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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":508,"pronunciation":541,"substitutions":542,"slug":554,"title":555,"shortTitle":556,"nativeName":556,"countrySlug":557,"region":558,"baseServings":559,"prepMinutes":560,"cookMinutes":561,"restMinutes":436,"difficulty":562,"course":563,"diet":566,"mainIngredients":567,"images":568,"keywords":578,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":554,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"Because acid stops beans from softening. Dried beans simmered in sauerkraut liquid can cook for hours and still have chalky centres, while potatoes cooked in the same acid stay firm instead of breaking down to thicken the stew. Cooking each in its own pan lets the beans go creamy, the potatoes go floury and the sauerkraut stay tangy — then they meet at the end.","Why cook the beans, potatoes and sauerkraut separately?",{"answer":398,"question":399},"All three have a genuine claim. The stew comes from the Karst and Littoral region that spans the modern Slovenian-Italian border and continues into Istria, and versions are cooked in Slovene, Triestine and Istrian kitchens with only small differences. There is no settled verdict on where it started, and the local answer usually depends on which side of the border you ask.","Is jota Slovenian, Italian or Croatian?",{"answer":401,"question":402},"Ordinary sauerkraut, weight for weight. Soured turnip, or kisla repa, is the older Karst choice and is shredded white turnip fermented in brine like sauerkraut, but it is hard to find outside Slovenia, Austria and northern Italy. Sauerkraut gives a slightly sweeter, softer stew that is still entirely legitimate — it is the standard version in Trieste.","What can I use instead of soured turnip?",{"answer":404,"question":405},"Hot roux hitting hot stew all at once will seize into lumps. The fix is to slacken the roux first: ladle a cup of the hot stew liquid into the roux pan off the heat and whisk it smooth, then pour that thin mixture back into the pot while stirring. If lumps have already formed, a few seconds with a stick blender at the edge of the pot will break them up.","My roux went lumpy in the stew. What went wrong?",{"answer":407,"question":408},"Yes, for the beans. Soaked borlotti take about 12 minutes at pressure with the smoked pork, which saves the better part of an hour. Do not pressure cook the whole stew together, though — the sauerkraut turns mushy and grey, and the potatoes collapse completely instead of holding some shape.","Can I make jota in a pressure cooker?",[410,411,412,413,414,415],"Soak the beans overnight in plenty of cold water. Unsoaked dried beans need more than twice the cooking time and split their skins before the insides go creamy.","Salt the beans only once they are tender. Salt added early keeps the skins tight, and acidic sauerkraut liquid does the same — which is exactly why they cook in separate pans.","Taste the sauerkraut raw. If it is very sharp, rinse it once and squeeze it dry; if it is mild, cook it in a little of its own brine to keep the character.","Do not let the roux go dark. You want the pale sandy blond of toasted flour that smells nutty — a brown roux drags the whole stew towards gravy and dulls the acid.","Mash roughly a third of the potatoes against the side of the pot before the roux goes in, so the stew thickens from the inside as well as the outside.","Make it the day before serving. Jota is one of the few stews where an overnight rest is not a suggestion — the sourness and the smoke fully merge only after it cools.","🫘","Jota is a thick winter stew from the limestone Karst plateau where Slovenia meets Italy — beans, potatoes and sauerkraut, each cooked separately so none of them bullies the others, then brought together with a piece of smoked pork and a pale garlic roux that binds the whole pot. It tastes sour, smoky and starchy all at