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  • Slovenia Jota Juha Sauerkraut Soup

JOTA JUHA (SAUERKRAUT AND BORLOTTI SOUP)

  • Slovenia Jota Juha Sauerkraut Soup

Well, whaddya know, the Germans didn’t invent sauerkraut. We adopted their name for it, (with a brief exception during the first world war where it was renamed victory cabbage), but its most likely origin is China.  So there you go something I was pretty certain about turned out to be an untruth, I’m going to question everything now, did the Italians even invent pasta? ….woah, woah, woah, according to Google that also originated from Asia via Marco Polo in the 13th century.

Sauerkraut or kislo zelje as it is known in Slovenia is a finely shredded fermented cabbage used all across Europe, high in vitamin C and fibre it was used by sailors to ward off scurvy and the old wives would have you believe that it is a one stop cure for mouth ulcers.

So here you go, a very healthy soup all the way from Slovenia with beans and ham thrown in for good measure, I wish all healthy foods tasted this good.

Makes Dulcie's List   Makes Cosmin's List
Slovenia_Jota-Juha.jpg

ingredients

  •  650g sauerkraut (drained weight)
  •  300g tinned borlotti beans (drained weight)
  •  650g potatoes, peeled and cubed
  •  400g smoked pork, diced
  •  1 onion finely chopped
  •  4 cloves garlic minced
  •  1 tbsp sunflower oil
  • 2 tbsp flour
  •  1 tbsp tomato puree
  •  1 tsp paprika
  •  1 bay leaf

NUTRITIONAL CONTENT PER PORTION

  • Calories | 283
  • Fat | 4.5g

Serves | 10

Prep Time | 10 minutes

Cooking Time | 1 hour 55 minutes

method

  1. Put the sauerkraut in a large pan of water, cover bring to the boil then simmer over medium for 50 minutes.  Drain, reserving 100ml of the liquid.
  2. In a separate saucepan add the potatoes to boiling salted water, cook for 10 minutes then drain.
  3. In a large saucepan saute the onion and garlic in the oil for a minute, add the smoked pork and continue cooking until the onion is light gold and transluscent.
  4. Remove from the heat and stir in the potatoes, beans, sauerkraut and tomato puree.  Add the paprika, season to taste with salt and pepper then stir in the flour.
  5. Stir in 1.5 litres of water.  Add the bay leaf, cover, bring to the boil then simmer for 30 minutes.

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