Country Info | Food and Drinks | Recipes for Traditional Food in Slovenia | Jota

The chefs of Primorska region prepare jota with a good pr"sut (prosciutto) bone, but smoked ham may be used instead.

Ingredients:

• 50 dag sauerkraut
• 50 dag smoked pork (or pr"sut bone for better flavour)
• 25 dag dry beans
• 35 dag potato
• 20 dag onions
• 1 clove of garlic
• 1 Tbsp tomato paste
• 1 bay leaf
• water
• pepper and salt

Boil cabbage together with meat. Boil separately beans which have been soaked overnight. Boil patatoes separately also. Add boiled beans (along with the water in which they were boiled) to cabbage. Mash patatoes to make jota thicker, and add them to cabbage.

Chop onion, brown it in oil, and add to jota. Spice with bay leaf, salt, and pepper. Add tomato paste to give jota nice colour.

Shredding onion like cabbage makes jota especially delicious.

Some chefs thicken jota with roux.