Sauerkraut, Bean & Potato Stew (Slovenian Jota)

Sauerkraut, Bean & Potato Stew (Slovenian Jota)

Sauerkraut, Bean & Potato Stew (Slovenian Jota)

Posted by Chef Don King, Culinary Market Specialist


This is a simple meal that is found not only in Slovenia but also in northwestern Croatia and northeastern Italy. The stew is simple, warm, and comforting on a cold day. 


1 medium onion, chopped

2 strips bacon, diced

5 cloves garlic, minced

1-30 oz. can of kidney beans, drained

1 jar of J&A Sauerkraut

2 tablespoons tomato sauce

1 pound potatoes, peeled and cubed

4 tablespoons flour

4-6 cups vegetable broth

2 teaspoons smoked paprika

1 tablespoon oil

1 bay leaf

Salt and pepper to taste

  1. In a large pot, sauté onion and bacon in oil until golden over medium heat. Stir in flour and a tablespoon of water to make a roux (for thickening). Cook and stir until light brown.

  2. Add 4 cups vegetable broth into with the roux. Add the garlic, bay leaf, tomato sauce, paprika, salt, and pepper. Blend until smooth. Then add the beans, potatoes, and sauerkraut. Stir well to mix. 

  3. Bring soup to boil, then reduce heat and simmer for 1 hour or more until potatoes are tender. Add remaining vegetable broth as needed for desired thickness.

  4. Remove bay leaf before serving. Top with sour cream.

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