📝 About This Recipe
Jota is the quintessential comfort food of Trieste, where Central European influences meet Mediterranean tradition. This robust soup blends the tanginess of fermented sauerkraut with creamy borlotti beans and smoky pork, creating a complex, warming bowl that reflects the city's unique history. It is a slow-cooked masterpiece that tastes even better the next day, making it the perfect restorative meal for a chilly evening.
🥗 Ingredients
The Legumes and Base
- 300 grams Dried Borlotti Beans (soaked overnight and drained)
- 2 pieces Bay Leaves
- 3 medium Potatoes (starchy variety like Yukon Gold, peeled and cubed)
- 2 liters Water or Light Vegetable Broth
The Sauerkraut and Meat
- 500 grams Sauerkraut (fermented cabbage, rinsed if too acidic)
- 400 grams Smoked Pork Ribs or Smoked Pancetta (cut into chunks)
- 1/2 teaspoon Cumin Seeds (lightly toasted)
- 5-6 whole Black Peppercorns
The 'Prežganje' (Roux Thickener) and Seasoning
- 3 tablespoons Extra Virgin Olive Oil (or lard for a traditional taste)
- 2 tablespoons All-purpose Flour
- 3 cloves Garlic (finely minced)
- to taste Salt (be careful as sauerkraut and meat are salty)
- to taste Black Pepper (freshly ground)
👨🍳 Instructions
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1
Place the pre-soaked borlotti beans in a large pot with one bay leaf and enough water to cover them by two inches. Bring to a boil, then simmer for about 60-70 minutes until tender but not falling apart.
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2
In a separate medium pot, add the cubed potatoes and cover with water. Boil until soft, about 15-20 minutes. Drain them, but reserve about a cup of the cooking water.
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3
While the beans and potatoes cook, prepare the sauerkraut. In a third pot, combine the sauerkraut, smoked pork ribs (or pancetta), cumin seeds, peppercorns, and the second bay leaf. Cover with water and simmer for about 45 minutes to soften the cabbage and infuse the meat flavor.
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4
Once the potatoes are cooked, mash about half of them into a rough purée using a fork or potato masher. This will help give the Jota its signature creamy thickness.
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5
Drain the cooked beans (discarding the bay leaf) and add them into the pot with the sauerkraut and meat. Stir in both the cubed and mashed potatoes.
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6
If the mixture looks too dry, add a bit of the reserved potato water or broth. The consistency should be thick and stew-like, not a thin soup.
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7
In a small skillet, prepare the 'prežganje' (roux). Heat the olive oil or lard over medium heat. Add the flour and whisk constantly for 2-3 minutes until it turns a light golden brown.
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8
Add the minced garlic to the roux and sauté for just 30 seconds until fragrant, being careful not to burn it.
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9
Carefully ladle a small amount of the hot soup liquid into the roux skillet, whisking quickly to create a smooth paste, then pour this mixture back into the main soup pot.
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10
Stir the soup well to incorporate the roux. Simmer everything together on low heat for another 15-20 minutes, allowing the flavors to marry beautifully.
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11
Taste the Jota. Adjust the seasoning with salt and plenty of freshly ground black pepper. Remove the bay leaves and the large bones from the ribs if desired.
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12
Let the soup rest for at least 15 minutes before serving. This resting period is crucial for the texture and depth of flavor.
💡 Chef's Tips
Always rinse your sauerkraut under cold water before cooking if you prefer a milder, less acidic flavor. For the most authentic experience, use dried beans rather than canned; the starch from the cooking liquid adds essential body. If the soup is too thick the next day, thin it out with a little warm broth or water when reheating. Don't rush the roux; a slow, golden-brown roux provides a nutty depth that defines a professional-grade Jota. Using smoked pork hock instead of ribs provides an even deeper smoky profile and gelatinous texture.
🍽️ Serving Suggestions
Serve in deep ceramic bowls with a generous drizzle of high-quality extra virgin olive oil on top. Accompany with thick slices of toasted sourdough bread or a side of firm yellow polenta. Pair with a glass of Terrano (Teran), a robust red wine from the Carso region that cuts through the richness. For an extra kick, some locals like to add a teaspoon of freshly grated horseradish just before eating. This dish is traditionally served as a 'piatto unico' (single course meal) due to its hearty nature.