Slovenian · Main
Beans, potatoes and sauerkraut in a tangy, smoky stew.
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
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
A northern Adriatic sour stew of beans, potatoes and sauerkraut or soured turnip, often with garlic and sometimes pork.
Declared allergens: possible wheat in stock/bread; verify packaged sauerkraut and stock
Refrigerate within 2 hours, use within 3–4 days and reheat soup/leftovers to 165°F/74°C; check packaged stock/sauerkraut allergens.
Ingredient labels and cross-contact must be checked for the actual brands used; USDA temperatures are safety floors, not claims that the current recipe was tested.
Maša Ofei is credited with preparing and publishing an independent version of this dish in Sauerkraut and Bean Stew (Slovenian Jota) for Heartful Table.
What this supports: dish identity, method, texture/doneness, failure cue, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Ofei’s version is vegan and adds tomato paste and smoked paprika, while traditional regional versions may include pork or sour turnip.
Slovenian kitchen
Slovenian jota combines sauerkraut, beans and potatoes in a satisfying paprika-scented stew.
Cover potatoes with salted water and simmer 12–15 minutes until tender. Drain, reserving 1 cup liquid.
Heat oil in a Dutch oven. Cook onion 8 minutes; add garlic and paprika for 30 seconds.
Add beans, sauerkraut, bay, stock and pepper. Simmer 20 minutes.
Add potatoes and mash one cup of solids into the broth. Simmer 10 minutes and adjust salt and acidity.
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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Research EditionGood to know
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.
Refrigerate for up to 4 days; the flavor improves overnight. Freeze for up to 2 months.
Serve with dark bread; smoked sausage may be offered separately for non-vegan diners.
