Jota Soup
Jota is a delicious warming soup made with beans, sauerkraut, potatoes, and smoked pork from Italy’s northeastern region of Friuli Venezia Giulia.
Ingredients
- 400 grams borlotti beans (cooked weight)
- 1 medium onion finely chopped
- 1.5 litres chicken stock
- 500 grams sauerkraut rinsed quickly (be careful not to wash away too much of the flavour)
- 450 grams potatoes peeled and cut into even pieces
- 2 cloves garlic finely chopped
- 2 bay leaves bruised
- 1 tsp sweet Hungarian paprika
- 1 tsp cumin powder
- 1 tbsp flour
- salt
- pepper
- extra virgin olive oil
- 500 grams smoked pork knuckle or pork ribs cooked and meat shredded
Instructions
- If using dried beans, soak them overnight or for at least 12 hours. Drain and rinse the beans then put them in a large pan, cover with water. Bring to the boil then reduce to a simmer and cook gently for about 90 minutes.
- In a large pan, heat some extra virgin olive oil and sauté the onion for 5-7 minutes until it is soft and translucent. Add the garlic, spices and herbs and cook for another 2-3 minutes on a very low heat.
- Add the cooked borlotti beans and sauerkraut and mix well. Then add the chicken stock and bring to a simmer, the cook gently for 30 minutes.
- Add the potatoes and cook gently until the potatoes are tender. Season with salt and pepper to taste.
- If you want to thicken the soup, mix 1 tbsp flour and some olive oil into a paste and gradually stir in to the soup until to achieve your preferred consistency.
- Add the cooked smoked pork and allow to heat through then serve with crusty bread.