once: the sauerkraut supplies the acid, the beans and mashed potato supply the body, and the smoked rib underneath supplies everything else. Nothing about it is refined and nothing about it is quick. It is the sort of stew that is genuinely better on day two, eaten with a spoon, a slab of bread, and no expectations of elegance.","Jota belongs to a border region rather than to a country. The same stew is cooked in Slovenia's Karst and Vipava valley, in Trieste and the Friulian countryside as la jota, and across Istria in Croatia — and each side will tell you, in good faith, that it is theirs. It almost certainly predates all three modern borders: this is the food of a hard, stony limestone landscape where cabbage and turnips could be soured for winter, beans could be dried, and a pig killed in November had to feed a household until spring. The name has been linked to the Latin iuta or iutta, an old word for broth or pottage, but the etymology is argued over and no explanation has settled the matter.\n\nThe one real dispute worth knowing is what makes it sour. In much of the Karst and in the older Slovene tradition, jota was made with kisla repa — soured shredded turnip — rather than sauerkraut, and plenty of cooks around Sežana and Divača still insist that turnip is the proper version and sauerkraut the townsfolk's shortcut. In Trieste, sauerkraut, called capuzi garbi in dialect, is standard. Both are correct depending on which kitchen you are standing in, and shops in the region sell the two side by side.\n\nWhat everyone agrees on is the method, which is the reason the stew tastes the way it does. Beans, potatoes and sauerkraut are cooked in three separate pans, because beans cooked in acid stay stubbornly hard, potatoes cooked with sauerkraut refuse to break down, and sauerkraut cooked with beans turns grey and flabby. Only when each is done in its own way do they go into one pot with the smoked meat and the roux. That roux — flour browned in fat with a great deal of garlic, called prežganje in Slovene — is stirred in at the end and takes the stew from a soup to something a spoon stands up in.","Jota keeps 4 to 5 days in the fridge and is expected to be reheated — most Karst households cook a pot on Sunday and eat it through the week. It thickens considerably as it cools, so loosen it with hot water when you reheat and bring it just to a simmer, stirring, so the roux does not catch on the base. It freezes well for 3 months. Freeze it slightly looser than you want it, since the potatoes break down further on thawing and tighten the stew.",[421,422,423,424],"Keeps the three-pan method that makes the difference: beans, potatoes and sauerkraut each cooked in the conditions they actually need.","A garlic roux stirred in at the end thickens the stew without flour lumps and without twenty minutes of extra reduction.","Mashing part of the potato into the pot gives body naturally, so the roux stays light rather than pasty.","Explains the turnip-versus-sauerkraut argument honestly and gives you the ratios for either one.",[426,427,428,429],"Large heavy pot","Two medium saucepans","Small frying pan for the roux","Potato masher or a sturdy spoon",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},20,48,12,1100,26,480,[438],"Thick slices of coarse country bread and a glass of Teran, the dark, high-acid Karst red that is drunk with this stew almost by reflex.",[440,443,446],{"name":441,"description":442},"Jota with soured turnip","The Karst original, made with kisla repa instead of sauerkraut. Sharper, more mineral, and a shade less sweet — many older cooks in the Vipava valley consider this the only real jota.",{"name":444,"description":445},"La jota triestina","The Trieste version, essentially the same pot with a little more pancetta, sometimes a spoonful of tomato, and often a pinch of cumin seed in the roux.",{"name":447,"description":448},"Meat-free jota","Made in Karst households through Lent: