Jota Triestina

Name: Jota Triestina
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 250 g dried borlotti or cannellini beans; 400 g sauerkraut, rinsed; 300 g potatoes; 300 g smoked pork ribs or hock; 1 medium onion; 2 cloves garlic; 2 leaves bay leaves; 1 tsp caraway seed; 3 tbsp olive oil; 2 tbsp flour; 1 tsp salt and pepper

Friuli-Venezia Giulia · soup · serves 6 · 120 min total · easy

Trieste's grandmother soup — a Slavic-Italian melt of beans, sauerkraut, smoked pork. Perfect when the bora wind blows down from the Karst.

Ingredients

250 g dried borlotti or cannellini beans
400 g sauerkraut, rinsed
300 g potatoes
300 g smoked pork ribs or hock
1 medium onion
2 cloves garlic
2 leaves bay leaves
1 tsp caraway seed
3 tbsp olive oil
2 tbsp flour
1 tsp salt and pepper

Method

Soak beans overnight. Cook in fresh water with bay and pork bones until tender (90 minutes).
Add cubed potato, cook 20 minutes. Mash about a third with a fork to thicken.
Soffritto: gently brown onion, garlic, caraway in olive oil. Stir in flour, then a ladle of bean broth — make a paste.
Tip the soffritto into the soup. Add the rinsed sauerkraut. Simmer 20 minutes.
Season heavily with pepper. Serve in deep bowls.

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