Jota triestina (Beans and Sauerkraut Soup from Trieste)
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Total Time
3 hrs
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Course
Soup
Jota triestina (Beans and Sauerkraut Soup from Trieste)
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
For the beans:
- 500 g dried beans 1 lb., soaked overnight
- 250 g potato 1/2 lb., cubed
- bay leaf a
- salt q.b.
For the sauerkraut:
- 500 g sauerkraut 1 lb., rinsed
- 1/2 onion minced, medium sized
- 250 g pancetta 1/2 lb. slab, cut into cubes, aka slab bacon
- caraway seeds a pinch
- salt q.b.
- neutral cooking oil generic cooking oil
For the pestà or brown roux:
- oil or lard or minced salt pork
- 1 clove garlic slightly crushed
- 2 flour spoonfuls
Instructions
- Soak the beans: Soak the beans in abundant water overnight. (If you're pressed for time, you can use the 'quick soak' method—see Notes below.)
- Cook the beans and potatoes: The next day, in a large pot, simmer them with water to cover them amply with a bay leaf for an hour, or until tender. After about 30 minutes, add the potatoes to cook along with the beans. And when the beans are just about cooked, season them with salt.
- Cook the bacon and sauerkraut: After you have the beans on the simmer, you can turn to the sauerkraut. Rinse it well and, if like me you like your sauerkraut rather mild, let is soak for a few minutes in water. Now gently sauté the bacon in oil until it begins to render its fat, not letting it brown too much. Then add the onion and let it continue to sauté until the onion is translucent. Drain the sauerkraut, rinse it once more and then, squeezing handfuls of it with your hands, add it to the bacon and onion soffritto. Mix well, sprinkle with caraway seeds and a bit of salt, then add enough water to almost cover the sauerkraut. Cover and let simmer over very gentle heat until the water has almost evaporated. It should be done at about the same time as the beans.
- Assemble and simmer: Take one or two ladlefuls of the beans and potatoes and pass them through a food mill back into the pot. Then add the sauerkraut and mix everything together well. Simmer it all, over the gentlest possible heat, for another 30-60 minutes to let the flavors meld. (Recipes vary enormously on how long this final simmer should take—see Notes.) Make sure to stir from time to time to avoid scorching the by-now thick mixture. Add water to loosen the mixture to your taste.
- Add the pestà: About 15 minutes before the final simmer is over, sauté the garlic in the oil (or lard) until just lightly golden brown, then discard it. Add the flour to the oil and let it cook until it turns a light brown as well. Then add this mixture to the soup pot and mix well. (NB: If using minced salt pork, cook it first until the fat is well rendered before proceeding.)
- Resting: Although la jota can be eaten right away, it is much better when made ahead and reheated. It you have time, eat it the next day. But it benefits from even a few hours' rest, if you make it in the morning for lunch or supper.
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