Slovenian sauerkrautstew (Jota)
10min
40min
50min
Sometimes you want something different with sauerkraut than incorporating it into a casserole or stew. This originally Slovenian dish uses sauerkraut as a base for a stew. It is a bit in between a soup and a stew, is wonderfully warming and perfect for a bleak day.
In Slovenia you will occasionally come across a vegetarian version of this stew, but often it is still served with meat. This recipe is plant-based, and to give the dish a little more flavor I use smoked bell pepper. It is not otherwise a complicated dish, but it pays to have everything ready and cut in advance. From the moment the sauerkraut and bouillon are added, you can't really go wrong.
Now I thought I would take a shortcut and shorten the cooking times a bit, but after accidentally leaving the fire on while I went to take photos, I found out that it's actually just really necessary to let it simmer for a while. The flavors then develop much further and the sauerkraut softens a bit. It was even tastier the next day!
Tips
- Haven't you been smoking bell pepper? Then use regular ones.
- This dish is perfect to make ahead of time. It is even delicious the day after.
- It freezes well. In the freezer it stays good for at least a few months.
ingredients
for 4 people
- 500 gaardappelen geschild en in blokjes
- 1 tbspolive oil
- 1onion chopped
- 2 clovesgarlic pressed
- 1 tbspflower
- 2 tbsptomato paste
- 1bay leaf
- 1tspsmoked paprika
- 500 gsauerkraut rinsed
- 750 mlbouillon
- 2 tinbeans rinsed and drained for example, kidney or borlotti beans
- pepper and salt
Preparation
Cook the potatoes until just barely tender (about 10-15 minutes)
While the potatoes are cook, heat the olive oil in a large thick-bottomed pan. Add the onion and sauté for a few minutes until translucent. Add the garlic and sauté for a minute.
Stir the flour into the onion-garlic mixture. Keep stirring well to make sure the flour is evenly distributed throughout the onion and garlic
Add a little bouillon first, making sure there are no leftover flour sticking to the bottom. Then add the bay leaf, tomato paste, smoked bell pepper, sauerkraut and the rest of the bouillon . Let this simmer over low heat
Drain the potatoes when done and add them to the large pan of sauerkraut. Also add the beans and cook for another 20-25 minutes cook
