Jota

This traditional Slovenian soup/stew is also often called Jota Triestina as it's a very popular choice in the city of Trieste, a hidden corner of Italy very near the border with Slovenia.

Ingredients
serves 4
250g sauerkraut, rinsed
1/2 onion, finely chopped
250g dried Borlotti beans, soaked overnight
125g potatoes, cubed
1 bay leaf
2 tsp smoked paprika
1/2 tsp caraway seeds
Salt
olive oil
1 garlic, clove, slightly crushed
1 garlic, clove, finely chopped
2 tbsp plain flour

Method

Rinse the beans that have bean soaking overnight and put into a large stock pot. Cover with enough water and bring to a boil. Reduce the temperature to a simmer then add the bay leaf.  Half an hour later add the potatoes and continue to cook for another 15 minutes. Reduce the heat to low.

Meanwhile rinse the sauerkraut with some water to reduce the vinegary taste.  Then in a frying pan heat some olive oil over a medium temperature and add the chopped onion and garlic. Fry for about 5 minutes until the onion is translucent. Add a teaspoon of the paprika and stir in well.

Squeeze the excess water from the sauerkraut then add it to the fried onion. Also add the caraway seeds, season with salt and add just enough water to cover the sauerkraut. Mix well and cover with a lid. Simmer gently until most of the water has evaporated.

Take two ladlefuls of the beans and potatoes and blend them into a paste. Return it to the pot. Add the sauerkraut/onion mix and stir well. Keep the temperature on low and simmer gently for at least another half an hour, stirring every now and again.

Then fry the garlic clove in some oil over a medium heat until it become golden brown, then remove the garlic. Add the plain flour to the oil and mix well to create a roux. Add a teaspoon of paprika and cook for 30 seconds or so. Add the roux to the stock pot and stir in well.

Simmer the Jota for a further 15 minutes on a medium heat. Turn the temperature up if needs thickening quicker or add more water if it thickens to quickly!

Taste and season with salt and some more paprika if you prefer.