Jota, who doesn't love this thick stew? Although it seems that only grandmothers know the real recipe for it and that really good jota can only be found in mountain huts, the truth is far from that. Everyone can prepare jota, even inexperienced cooks, and in the following we will prove to you with a recipe for jota for beginners that you too know how to make a finger-licking stew!
Jota for beginners it's just as delicious as any real iota. And because this dish from sauerkraut or turnips, beans and potatoes one of the most popular stews, it's high time you master its preparation and don't just rely on your grandmothers. But because we know that every beginning is difficult, we have prepared for you recipe, with which you will prepare a jota like your grandmother, but without the cooking mileage. Follow the instructions and you will be licking your fingers.
Yota recipe for beginners:
Ingredients for a jota for fools:
- 500 dag of pickled beets or cabbage
- 300 dag of potatoes
- 300 dag of brown beans
- 3 onions
- 6 cloves of garlic
- 300 dag of smoked pork ribs (other meat can also be used)
- 2 tablespoons lard
- 2 tablespoons of pork fat with crackers
- 1 teaspoon of ground red pepper
- salt (to taste)
- marjoram
- black peppercorns
- 4 bay leaves
Preparation of jota for fools:
Finely chop the onion. Put two tablespoons of lard in a large pot, and add chopped onions to the heated lard. Add a little water during roasting to make it creamy. Then add a sufficient amount of hot water and add brown beans, cubed pork ribs and black pepper. Cook for half an hour until the beans are completely soft. Then add finely chopped potatoes and bay leaves and cook for another half hour. After 30 minutes, add halved sour beet/cabbage (wash the latter beforehand if you want a less acidic soup). Cook for an additional half hour. To enhance the flavor of the jota, fry the chopped garlic in a small pan on the pork fat until fragrant. Add a teaspoon of sweet ground paprika, mix and add jota. Then cook for another quarter of an hour on moderate heat. Finally, add salt (to taste) and a pinch of marjoram. Have a good run!
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If you want to shorten the cooking time, soak the beans overnight in cold water. Before serving, the stew should stand for 15 minutes, and as a cream on top of the cake, a teaspoon of sour cream is placed on each portion. Jota is enjoyed warm in winter and cold in summer.
