DISH RESEARCH · Dish
Jota
Slovenian kidney-bean, potato and sauerkraut hotpot enriched with slab bacon.
About Jota
Jota is a northern-Adriatic bean, potato and fermented-vegetable hotpot, with regional forms across the Slovenian Littoral and neighbouring areas. This profile follows Barbara Rolek's Slovenian Primorska-style sauerkraut version, fixing slab bacon and vegetable stock from the recipe's stated alternatives.
Kidney beans and potatoes give the stew earthy substance, while bacon adds smoke and savoury richness. Sauerkraut supplies its defining clean sourness, balanced by sweet onion, garlic and concentrated tomato.
The finished hotpot is thick and spoonable rather than brothy. Tender beans, potato pieces, ribbons of sauerkraut and small pieces of bacon remain visible in a rustic reddish-brown base.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Jota
Barbara Rolek's Slovenian Jota with Slab Bacon and Sauerkraut.
- Dried kidney beansTender legume base
- Slab baconSmoky pork richness
- OnionSweet savoury aromatic
- GarlicPungent aromatic
- Vegetable stockHotpot liquid
- Tomato pasteConcentrated tomato depth
- PotatoesSoft starchy body
- SauerkrautFermented sour cabbage
- SaltSeasoning
- Black pepperPeppery seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Dried kidney beans:
- Slab bacon: . The selected source fixes slab bacon from its smoked-rib-or-bacon alternative, but does not supply the complete curing formula or allergen specification
- Onion:
- Garlic:
- Vegetable stock: . The source permits vegetable, pork or chicken stock; this profile fixes vegetable stock, whose complete prepared formula and allergens are not supplied
- Tomato paste: . The complete prepared tomato-paste formula is not supplied
- Potatoes:
- Sauerkraut: . The source identifies sauerkraut but does not supply its complete prepared-product formula
- Salt:
- Black pepper:
Origins & food traditions
The Spruce Eats supplies the complete Slovenian recipe adapted from Janez Bogataj's The Food and Cooking of Slovenia and locates it in the Primorska region. The Slovenia travel reference independently identifies Jota as a traditional sauerkraut-and-bean stew of Primorska and the Karst, corroborating the selected regional identity.
Countries
- Slovenia
- SloveniaCatalogue link pending review
Cuisines & regions
- Slovenian Cuisine
- Slovenian cuisineCatalogue link pending review