Skip to content

Meat, European

Slovenian jota (bean, sauerkraut and smoked pork soup)

Slovenian jota is a thick soup made with white beans, sauerkraut and smoked pork belly. It serves 4, takes 1 hour 20 minutes, is easy to make, and costs about €2.30 per person. The trick is adding the sauerkraut late, so it keeps some bite against the soft potatoes.

Tonight, a mountain soup the way they make it in Slovenia, a jota with beans, sauerkraut and smoked pork.

Slovenian jota (bean, sauerkraut and smoked pork soup)
Total time
1 h 20
Difficulty
Easy
Cost per person
€2.30
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Jota is a peasant soup from the Slovenian mountains, near the Italian and Austrian borders. It combines soft beans and mashed potatoes with the sharp tang of sauerkraut and the smokiness of pork belly. The result is a dense soup, almost a stew, the kind that sticks to your ribs on a cold day.

It's a great weeknight dish for fall and winter, the kind that simmers quietly while you get other things done. It suits adults who like bold flavors best, since the sauerkraut stays fairly present throughout. Mon Chou suggests it as a simple, filling dinner, the sort that warms you up after a day outside.

The ingredients

4 people

Pantry

  • Canned cooked white beansoften in the pantry 2 can
  • Bay leavesoften in the pantry 2
  • Paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Raw sauerkraut 400 g
  • Potatoes 400 g
  • Onion 1
  • Garlic 3 cloves

Butcher

  • Smoked pork belly 250 g

Bakery

  • Country bread 6 slices

Allergens Gluten

The step by step recipe

  1. Cut the smoked pork belly into cubes and brown it in a Dutch oven, with the onion and garlic.

    Don't add extra fat, the pork belly renders its own.

  2. Add the diced potatoes, bay leaves, paprika, and cover with 1.2 liters of water.

    Give it about ten minutes for the potatoes to soften.

  3. Let it simmer covered. 20 min

    Mash a few potatoes to thicken the soup.

  4. Add the drained sauerkraut and rinsed beans, and keep cooking. 20 min

    Taste and adjust the salt, the sauerkraut adds plenty.

  5. Serve very hot with bread.

    A drizzle of olive oil and some pepper right before serving.

Our tips to get it right

  • Pick a well marbled smoked pork belly, it flavors the whole soup as it renders, no extra fat needed.
  • For a smoother soup, mash more of the potatoes at the end of the first simmer, before you add the sauerkraut.
  • Make the soup a day ahead if you can, the flavors meld better overnight in the fridge, just reheat it gently.

The variations

  • Swap the smoked pork belly for sliced smoked sausage for a punchier version.
  • For a vegetarian take, skip the meat and use a vegetable broth well seasoned with smoked paprika.
  • For kids, rinse the sauerkraut more and blend part of the soup, it turns out milder and creamier.

What to serve it with

  • Toasted country bread
  • A glass of apple cider
  • A simple green salad

Storage

Jota keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months in an airtight container. Reheat it gently on the stove, adding a little water if it has thickened.

Questions about this dish

Can you use dried beans instead of canned beans?

Yes, soak them overnight and cook them for about 1 hour 30 minutes before adding them to the soup. Canned beans stay handier for a quick weeknight version.

Should you rinse the sauerkraut before cooking it?

It's not required, but it helps if you find it too sour or salty. A quick rinse under cold water softens the flavor without losing its bite.

Can you make jota ahead of time?

Yes, it's actually a good idea, the soup tastes better after a night in the fridge. Reheat it gently the next day, adding a little water if needed.

What kind of potatoes work best in this soup?

Starchy potatoes, like russets, break down easily and naturally thicken the soup. Waxy potatoes work too, but give a less creamy result.

How long does it take to make a Slovenian jota?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Slovenian jota?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Slovenian jota cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

European Cuisines

See all

Recipes with potatoes

See all