no pork, a spoonful of good olive oil instead of lard, and a bay leaf and extra garlic in the roux to fill the gap. Thinner but still recognisably jota.",[450,455,459,464,469,475,480,485,488,493,497,503,505],{"qty":451,"name":452,"unit":453,"group":454},250,"dried borlotti or cranberry beans, soaked overnight","g","Beans",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},400,"smoked-pork","smoked pork ribs or a smoked hock",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},2,"bay-leaf","bay leaves","piece",{"qty":465,"ref":466,"name":467,"unit":453,"group":468},600,"potato","floury potatoes, peeled and cut into 3 cm chunks","Potatoes",{"qty":470,"ref":471,"name":472,"note":473,"unit":453,"group":474},450,"sauerkraut","sauerkraut, drained","or soured turnip (kisla repa) — see substitutions","Sauerkraut",{"qty":476,"ref":477,"name":478,"unit":479,"group":474,"optional":8},0.5,"caraway","caraway or cumin seed","tsp",{"qty":481,"name":482,"unit":483,"group":484},3,"lard or olive oil","tbsp","Garlic roux",{"qty":460,"ref":486,"name":487,"unit":483,"group":484},"flour","plain flour",{"qty":489,"ref":490,"name":491,"unit":492,"group":484},5,"garlic","garlic, finely chopped","clove",{"qty":494,"ref":495,"name":496,"unit":479,"group":484,"optional":8},1,"paprika","sweet paprika",{"qty":498,"ref":499,"name":500,"unit":501,"group":502},null,"black-pepper","freshly ground black pepper","to taste","To finish",{"qty":498,"name":504,"unit":501,"group":502},"salt",{"qty":460,"ref":506,"name":507,"unit":483,"group":502,"optional":8},"parsley","flat-leaf parsley, chopped",[509,513,518,522,527,531,535,538],{"text":510,"title":511,"timerSeconds":512},"Cover the dried beans with at least three times their volume of cold water and leave them overnight, or for a minimum of 8 hours. They are properly soaked when a bean splits cleanly under thumbnail pressure with no hard white core in the middle.","Soak the beans",28800,{"tip":514,"text":515,"title":516,"timerSeconds":517},"Keep the bean cooking liquid — its starch is what gives jota its texture. Never pour it away.","Drain the beans, put them in a large pot with the smoked ribs, the bay leaves and 2 litres of cold unsalted water. Bring to a simmer, skim the grey foam off the top, then cook covered for 60 to 75 minutes until the beans crush easily against the roof of your mouth. Salt only now.","Cook the beans with the smoked pork",4200,{"text":519,"title":520,"timerSeconds":521},"While the beans cook, simmer {qty:potato} of potato chunks in a second pan of salted water for about 18 minutes, until a knife slides in with no resistance and the outer edges look slightly fuzzy. Drain, reserving a cup of the water.","Boil the potatoes separately",1080,{"tip":523,"text":524,"title":525,"timerSeconds":526},"If your sauerkraut is very sharp, rinse it under cold water and squeeze it dry before this step.","In a third pan, cover the drained sauerkraut with 300 ml of water, add the caraway if using, and simmer uncovered for 25 minutes until it has lost its raw bite and the liquid has reduced by half. Taste it — it should read as pleasantly sour, not vinegary.","Cook the sauerkraut on its own",1500,{"text":528,"title":529,"timerSeconds":530},"Lift out the pork, strip the meat off the bones and return it to the bean pot in bite-sized pieces. Tip in the sauerkraut with its liquid and the potatoes. Mash about a third of the potatoes against the side of the pot, then let everything simmer together for 15 minutes so the flavours merge.","Bring the three together",900,{"tip":532,"text":533,"title":534},"Garlic burns in seconds at this temperature and turns the whole roux bitter. Count the twenty seconds out loud if you have to.","Heat the lard in a small pan, stir in the flour and cook over medium-low heat for 3 to 4 minutes, stirring constantly, until it turns pale sandy blond and smells like toasted bread. Add the chopped garlic and the paprika, swirl for 20 seconds until