Jota (Jota)
Overview
Jota is a thick soup of beans, sauerkraut and potatoes from the Karst and coastal region of Slovenia and the neighbouring Italian city of Trieste. Borlotti beans and potatoes are cooked until soft, partly mashed, and combined with sauerkraut or sour turnip cooked separately with smoked pork ribs or bacon. Garlic, bay leaf and a roux made with flour and fat finish the soup. It is sour, smoky and very hearty and is usually eaten in winter. It is usually eaten as a main course with a slice of bread.
History
Jota is shared by Slovenia, Friuli and Trieste, and it reflects the mixing of Slavic, Italian and Austrian kitchens in the area. It was the daily food of farmers in the Karst plateau. Today it is served in Trieste's traditional buffets and Slovenian inns, and the name is sometimes linked to a Late Latin word for broth.
Main ingredients
Sauerkraut or sour turnip, borlotti beans, potatoes, smoked pork ribs, garlic, bay leaf. The soup is built on pork broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Bean soups · Pork soups · Potato soups · Cabbage soups
Recipe outline serves 4 · ~105 min
Ingredients
- 250 g dried borlotti beans, soaked
- 400 g sauerkraut
- 3 potatoes
- 400 g smoked pork ribs or bacon
- 3 garlic cloves, 2 bay leaves
- 1 tbsp flour, 2 tbsp lard or oil
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Simmer the beans and potatoes in 2 l water for 1 hour, then mash some of them.
- Cook the sauerkraut separately with the ribs and bay leaf for 45 minutes.
- Combine both pots.
- Make a roux with garlic, flour and fat, stir in and season.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
