Jota Soup
- Amy Jo Ehman
Enjoy a cultural experience while warming your home and nourish your soul with this savoury traditional Slovenia soup.
| Prep. | 20 minutes |
|---|---|
| Cook | 1 hour 40 minutes |
| Ready In | 2 hours |
| Yield | Unknown |
Ingredients
- 1 onion
- 2 cups potatoes (diced)
- 1 tbsp. butter
- 1/2 cup bacon (chopped)
- 1-2 garlic cloves
- 1 tsp. smoked paprika
- 1 tsp. caraway seeds
- 1/2 lb./225 grams farmer's sausage
- 1 1/2 cups cooked beans
- 1/2 lb./225 grams sauerkraut
- 2-3 litres water
- Salt to taste
- 1 tsp. ground black pepper
Directions
Chop bacon, onion and garlic cloves.
Slice farmer’s sausage into bite sizes.
Peel and dice potatoes.
Cook the diced potatoes in salted water.
Drain and partially mash the potatoes leaving some larger chunks. Aids in a thicker soup.
In a soup pot, heat the butter on medium low. Add the onion and cook until soft.
Add bacon and cook until the onion and bacon are lightly browned.
Add garlic, paprika, caraway seed and pepper. Stir well and cook until fragrant.
If using sausage, add it now. Cook the sausage to brown the surfaces.
Mash half the beans with a fork.
Add the beans, sauerkraut and potatoes to the pot. Stir and cook for awhile to blend the flavours.
Add generous amount of water, 2-3 litres. Bring to a boil, then turn down to a bubbling simmer. Simmer until the sauerkraut is very soft and the water boils off to make a thick soup.
Season soup to taste. Sauerkraut and bacon are salty so you may not need more.
Notes
Bacon maybe substituted with pancetta
Butter maybe substituted with margarine