Overview
A classic Slovenian comfort stew made of sauerkraut, beans, and potatoes bound with a savory garlic roux.
IMG_1371
Jota (Slovenia)
An authentic recipe for traditional Slovenian Jota, highlighting the rustic combination of sour sauerkraut, creamy beans, and earthy potatoes.
Ready in
80 min
Makes 6 servings
Prep
20m
Cook
60m
Level
Medium
About this recipe
An authentic recipe for traditional Slovenian Jota, highlighting the rustic combination of sour sauerkraut, creamy beans, and earthy potatoes.
A classic Slovenian comfort stew made of sauerkraut, beans, and potatoes bound with a savory garlic roux.
Ingredients
Main
Aromatics
Seasoning
Equipment
- Large cooking pot For simmering the stew
- Small frying pan For preparing the garlic and paprika roux
- Wooden spoon For stirring
Instructions
-
In a large pot, cover the diced potatoes with water, add the bay leaves, and boil until tender.
-
In a separate pot, cook the sauerkraut with a little water until soft (about 30 minutes). If using raw beans that aren't pre-cooked, boil them separately until tender.
-
Combine the cooked potatoes (along with their cooking water), cooked sauerkraut, and cooked beans into a single large pot.
-
In a small pan, heat the oil or lard, sauté the chopped onions until translucent, then add the minced garlic and sweet paprika powder, stirring for 30 seconds.
-
Stir the flour into the onion mixture to create a light roux, then pour it into the stew to thicken it.
-
Simmer everything together on low heat for 15-20 minutes, allowing all the rich flavors to meld completely. Season with salt and pepper to taste.
20 min
Nutrition
Calories
240
Protein
9g
Carbs
35g
Fat
7g
Fiber
8g
Sugar
3g
Sodium
520mg
Serving Size
1 bowl
Cooking Timeline
Recipe Scorecard
Overall
9.3
/10
Expert
4.9
95% conf.
Expert Review
Verdict
A deeply comforting, rustic Slovenian classic that balances earthy beans, tangy sauerkraut, and hearty potatoes.
Pros
- Inexpensive ingredients
- Great make-ahead meal
- Deeply warming and filling
Cons
- Requires multiple pots if cooking dry beans from scratch
AI Insights
Summary
An authentic recipe for traditional Slovenian Jota, highlighting the rustic combination of sour sauerkraut, creamy beans, and earthy potatoes.
Tips
- If the sauerkraut is too sour for your liking, give it a quick rinse under cold water before cooking
- Jota develops an even richer taste when reheated the next day
- Serve hot with a slice of crusty rustic rye bread
Substitutions
- Sauerkraut → Sour turnips (Brovenca)
- Olive oil → Traditional smoked pork lard
Storage
Store covered in the refrigerator for up to 4 days. Reheat gently on the stovetop before serving.
Pairing
- Crusty artisan rye bread
- A glass of local Slovenian red wine like Teran
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
Can I add meat to Jota?
Yes, traditional versions often include smoked bacon, spare ribs, or homemade sausage simmered right inside the stew.
Is Jota better the next day?
Just like many traditional stews, Jota tastes even better on the second day after the flavors have fully concentrated.
Community Reviews
0.0
Community Average
0 reviews
0 verified cooks
4.9 expert rating
Sign in to discuss.
Sign in to ask a question.
No questions yet. Be the first to ask.
No photos uploaded yet.
Trending Recipes
Indian
60 min
Italian
35 min
Japanese
90 min
French
210 min
American
25 min
American
27 min
Seasonal Suggestions
American
260 min
Greek
45 min
Italian
30 min
55 min
35 min
Related Recipes
37 min
American
25 min
Thai
25 min
Middle Eastern
50 min
Japanese
35 min
32 min
No discussion yet.