reduce the heat and simmer, covered, for 30–35 minutes, stirring occasionally. The sauerkraut should be tender but retain its strands; the bacon must be cooked, so allow a longer cooking time if the manufacturer requires it. If the sauerkraut is still firm, cook it longer before combining the ingredients.
Meanwhile, put the potatoes in the second pot and add 1000 ml water. Bring to a boil and cook over medium heat for 15–20 minutes, until a fork slides easily into the pieces. Do not drain: use a potato masher to crush some of the potatoes in their cooking water, leaving most of the cubes intact. Cook them until tender before combining them with the acidic sauerkraut; cover the pot to keep them hot.
AI-generated While the sauerkraut and potatoes cook, heat the oil in a skillet over medium-low heat. Add the onion and cook for 8–10 minutes, until soft and translucent, without browning deeply. Add the garlic and cook for approximately 1 minute, then add the type 500 wheat flour and stir for approximately 2 minutes. It should evenly coat the onion and turn pale straw-colored, with no dry flour or dark brown spots.
AI-generated Measure out 200 ml hot cooking water from the potato pot. Take the skillet off the heat, add the sweet paprika to the roux and gradually whisk in the measured water until smooth, with no lumps. Add all the potatoes, their remaining cooking water and the drained beans to the tender sauerkraut; pour in the diluted roux while stirring. Bring the soup to a gentle boil and simmer over low heat for 15 minutes, stirring along the bottom occasionally, until thickened and the beans are hot.
AI-generated Remove both bay leaves. Add the salt and black pepper and stir. Divide the hot soup among 6 bowls, giving each a share of beans, potatoes, sauerkraut and bacon.
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