the garlic is fragrant but not coloured, then pull the pan off the heat.","Make the garlic roux",{"text":536,"title":537,"timerSeconds":465},"Ladle a cup of hot stew liquid into the roux pan and whisk until completely smooth, then pour that mixture back into the pot, stirring as it goes in. Simmer for 10 minutes more, stirring often, until the stew is thick enough that a spoon dragged across the bottom leaves a track.","Slacken the roux and thicken the stew",{"text":539,"title":540},"Season generously with black pepper and correct the salt — the smoked pork means it may need almost none. Scatter with parsley if you like. Serve very hot with dark bread, or, better, cool it and reheat it the next day when the sourness and smoke have settled into each other.","Season and rest","YOH-tah",[543,546,550],{"note":544,"swap":545,"original":474},"The older Karst version. Turnip is sharper and more earthy than cabbage and takes about ten minutes longer to soften, so give it a head start in its pan.","Soured turnip (kisla repa), same weight",{"note":547,"swap":548,"original":549},"Any well-smoked pork will carry the stew. Avoid heavily sugared supermarket bacon, which turns the broth sweet against the sauerkraut.","A smoked ham hock, a piece of smoked pancetta, or a good smoked sausage added in the last 20 minutes","Smoked pork ribs",{"note":551,"swap":552,"original":553},"Skips the soak and about 70 minutes. Add them with their can liquid rinsed off, at the same time as the potatoes go in, and be prepared for slightly less body since you lose the starchy bean cooking water.","2 x 400 g tins of borlotti or cranberry beans, drained","Dried borlotti beans","jota","Jota (Karst Sauerkraut, Bean and Potato Stew)","Jota","slovenia","Karst and the Slovenian Littoral",6,25,110,"easy",[564,565],"soup","main",[],[471,466,457,490],[569,572,574,576],{"alt":570,"src":571},"Thick bowl of jota stew with borlotti beans, sauerkraut, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fjota\u002Fhero.jpg",{"alt":570,"src":573},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-16x9.jpg",{"alt":570,"src":575},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-1x1.jpg",{"alt":570,"src":577},"\u002Fimages\u002Frecipes\u002Fjota\u002Fhero-4x3.jpg",[554,579,580,581,582,583,584],"sauerkraut stew","karst","slovenian bean stew","smoked pork","winter stew","trieste","2026-08-21","dishroute-kitchen","The border stew of the Karst: beans, potatoes and sauerkraut cooked apart, then married in one pot with smoked pork and a garlicky flour roux until thick, sour and unmistakably wintry.",{"en":589},"\u002Frecipe\u002Fjota",{"items":591,"total":599,"page":494,"limit":877,"hasMore":878},[592,626,662,693,724,734,763,795,823,851],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":557,"region":597,"baseServings":598,"prepMinutes":599,"cookMinutes":600,"difficulty":562,"course":601,"diet":603,"mainIngredients":606,"images":609,"keywords":619,"publishedAt":585,"updatedAt":585,"authorSlug":586},"ajdovi-zganci","Ajdovi Žganci (Buckwheat Spoonbread with Cracklings)","Ajdovi Žganci","Ajdovi žganci","Gorenjska and the Alpine north",4,10,35,[602],"side",[604,605],"gluten-free","dairy-free",[607,608],"buckwheat","pork-belly",[610,613,615,617],{"alt":611,"src":612},"Bowl of crumbly dark buckwheat žganci topped with golden pork cracklings and their fat","\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-1x1.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fajdovi-zganci\u002Fhero-4x3.jpg",[620,607,621,622,623,624,625],"ajdovi zganci","slovenian side dish","ocvirki","cracklings","zganci","buckwheat spoonbread",{"slug":627,"title":628,"shortTitle":629,"nativeName":630,"countrySlug":557,"region":631,"baseServings":632,"prepMinutes":633,"cookMinutes":600,"restMinutes":634,"difficulty":635,"course":636,"diet":638,"mainIngredients":640,"images":644,"keywords":654,"publishedAt":585,"updatedAt":585,"authorSlug":586},"belokranjska-povitica","Belokranjska Povitica (Flat Layered Curd Flatbread)","Belokranjska Povitica","Belokranjska povitica","Bela Krajina",8,45,40,"medium",[637],"bread",[639],"vegetarian",[486,641,642,643],"quark","sour-cream","eggs",[645,648,650,652],{"alt":646,"src":647},"Round flat povitica cut into wedges, showing thin dough ribbons coiled through a pale curd filling","\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-1x1.