Jota (Sauerkraut, Bean and Pork Soup)
The Quirky Foodster Team
Ingredients
- Dried beans (borlotti or cannellini), soaked overnight — 200 g (1 cup)
- Sauerkraut, roughly chopped, with its juice reserved — 500 g (1 lb 2 oz)
- Smoked pork ribs or ham hock — 300 g (10 oz)
- Medium potatoes, peeled and diced — 2
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Bay leaf — 1
- Lard or sunflower oil — 2 tbsp
- Plain flour — 1 tbsp
- Sweet paprika — 1 tsp
- Water — 1.5 L (6 cups)
- Salt and black pepper, — to taste
Method
- Drain the soaked beans and place in a large pot with the smoked pork, bay leaf and water. Bring to a boil, then simmer for 45 minutes.
- Add the sauerkraut and its juice, along with the diced potato. Continue simmering for 45 minutes to 1 hour, until the beans and pork are fully tender.
- Meanwhile, heat the lard in a small skillet, sauté the onion and garlic until soft, then stir in the flour and paprika to make a light roux.
- Whisk a ladleful of the hot soup into the roux to loosen it, then stir the mixture back into the pot.
- Simmer for a further 10–15 minutes until the soup thickens slightly.
- Remove the pork, shred the meat off the bone, and return it to the pot. Season with salt and pepper before serving hot.
Introduction: Jota is a beloved soup from Slovenia's coastal and Karst regions, particularly associated with Trieste and the Slovenian littoral.
Cultural Background: Jota is a beloved soup from Slovenia's coastal and Karst regions, particularly associated with Trieste and the Slovenian littoral. Combining sauerkraut, dried beans, potato and smoked pork, it embodies the meeting of Alpine, Mediterranean and Central European culinary traditions found along Slovenia's historic borderlands, and is traditionally eaten during the colder months.
Tips: Jota tastes even better the next day, as the flavours continue to meld overnight. Rinse the sauerkraut briefly first if you prefer a milder, less sour soup.
Variations: Some regions add smoked sausage instead of, or alongside, the pork ribs. A spoonful of tomato purée is sometimes added in coastal versions for extra depth. Vegetarian / Vegan Note Omit the smoked pork and use vegetable stock with a little smoked paprika for a hearty vegetarian and vegan version.
Storage: Refrigerate for up to 4 days; jota also freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a little water if too thick. Nutrition (Approx. per Serving) Approx. 320 kcal, 19 g protein, 12 g fat, 33 g carbohydrate per serving.
FAQs:
Q: Is jota the same as sauerkraut soup elsewhere?
A: It is related to other Central European sauerkraut soups but is distinctly Slovenian in its bean-and-potato combination and roux thickening.
Q: Can I use canned beans to save time?
A: Yes, though dried beans give a creamier texture; add canned beans in the last 20 minutes if substituting.
- Dried beans (borlotti or cannellini), soaked overnight — 200 g (1 cup)
- Sauerkraut, roughly chopped, with its juice reserved — 500 g (1 lb 2 oz)
- Smoked pork ribs or ham hock — 300 g (10 oz)
- Medium potatoes, peeled and diced — 2
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Bay leaf — 1
- Lard or sunflower oil — 2 tbsp
- Plain flour — 1 tbsp
- Sweet paprika — 1 tsp
- Water — 1.5 L (6 cups)
- Salt and black pepper, — to taste
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