Slovenian Jota with Sauerkraut and Smoked Meat
A Slovenian stew of sauerkraut, beans, potatoes, and smoked meat, thickened with an onion-and-flour sauté and finished with sour cream. Makes 4 servings; times are approximate, and the vegetables should be cooked until tender.
This version of jota combines sauerkraut, beans, potatoes, and smoked meat in a hearty stew. Cook the ingredients separately until tender, then bring them together so their flavors can meld. Preparation time and servings are estimates.
Ingredient allergens
Allergen listDocumented presence
-
Milk and milk products
Sour cream
Ingredients without verified allergen data 10
Ingredients without verified allergen data: Sauerkraut, Beans, Potatoes, Smoked meat, Garlic, Peppercorns, Bay leaf, Onion, Pork fat, Flour.
Method
- 01
Cook the ingredients
Cook the sauerkraut, beans, potatoes, and smoked meat separately in water until tender. Drain and reserve some of the cooking water.
Ready to continue when: The potatoes and beans are tender, and the meat cuts easily.
- 02
Make the onion roux
Melt the lard in a pan and sauté the onion until soft. Add the flour and cook briefly, stirring.
Ready to continue when: The onion is soft and the flour is blended into the fat without lumps.
- 03
Combine and finish the jota
Place the sauerkraut, beans, potatoes, and meat in a pot. Add the garlic, peppercorns, and bay leaf; pour in enough cooking water to cover. Stir in the onion roux and simmer gently. Remove the bay leaf and add the sour cream just before serving.
Ready to continue when: The stew is hot, the ingredients are well combined, and the sour cream is stirred in just before serving.
10 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.