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Jota (Slovenian Sauerkraut and Bean Stew)

Name: Jota (Slovenian Sauerkraut and Bean Stew)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Slovenian
Ingredients: 1½ lb (680 g) Yukon Gold potatoes, peeled and cubed; 3 cups (510 g) cooked cannellini beans; 1 lb (450 g) sauerkraut, drained but not rinsed; 3 tbsp olive oil; 1 large onion, diced; 4 garlic cloves, minced; 1 tsp sweet paprika; 2 bay leaves; 5 cups (1.2 L) vegetable stock; 1½ tsp fine sea salt, plus more to taste; ½ tsp black pepper

Beans, potatoes and sauerkraut in a tangy, smoky stew.

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Prep: 20 min
Cook: 55 min
Serves: 6
Level: Easy

Photo by Jernej Furman · CC BY 2.0 · Resized and converted to WebP for web display.

Jota is a sour, sustaining stew associated with Slovenia and the northern Adriatic. Beans and potatoes mellow sauerkraut’s tang while garlic, bay and paprika deepen the broth.

Technique notes

Why this approach works

Potatoes cook separately from acid so they turn tender.
Mashing a portion creates body without heavy flour.
Sauerkraut joins late enough to retain character.

Slovenian kitchen

Jota (Slovenian Sauerkraut and Bean Stew)

Slovenian jota combines sauerkraut, beans and potatoes in a satisfying paprika-scented stew.

Ingredients

1½ lb (680 g) Yukon Gold potatoes, peeled and cubed
3 cups (510 g) cooked cannellini beans
1 lb (450 g) sauerkraut, drained but not rinsed
3 tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
1 tsp sweet paprika
2 bay leaves
5 cups (1.2 L) vegetable stock
1½ tsp fine sea salt, plus more to taste
½ tsp black pepper

Method

01
Cook the potatoes
Cover potatoes with salted water and simmer 12–15 minutes until tender. Drain, reserving 1 cup liquid.
02
Build the base
Heat oil in a Dutch oven. Cook onion 8 minutes; add garlic and paprika for 30 seconds.
03
Simmer the stew
Add beans, sauerkraut, bay, stock and pepper. Simmer 20 minutes.
04
Thicken and balance
Add potatoes and mash one cup of solids into the broth. Simmer 10 minutes and adjust salt and acidity.

Cook’s notes

Serve with dark bread; smoked sausage may be offered separately for non-vegan diners.
Refrigerate for up to 4 days; the flavor improves overnight. Freeze for up to 2 months.
Check packaged sauerkraut and stock for allergens or added meat if cooking for a strict vegan diet.

Safety & allergens

Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.

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Jota questions

What is Jota?

Jota is a sour, sustaining stew associated with Slovenia and the northern Adriatic. Beans and potatoes mellow sauerkraut’s tang while garlic, bay and paprika deepen the broth.

Can I make Jota ahead?

Refrigerate for up to 4 days; the flavor improves overnight. Freeze for up to 2 months.

How should I serve Jota?

Serve with dark bread; smoked sausage may be offered separately for non-vegan diners.

Why this approach works

Jota (Slovenian Sauerkraut and Bean Stew)

Ingredients

Method

Cook the potatoes

Build the base

Simmer the stew

Thicken and balance

Cook’s notes

Safety & allergens

Your field notes for Jota

Jota questions

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