SLOVENIA
Jota is derived from the gaelic word for soup but it should be a thick soup with large pieces of potatoes, whole beans and slices of sausage. Some recipes call for 500 grams of sour turnip shreads, brovada in Italian, repa in Slovenian. A vegetable stock can replace the meat stock and the sausages can be omitted for a vegan version. Serve with home made bread.
- 3 kg smoked pork ribs, cooked in 4 litres water, shredded for around 600 g meat
- 3 litres pork rib stock
- 1 kg potatoes, cooked, cut into chunks
- 600 g cabbage / turnip leaves / fermented cabbage
- 500 g beans, cooked
- 500 g smoked pork sausages, sliced
- 300 g onion, sliced thin
- 30 ml olive oil
- 6 garlic cloves, coarsely chopped
- 5 heaped teaspoons vegeta
- 3 tsp sweet paprika
- 5 g black pepper
- 5 sprigs marjoram
- 1 sprig thyme
Soften garlic and onion in the oil, about 15 minutes, in a large pot. Add the sausage, stock, potatoes and herbs. After five minutes add cabbage. After another five minutes add the beans, vegeta, pepper, paprika and vegeta, cook for ten minutes.