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fbelokranjska-povitica\u002Fhero-4x3.jpg",[655,656,657,658,659,660,661],"belokranjska povitica","slovenian flatbread","bela krajina","skuta","curd bread","stretched dough","savoury pastry",{"slug":663,"title":664,"shortTitle":665,"nativeName":666,"countrySlug":557,"region":667,"baseServings":559,"prepMinutes":431,"cookMinutes":668,"difficulty":635,"course":669,"diet":670,"mainIngredients":671,"images":675,"keywords":685,"publishedAt":585,"updatedAt":585,"authorSlug":586},"bujta-repa","Bujta Repa (Prekmurje Sour Turnip and Pork Stew)","Bujta Repa","Bujta repa","Prekmurje",95,[565],[],[672,673,490,495,674],"pork-shoulder","millet","bacon",[676,679,681,683],{"alt":677,"src":678},"Deep bowl of bujta repa, thick sour turnip stew with chunks of pork and millet, dusted with paprika","\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-1x1.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fbujta-repa\u002Fhero-4x3.jpg",[686,687,688,689,690,691,692],"bujta repa","sour turnip stew","prekmurje","slovenian pork stew","kisla repa","millet stew","koline",{"slug":694,"title":695,"shortTitle":696,"nativeName":697,"countrySlug":557,"region":698,"baseServings":598,"prepMinutes":699,"cookMinutes":560,"restMinutes":700,"difficulty":701,"course":702,"diet":703,"mainIngredients":704,"images":706,"keywords":716,"publishedAt":585,"updatedAt":585,"authorSlug":586},"idrijski-zlikrofi","Idrijski Žlikrofi (Pinched Potato Dumplings from Idrija)","Idrijski Žlikrofi","Idrijski žlikrofi","Idrija, western Slovenia",60,30,"hard",[565],[],[466,674,705,486],"marjoram",[707,710,712,714],{"alt":708,"src":709},"Small hat-shaped Idrija potato dumplings piled in a bowl with toasted breadcrumbs, butter and pork cracklings","\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-1x1.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fidrijski-zlikrofi\u002Fhero-4x3.jpg",[717,718,719,720,721,722,723],"idrijski žlikrofi","zlikrofi","slovenian dumplings","potato dumplings","idrija","bakalca","traditional speciality guaranteed",{"slug":554,"title":555,"shortTitle":556,"nativeName":556,"countrySlug":557,"region":558,"baseServings":559,"prepMinutes":560,"cookMinutes":561,"restMinutes":436,"difficulty":562,"course":725,"diet":726,"mainIngredients":727,"images":728,"keywords":733,"publishedAt":585,"updatedAt":585,"authorSlug":586},[564,565],[],[471,466,457,490],[729,730,731,732],{"alt":570,"src":571},{"alt":570,"src":573},{"alt":570,"src":575},{"alt":570,"src":577},[554,579,580,581,582,583,584],{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"countrySlug":557,"region":739,"baseServings":598,"prepMinutes":740,"cookMinutes":741,"difficulty":562,"course":742,"diet":743,"mainIngredients":744,"images":746,"keywords":756,"publishedAt":585,"updatedAt":585,"authorSlug":586},"kranjska-klobasa","Kranjska Klobasa (Carniolan Sausage with Sour Turnip)","Kranjska Klobasa","Kranjska klobasa s kislo repo","Carniola (Gorenjska and central Slovenia)",15,50,[565],[605],[745,471,477,490],"kielbasa",[747,750,752,754],{"alt":748,"src":749},"Plump poached Carniolan sausage on a plate with braised sour turnip, hot mustard and grated horseradish","\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-1x1.