Jota

The name jota comes from the Gaulish word for soup. This rustic dish should be thick, served with larger pieces of potato and whole beans, accompanied by (homemade) bread.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 140 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Sauerkraut

  • 200 g Potatoes, white

  • 300 g Beans, grains, cooked

  • 1 teaspoon Salt, table

  • 2 piece Spices, bay (leaves)

  • 5 grain Spices, pepper, black

  • 20 g Wheat flour, white, multi-purpose

  • 1 piece Onion, raw

  • 3 pods Garlic, fresh

  • 2 piece Carniolan sausage

Steps

  1. The next day, first cook the beans for 15 minutes in the water they were soaked in, then change the water and cook the beans for another 30 minutes. The beans should remain slightly firm, as they will be added to the jota later and should not be overcooked. Salt them only after they are cooked!

  2. Place the sauerkraut in a pot, add a bay leaf, salt, and a few black peppercorns. Pour in water and cook for about 50 minutes. Drain the cooked sauerkraut, but save five tablespoons of the liquid.

  3. Peel the potatoes, wash them, and cut them into smaller pieces. Place them in a pot, cover with cold water, salt, and cook for 15 minutes. Drain the cooked potatoes.

  4. In a larger pot, combine the cooked beans with water, add the drained potatoes and sauerkraut (and the saved liquid). Adjust the salt if needed and cook everything together for another ten minutes. In a separate pot, bring water to a boil for the sausage and cook it for 15 minutes. If desired, prick the sausage to let the liquid escape.

  5. Slice the sausage into rings. Peel and chop the onion and garlic. Sauté the onion in a pan, sprinkle with flour, and add the sausage and garlic. Mix everything well. Stir this mixture into the already cooked jota and serve.

Nutrition Information (Per 100g)

  • Calories: 73.46 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 14.42 g
    • Sugars: 0.67 g
  • Protein: 3.08 g
  • Fiber: 3.37 g

Advice

If we make jota without sausage, we can serve it with cracklings. Sauerkraut can be replaced with pickled turnips, and a spoonful of sour cream and a pinch of cumin also pair well with the dish. If the jota is too thick, it can be diluted with plain water or the water in which the sausage was cooked (sauerkraut).