Jota Triestina

From Trieste, where Italian and Central European kitchens meet, jota is a hearty Friulian bean soup. Smoked pork, sauerkraut, and borlotti beans simmer until the flavors marry into deep, comforting warmth, often finished with a light roux.

Serves 6 · 20 min prep · 60 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 12g fiber

Every recipe here is free to read.

Ingredients

• 3 cups borlotti or cranberry beans, cookedPantry
• 2 cups SauerkrautProduce
• 2 potato, cubedProduce
• 8 oz smoked pork or pancettaMeat
• 2 cloves garlicProduce
• 1 bay leafSpices
• 1 tbsp each flour and oil for a light roux (optional)Pantry
• to taste black pepperSpices
• for serving polenta optionalPantry

Instructions

1. 1Simmer smoked pork with potato and bay.
2. 2Add beans and rinsed sauerkraut; cook until flavors marry.
3. 3Thicken lightly with a roux if desired.
4. 4Pepper well. Serve as a hearty borderland soup.