Slovenian Bean and Sauerkraut Soup (Jota)
jota Say it: YOH-tah
Jota is a Slovenian soup from the western Primorska and Karst areas, eaten when the weather turns cold or after a long day outdoors. Its broth carries a sour edge from sauerkraut, smoke from sausage, and depth from beans and potatoes, while staying thick enough for a spoon. Cook a large pot if you can: the flavor settles overnight and leftovers keep well. Some cooks use sour turnip instead of cabbage for a gentler sourness.
Slovenian Bean and Sauerkraut Soup (Jota)
jota
Pronounced YOH-tah
- Serves
- 6
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Beans
Soup
Method
For dried beans, discard the soaking water and put the beans in a saucepan with enough fresh water to sit 2 inches above them. Boil, then lower to a gentle simmer and cook until soft, 1 to 1 1/2 hours. Drain and set aside. Canned beans need no pre-cooking, so move on if using them.
Warm the oil or lard in a large heavy pot over medium heat. Stir in the onion and cook until it softens and takes on a golden color, 5–7 minutes. Add the garlic and paprika, if using, and cook for 1 minute more, just until aromatic.
Stir in the sauerkraut or sour turnip and the potatoes, turning everything to coat with the onion mixture. Add water until the vegetables are just covered, about 6 cups (1.4 L), then bring to a boil.
Add the beans (cooked or canned), sausage slices, bay leaves, salt, and several grinds of pepper. Turn the heat to low, cover partly, and simmer until the potatoes are fully soft and the soup tastes unified, 30–40 minutes. If it gets too dense, add a splash more water.
Fish out the bay leaves. Taste and correct salt and pepper. Take the pot off the heat and wait 5–10 minutes; the jota will thicken a little before you serve it.
Regional variant: Jota with sour turnip (jota z repo)
Use drained sour turnip (kisla repa) in place of the sauerkraut, weighed the same. This swap is common in the Primorska and Karst, where the flavor is gentler and a bit sweeter. Rinse less than you would cabbage, and if the soup lacks punch, add a little sour turnip brine. Nothing else in the method changes.
Cook's notes
- When the sauerkraut tastes aggressively sour, give it a quick rinse under cold water; for a stronger sour note, stir in some of the reserved brine.
- For a faster weekday pot, use canned brown beans: drain and rinse them, add them at step 4, and simmer only 15–20 minutes.
- Sour turnip (kisla repa) gives a softer, sweeter sourness than cabbage; rinse it only if it seems too sharp.
Serve with
Serve with dark rye bread or corn bread; locally, a glass of Teran or another red wine may accompany it.
Make ahead and storage
The soup can be refrigerated for up to 3 days and often tastes better the next day. Warm it gently and add water if it has thickened too much.
