The cultural significance of Vipavska Jota: a taste of Slovenian tradition

24/8/2013

Recipe ■
A good lunch starts with soup. The Slovenians have the jota, a special sour soup. This is often consumed in the canteen of work or school or in one of the many cheaper self-service restaurants.

BY HANAN, recipe

Recipe for the Vipavska Jota soup

■ Ingredients

- 500 g of sauerkraut.
- 500 g of kidney beans.
- 3 large potatoes.
- 2 tablespoons of butter.
- 2 tablespoons of flour.
- 3 cloves of garlic.
- Salt.
- Pepper.

■ Preparation

- Allow the kidney beans to swell in cold water the night before.
- Peel, wash and cook the potatoes until they are tender.
- Cook the sauerkraut and beans separately.
- After cooking, add the sauerkraut and the beans to the potatoes.
- Heat the butter, add the crushed garlic and flour and fry until light brown.
- Pour the fried butter over the jot.
- Add salt and pepper and let it simmer for a few minutes until it thickens.

Enjoy your food.