Jota Kraška (Karst Region Sauerkraut, Borlotti Bean & Potato Winter Stew) – Authentic Slovenia Recipe

Ingredients for Jota Kraška (Karst Region Sauerkraut, Borlotti Bean & Potato Winter Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) tangy sauerkraut (or turnip), prepped into bite-sized pieces
• 1.5 cups creamy borlotti/cranberry beans, washed and trimmed
• 1 cup cubed waxy potatoes
• 1 medium onion and 3 cloves garlic, finely minced with 4 cloves garlic
• 1.5 tbsp traditional Slovenia seasoning (bay leaf, smoked paprika, cold-pressed oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and 4 cloves garlic for 3–4 minutes until fragrant.
2. Stir in bay leaf, smoked paprika, cold-pressed oil and toast for 45 seconds to release the essential oils of Slovenia's kitchen.
3. Add tangy sauerkraut (or turnip) and creamy borlotti/cranberry beans, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in cubed waxy potatoes, adjust seasoning, and ladle steaming hot into deep bowls.