Eastern European · Lunch · Dinner
Jota (Slovenian Bean, Sauerkraut and Potato Soup)
Jota
A hearty, tangy Karst-style stew of beans, sauerkraut and potatoes, flavoured with a little smoked ham and a garlicky paprika roux. Warming, filling and naturally high in fibre.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Serves
- 4
Calories come from: Carbs 64% · Fat 15% · Protein 21%
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Ingredients
For 4 servings- 1 tbsp14 gOlive oil
- 1 medium110 gOnion, finely chopped
- 80 gLean smoked ham, diced
- 2 cups300 gSauerkraut, drained and rinsed
- 2Bay leaves
- 1 tspCaraway seeds (optional)
- 6 cups1,500 gWater
- 2 medium400 gPotatoes, peeled and cubed
- 2 cans (about 2 1/2 cups drained)480 gNo-salt-added canned borlotti (cranberry) beans, drained and rinsed
- 2 tbsp16 gAll-purpose flour
- 3 cloves9 gGarlic, minced
- 1 tspSweet paprika
- 1/2 tspBlack pepper, ground
Steps
- 1
Rinse the sauerkraut in a sieve under cold water and squeeze it lightly to remove excess brine.
- 2
Heat 1 tsp of the olive oil in a large pot over medium heat.
- 3
Add the onion and smoked ham and cook for 5 minutes, stirring, until the onion softens.
- 4
Add the sauerkraut, bay leaves, caraway seeds (if using) and the water, and bring to a boil.
- 5
Lower the heat and simmer, partly covered, for 20 minutes.
- 6
Add the potatoes and beans and simmer for another 20 minutes, until the potatoes are tender.
- 7
Mash a few potato cubes and beans against the side of the pot to thicken the soup slightly.
- 8
In a small pan, heat the remaining olive oil over medium-low heat, stir in the flour and cook for 2 minutes until light golden.
- 9
Take the pan off the heat and stir in the garlic and paprika for 30 seconds so they do not burn.
- 10
Whisk a ladle of hot soup into the roux until smooth, then stir it back into the pot.
- 11
Simmer for 5 more minutes, season with the pepper, remove the bay leaves and serve.
Swaps, storage and make-ahead
Swaps
- For a vegetarian version, leave out the ham and add 1/2 tsp smoked paprika with the sweet paprika.
- Use any canned pinto or kidney beans if borlotti beans are hard to find.
- To make it gluten-free, thicken with 1 tbsp cornstarch mixed into a little cold water instead of the flour roux, and choose a ham labelled gluten-free.
- Swap the smoked ham for diced smoked turkey for a leaner option that keeps the smoky flavour.
Storage
Cool and refrigerate within 2 hours in a covered container for 3 to 4 days, and reheat until steaming hot, adding a splash of water if it has thickened. The potatoes can turn grainy when frozen, so it is best kept in the fridge rather than the freezer.
Make ahead
Jota tastes even better the next day, so you can cook the whole soup a day ahead and reheat it gently. You can also rinse the sauerkraut and chop the onion and ham the night before and keep them covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (728 g) | Per 100 g | |
|---|---|---|
| Calories | 349 kcal | 48 kcal |
| Protein | 18.6 g | 2.6 g |
| Carbohydrates | 57.5 g | 7.9 g |
| of which sugars | 3.4 g | 0.5 g |
| Fiber | 15.5 g | 2.1 g |
| Fat | 6.1 g | 0.8 g |
| of which saturated | 1.3 g | 0.2 g |
| Sodium | 776 mg | 107 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
