Peel the potatoes and boil them. Mash some of the potatoes. Cook sauerkraut and beans separately. When everything is cooked, mix it together. Be careful when adding cabbage water. It can make the soup too sour. Fry garlic in lard and add flour. Add roux to the jota and season with salt and pepper. Boil until it gets quite thick.
Jota tastes much better if dried meat is cooked in it. The following ingredients can also be added: onions, bay leaf, carrots, and cumin. Instead of sauerkraut you can use sour turnip.
500 g sauerkraut
250 g brown beans
3 large potatoes
2 tbsp lard
2 tbsp flour
3 cloves garlic
Dried meat, optional – to improve the taste