Slovenian Jota Soup

Ingredients

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 1 pound (450g) smoked pork ribs 1 pound (450g) smoked pork ribs
• 1 pound (450g) smoked sausage 1 pound (450g) smoked sausage
• 1 large onion, diced 1 large onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 medium carrots, diced 2 medium carrots, diced
• 2 medium potatoes, peeled and cubed 2 medium potatoes, peeled and cubed
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 2 cups (470ml) sauerkraut, drained and rinsed 2 cups (470ml) sauerkraut, drained and rinsed
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Rinse the dried white beans and soak them overnight in a large bowl of water. Drain before using.
2. 2.
   In a large pot, add the soaked beans, smoked pork ribs, and smoked sausage. Cover with water and bring to a boil. Reduce heat and simmer for 1 hour, or until the beans are tender.
3. 3.
   Remove the smoked meat from the pot and set aside. Discard any bones or excess fat. Slice the smoked sausage into bite-sized pieces.
4. 4.
   In the same pot, add diced onion, minced garlic, diced carrots, and cubed potatoes. Cook for 5 minutes, until the vegetables start to soften.
5. 5.
   Add the shredded cabbage, sauerkraut, chicken or vegetable broth, bay leaves, and dried thyme to the pot. Stir well to combine.
6. 6.
   Return the smoked meat to the pot. Season with salt and pepper to taste.
7. 7.
   Simmer the soup for an additional 30 minutes, or until all the vegetables are tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving. Garnish with chopped fresh parsley.

Treat your ingredients with care...

• Smoked pork ribs — Make sure to remove any excess fat and bones from the smoked pork ribs before adding them to the soup.
• Sauerkraut — Rinse the sauerkraut before using to reduce its sourness and saltiness.

Tips & Tricks

• For a vegetarian version, omit the smoked meat and use vegetable broth instead of chicken broth.
• Serve the Jota soup with a dollop of sour cream on top for added creaminess.
• This soup tastes even better the next day, as the flavors continue to develop. Consider making it in advance and reheating it when ready to serve.
• Feel free to adjust the amount of sauerkraut according to your preference for a more or less tangy flavor.
• Serve the Jota soup with crusty bread on the side to soak up the delicious broth.

Serving advice

Serve the Jota soup hot in individual bowls. Garnish each serving with a sprinkle of chopped fresh parsley for a pop of color and freshness. Accompany the soup with a slice of crusty bread or cornbread for a complete and satisfying meal.

Presentation advice

When serving Jota soup, ensure that each bowl contains a generous amount of beans, sausage, and vegetables. The vibrant colors of the sauerkraut and cabbage should be visible, creating an appetizing presentation. Consider using rustic-style bowls or soup tureens to enhance the traditional feel of the dish.