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fkranjska-klobasa\u002Fhero-4x3.jpg",[757,758,759,760,690,761,762],"kranjska klobasa","carniolan sausage","slovenian sausage","sour turnip","horseradish","protected geographical indication",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"countrySlug":557,"region":768,"baseServings":433,"prepMinutes":741,"cookMinutes":769,"restMinutes":770,"difficulty":701,"course":771,"diet":773,"mainIngredients":774,"images":778,"keywords":788,"publishedAt":585,"updatedAt":585,"authorSlug":586},"potica","Potica (Slovenian Rolled Walnut Yeast Cake)","Potica","Orehova potica","Nationwide, with regional fillings",55,150,[772],"dessert",[639],[486,775,776,777],"walnuts","honey","butter",[779,782,784,786],{"alt":780,"src":781},"Ring-shaped potica cut open to show tight dark walnut spirals inside pale yeast dough","\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-1x1.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fpotica\u002Fhero-4x3.jpg",[764,789,790,791,792,793,794],"walnut roll","slovenian cake","yeast dough","povitica","christmas baking","potičnik",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":557,"region":667,"baseServings":433,"prepMinutes":699,"cookMinutes":800,"restMinutes":801,"difficulty":701,"course":802,"diet":803,"mainIngredients":804,"images":807,"keywords":817,"publishedAt":585,"updatedAt":585,"authorSlug":586},"prekmurska-gibanica","Prekmurska Gibanica (Layered Poppy, Walnut, Apple and Curd Cake)","Prekmurska Gibanica","Prekmurska gibanica",70,240,[772],[639],[805,775,806,641],"phyllo-dough","apple",[808,811,813,815],{"alt":809,"src":810},"Wedge of prekmurska gibanica showing dark poppy, brown walnut, apple and white curd layers between pastry","\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero.jpg",{"alt":809,"src":812},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-1x1.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Fprekmurska-gibanica\u002Fhero-4x3.jpg",[818,790,819,820,821,688,822],"prekmurska gibanica","poppy seed","walnut","layered pastry","festive dessert",{"slug":824,"title":825,"shortTitle":826,"nativeName":826,"countrySlug":557,"region":827,"baseServings":559,"prepMinutes":560,"cookMinutes":828,"restMinutes":436,"difficulty":562,"course":829,"diet":830,"mainIngredients":831,"images":835,"keywords":845,"publishedAt":585,"updatedAt":585,"authorSlug":586},"ricet","Ričet (Slovenian Barley and Bean Pot)","Ričet","Nationwide, strongest in the Alpine north",100,[564,565],[],[832,457,833,466,834],"pearl-barley","carrot","celeriac",[836,839,841,843],{"alt":837,"src":838},"Deep bowl of ričet, thick pearl barley and bean pottage with carrot, potato and shredded smoked pork","\u002Fimages\u002Frecipes\u002Fricet\u002Fhero.jpg",{"alt":837,"src":840},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-16x9.jpg",{"alt":837,"src":842},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-1x1.jpg",{"alt":837,"src":844},"\u002Fimages\u002Frecipes\u002Fricet\u002Fhero-4x3.jpg",[824,846,847,848,849,582,850],"ričet","barley stew","slovenian soup","pearl barley and beans","ritschert",{"slug":852,"title":853,"shortTitle":854,"nativeName":855,"countrySlug":557,"region":856,"baseServings":598,"prepMinutes":633,"cookMinutes":634,"restMinutes":700,"difficulty":635,"course":857,"diet":858,"mainIngredients":859,"images":861,"keywords":871,"publishedAt":585,"updatedAt":585,"authorSlug":586},"slovenian-struklji","Štruklji s Skuto (Slovenian Rolled Curd Dumpling with Tarragon)","Štruklji s Skuto","Skutni štruklji s pehtranom","Central Slovenia and Gorenjska",[565],[639],[641,486,860,642],"tarragon",[862,865,867,869],{"alt":863,"src":864},"Sliced Slovenian štruklji showing pale spirals of dough and white curd filling under toasted buttered breadcrumbs","\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero.jpg",{"alt":863,"src":866},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-16x9.jpg",{"alt":863,"src":868},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-1x1.jpg",{"alt":863,"src":870},"\u002Fimages\u002Frecipes\u002Fslovenian-struklji\u002Fhero-4x3.jpg",[872,873,658,874,860,875,876],"štruklji","struklji","curd dumpling","slovenian dumpling","rolled dumpling",24,false,1788563753174]