🇮🇹 Italian · Soup
🍲 Jota Triestina
Jota
A hearty Trieste soup combining beans, sauerkraut, and potato with smoked pork, its distinctly sour edge reflecting the city's blend of Italian, Slavic, and Central European culinary traditions.
Jota's pairing of beans and sauerkraut is unusual within Italian cooking but entirely at home in Trieste, a port city long shaped by Austro-Hungarian rule and neighboring Slovenian cuisine, making this soup a genuine crossroads dish.
Ingredients
Equipment: Large pot
- 300 g (1½ cups) dried borlotti beans, soaked overnight
- 500 g (1.1 lb) sauerkraut, drained
- 2 potatoes, peeled and diced
- 200 g (7 oz) smoked pork ribs or pancetta
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 2 tbsp flour
- 60 ml (¼ cup) extra virgin olive oil
- Salt and pepper, to taste
Method
- Drain the soaked beans and simmer in fresh water with the bay leaf until nearly tender, about 45 minutes.
- Meanwhile, warm the olive oil in a separate large pot and sauté the onion until softened.
- Add the smoked pork and sauerkraut and cook for a few minutes to combine.
- Add the diced potatoes and enough water to cover generously, and simmer for 20 minutes.
- Add the cooked beans along with their cooking liquid.
- In a small pan, toast the flour dry until lightly golden, then whisk in a little water to form a smooth paste and stir this into the soup to thicken it slightly.
- Simmer everything together for another 15–20 minutes until the flavors meld and the potatoes are tender.
- Season to taste and serve hot.
Chef Tips
- The toasted flour thickening technique is traditional and gives the soup its characteristic body without needing cream.
- Jota genuinely improves with a day's rest, as the sauerkraut and bean flavors continue to meld.
- Smoked pork ribs add excellent depth if available, though pancetta works well as a substitute.
Common Mistakes to Avoid
- Rinsing the sauerkraut too thoroughly, which removes much of its characteristic tang.
- Rushing the cooking time, when the flavors need time to properly develop and meld together.
- Skipping the toasted flour step, resulting in a thinner, less traditional consistency.
Nutrition (per serving)
Health Benefits
- Beans provide plant protein and fiber; sauerkraut contributes probiotics from fermentation.
Cultural Note
Jota is the defining dish of Trieste, a city whose cuisine sits at the crossroads of Italian, Austrian, and Slovenian traditions, reflecting its complex Habsburg-era history.
Storage & Serving
Storage: Refrigerate up to 4 days; flavor improves the next day.
Reheating: Reheat gently on the stovetop.
Serve with: Crusty bread, A robust red wine