JOTA

The chefs of Primorska region prepare jota with a good pršut (prosciutto) bone, but smoked ham may be used instead.

INGREDIENTS:

• 40 dag sauerkraut
• 30 dag smoked pork (or prsut )
• 20 dag dry beans
• 30 dag potato
• 20 dag onions
• 1 clove of garlic
• 1 Tbsp tomato paste
• 1 bay leaf
• water
• pepper and salt

PREPARATION:

Boil cabbage together with meat and potatoes. Boil separately beans which have been soaked overnight. Boil patatoes separately also. Add boiled beans (along with the water in which they were boiled) to cabbage. Chop onion, brown it in oil, and add to jota. Spice with bay leaf, salt, and pepper. Add tomato paste to give jota nice colour.