Jota soup (Jota, region Friuli Venezia Giulia)

The jota is a soup typical of the town Trieste (region Friuli Venezia Giulia). There are different versions of it, many of them also include potatoes. Traditionally this dish should be prepared to be served on the following day, after it has "rested". In this case you should boil it again and wait until it has cooled down a bit before serving.

Ingredients (4 servings)

Italian pancetta or bacon - 100g

Sauerkrauts or sour spring cabbage – 300 g

Dried beans – 300 g (previously soaked the day before)

Smoked pork meat – 50 g (ear, tail or spareribs)

1 leaf of laurel

3 cloves of garlic

4 tbs of olive oil

2 tbs of flour

salt and pepper

Preparation

Leave the beans to soak the whole night before you cook them.

Fill a casserole pot with cold unsalted water and add the soaked beans, the smoked pork, the laurel leaf, 2 cloves of garlic and cook on moderate fire for about an hour.

Meanwhile pour 2 tablespoons of oil un a pan and brown the bacon previously cut into fine stripes or diced, add the sauerkrauts and season with salt and pepper. Cover with a lid and simmer for about 90 minutes on a very gentle fire. Often check on the sauerkrauts and add water if needed.

Just before the beans are ready, heat some oil in a pan, add a clove of chopped garlic. When it is slightly brown, add the flour and stir continuously until it becomes brown too. Add this mixture to the casserole pot containing the beans.

Add the sauerkrauts to the beans and add some water, if necessary. Season with salt and pepper and cook for another 15 minutes on a gentle fire.

Let the soup cool down a bit before serving.