Ingredients with Measurements:
- 1 pound of sauerkraut
- 1 pound of potatoes, peeled and diced
- 1 pound of smoked pork ribs
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of sweet paprika
- 1 bay leaf
- 4 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the diced potatoes, smoked pork ribs, sweet paprika, and bay leaf to the pot. Stir well to combine.
3. Add the sauerkraut and water to the pot. Bring to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
4. After 1 hour, remove the smoked pork ribs from the pot and shred the meat. Return the shredded meat to the pot and stir well.
5. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
6 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 25g
Protein: 22g
Substitutions for ingredients:
- Instead of sauerkraut, you can use cabbage.
- Instead of smoked pork ribs, you can use smoked sausage.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use beef or chicken instead of pork for a different flavor.
Tips and tricks:
- If the Jota is too thick, you can add more water to the pot.
- Serve with crusty bread to soak up the delicious broth.
Storage instructions:
- Store leftover Jota in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat Jota in a pot over low heat until heated through.
Presentation ideas:
- Serve Jota in a bowl with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a glass of red wine.
Suggested side dishes:
- Crusty bread
Troubleshooting advice:
- If the Jota is too salty, add more water to the pot.
Food safety advice:
- Make sure the pork is cooked through before serving.
Food history:
- Jota is a traditional dish from the Friuli-Venezia Giulia region of Italy.
Flavor profiles:
- Smoky, savory, and slightly sour.
Serving suggestions:
- Serve hot.
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Region: Slovenian