Vegan Slovenian Jota - Magical Ingredients

This is a simple, vegan, hearty Slovenian stew made with sauerkraut and potatoes. This budget friendly and easy recipe makes an easy meal option for cold winter nights.

Jota (pronounced as YOH-tah), sauerkraut and bean stew, originates from the Primorska region of Slovenia. There are variations to this soup. In some versions, only potatoes are used, and in some only beans are used. There are some in which smoky ham is also added along with beans and potatoes. This recipe is a vegan version of the jota, and uses beans and potatoes.

The ingredients needed are

Potatoes - meaty potatoes can be used

Beans - This recipe uses kidney beans. Similar beans can be used

Sauerkraut - Pickled cabbage and this is the start of the recipe.

Garlic and onions - Add flavor

Bay leaf - enhances flavor

Salt - adds to the flavor.

Paprika - smoked paprika can also be used for heat and smoky flavor.

Black pepper - Gives heat and flavor

Tomato puree - Tomato paste is used. This recipe uses an equivalent quantity of fresh tomato puree.

Oil - to saute.

The above ingredients are budget friendly and are mostly available in every kitchen. This is easy to whip up an easy meal if you have some baked potato leftover, and that cuts down the cooking time by fifteen minutes. Canned beans come in handy. Beans can also be soaked, cooked, and used in the recipe. This may need planning.

Sauerkraut is pickled cabbage. Though this is sour, it is not pronounced high in the stew. The flavor balance of the salty and sour flavors by the beans and potatoes makes a satiating bowl that is heavenly. The trick to reduce the sourness is to wash the sauerkraut and use in the soup and that gives the perfect balance. This recipe is totally different from the Polish sauerkraut soup and the Russian cabbage soup.

Being a blogger makes it easy to travel virtually to any part of the world, any day. We are exploring the cuisine and culture of Slovenia in our #eattheworld challenge group and this is my share for Slovenian cuisine. Check out all the wonderful Slovenian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Ingredients

Serves 4-6

Prep time: 10 minutes

Cook time: 40-45 minutes

Potato - 400g

Kidney beans - 2 cups, cooked

Sauerkraut - 2.5 cups

Onion - 1 cup

Garlic - 2 tbsp, chopped

Oil - 1 tbsp

Paprika - 1/2 tsp

Tomatoes - 1 cup chopped or 2 tbsp tomato paste

Black pepper - 1/4 tsp

Water - 4 cups

Method

Peel and chop the potatoes into chunks. Add enough water to cover over an inch above the potatoes. Cook until the potatoes are fork tender.

Drain and mash a little of the potato. Set aside.

Rinse the sauerkraut in water and drain. Set aside.

While the potatoes are cookin, heat oil on a heavy bottomed pot, add the onions, cook for 5-6 minutes, until it turns translucent.

Add the garlic, saute for 1-2 minutes. Add the bay leaves, paprika, tomato puree, and sauerkraut, followed by two cups of water. Bring it to a simmer.

Add the potatoes, beans, two cups water, pepper, and salt. Cover and cook for 15-20 minutes, until it thickens to a stew.

Serve hot/warm with a toast for a comfy meal.

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