Jota

Ingredients:

• ½ kg of sauerkraut
• a cup of beans , about 250 gr
• ½ kg of dry meat / or a piece of prosciutto
• 1 large potato
• 2 cloves of garlic
• a few bay leaves ( maple )
• a spoonful of concentrate ( canned food)
• 1 tablespoon of ground red pepper
• olive oil
• salt and pepper

Preparation:

The night before, clean and wash the beans and soak them. Before preparing the dish, boil the beans and discard the first water. Wash sauerkraut. In a deep pot, put boiled beans and dry meat cut into pieces (or a piece of prosciutto) and season (salt, pepper, red pepper) and cook on medium heat, then add diced potatoes and chopped parsley. In another, wider container, sauté the garlic for a very short time in olive oil, add the washed sauerkraut and a spoonful of whipped tomato concentrate and simmer for at least half an hour, pouring the “broth” in which the beans were cooked. When the cabbage is soft, add it to the soup with beans, stir and boil a little longer. Remove from heat, let it rest for a while and serve warm.

Note:

In some places potatoes are not put in the jota, and sometimes all the ingredients are cooked together. This recipe was recorded in the Biograd area.