These recipes feature no quantities as they originate in the lore of our
grandmas who never used to measure quantities – they either added ingredients
instinctively or used what was available in times of shortage of food. The best-
known dish that appears all over Slovenia in slight variation, is jota sauerkraut
soup.

 

Recipes

Jota soup from Karst

 

Jota soup from Karst

sauerkraut
pinto beans
potato
prosciutto bone
onions
a clove of garlic
soup stock
some olive oil
a thick slice of prosciutto
one tablespoon of flour
bay leaf

Put the sauerkraut, bay leaf and prosciutto bone in a large pot. Bring to a boil.
Boil the beans separately. Cooking and soaking beans is quite a lengthy
procedure. To avoid that, canned cooked beans can be used instead.
Rinse the potatoes, peel and slice them and cook them separately.
When the beans are done, stir them into the sauerkraut.
Peel garlic and onion and chop them finely. Chop the slice of prosciutto
coarsely. Heat olive oil in a pan, add onions first, then garlic and prosciutto. Add
flour and keep frying for a few minutes. Stir the dressing into the sauerkraut, add
the potatoes and keep simmering for another 30 minutes.
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