Jota Triestina
Jota Triestina is a hearty, sour-savoury stew of borlotti beans, potatoes, sauerkraut and smoked pork, known simply as jota in neighbouring Slovenia and Istria.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Large heavy-bottomed pot
- •Medium saucepan
- •Small frying pan
- •Potato masher
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 24 g
- carbs
- 48 g
- fibre
- 11 g
- protein
- 32 g
- calories
- 540 kcal
Instructions
- 1
Drain the soaked borlotti beans and place them in a large pot covered with fresh water.
- 2
Add the peeled potato chunks and bay leaves, then bring to a gentle simmer for 45 minutes until soft.
- 3
In a separate saucepan, cover the rinsed sauerkraut with water, add the caraway seeds, and simmer for 25 minutes.
- 4
Add the smoked pork ribs to the bean pot and simmer everything together for another 20 minutes.
- 5
Remove the bay leaves, then lightly crush roughly half the potatoes and beans using a potato masher.
- 6
Drain the cooked sauerkraut and stir it directly into the main bean and meat pot.
- 7
Melt the lard in a small frying pan over low heat, stir in the garlic, and cook for one minute.
- 8
Add the flour to the pan and stir continuously for two minutes until it forms a pale golden roux.
- 9
Ladle a cup of hot broth from the pot into the roux, stirring vigorously to avoid lumps.
- 10
Pour the loosened flour pestada back into the main pot and stir thoroughly to thicken the soup.
- 11
Simmer the jota gently for 15 minutes, stirring frequently so the bottom does not catch, then season with salt and pepper.
Chef's tips
Jota always tastes vastly better on the second day after the sour, smoky and earthy flavours have fully melded. If the sauerkraut is intensely sharp, rinse it thoroughly in cold water before simmering to keep the soup balanced.
Ingredient substitutions
- smoked pork ribs → smoked pork sausage, pancetta, or a piece of cured pork rind (cotenna)
- pork lard → extra-virgin olive oil, keeping the dish slightly lighter
Storage
Keep cooled jota refrigerated in an airtight container for up to 4 days; the flavour improves noticeably over time.
Reheating
Reheat slowly in a saucepan over medium-low heat, adding a small splash of water if the stew has thickened too much.
Common mistakes to avoid
- •Skipping the initial separate cooking of the sauerkraut, which can make the soup unpleasantly acidic and slow bean softening.
- •Pureeing the soup completely smooth instead of leaving a rustic, textured mix of whole and crushed beans.
Serving suggestions
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