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Primorska Jota - Alice Kuhar's Recipes

PRIMORSKA JOTA (Sauerkraut Soup)
Slovenian National Dish
1 lb. kidney beans
1 lb. potatoes, peeled and cubed
1 lb. sauerkraut
1/2 lb. smoked bacon, chopped
1 medium onion, chopped
4 tablespoons flour
5 cloves garlic, minced
1 bay leaf
1 tablespoon tomato sauce
Salt & Pepper to taste
(optional) Smoked pork meat
Clean and wash the beans and allow to soak overnight. Cook separately the beans, potatoes and sauerkraut. Saute bacon and onion until golden; stir in flour and some water to make a roux; cook and stir until light brown. In a saucepan, place cooked beans, cooked potatoes, and cooked sauerkraut with some of the water in which they were cooked (just enough water so that the soup will be thick). Add bacon-onion-roux mixture, garlic, bay leaf, tomato sauce, salt, and pepper. (If you wish, you may mash the cooked beans and potatoes together before adding to saucepan.) Add smoked meat. Bring soup to boil, reduce heat and simmer for about 2 hours (the longer it cooks, the better it tastes). Before serving, remove bay leaf and cut meat into bite sized pieces.

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