Jota Triestina
Jota is a thick soup of beans, sauerkraut and potatoes that warms the stormy days of Trieste's bora wind. A border dish that unites Slavic, Austrian and Italian traditions in a single plate.
Every trattoria in Carso has its own Jota, often served with a glass of Terrano.
Preparation
- 1
Soak the beans for 12 hours. Cook them in water with bay leaf for 1 hour.
- 2
Cut the potatoes into cubes and the pancetta into small pieces.
- 3
In a pot, sauté the pancetta, add garlic and cumin.
- 4
Add the sauerkraut and braise for 10 minutes.
- 5
Combine the beans with their broth and the potatoes.
- 6
Cook over low heat for 45 minutes. The soup should be thick.
- 7
Serve with a drizzle of olive oil and freshly ground pepper.
Chef's Tips
Jota improves over time: it tastes even better the next day. Cumin is the key flavor. The sauerkraut should be tangy to the right degree.