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The most iconic soup of Trieste cuisine, Jota offers a magnificent harmony of sauerkraut and beans. This hearty dish is the locals' ultimate comfort food during the city's harsh winter winds.
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Cuisine
The dish that most clearly demonstrates the Central European influences of Trieste culture is Jota stew. Flavored with dried ribs or smoked pork, this thick soup is frequently consumed in local taverns in the historic center on the Harita. Made by simmering ingredients for a long time, the dish has a unique sour profile distinct from other soups in Italia.
Ingredients
- 500g sauerkraut (Capuzi garbi)
- 300g boiled cranberry beans
- 3 medium potatoes
- 200g smoked pork meat or ribs
- 2 cloves of garlic and olive oil
- Salt, black pepper, and cumin
Preparation
- Peel and dice the potatoes, boil them in a separate pot, and mash them with a fork.
- In another pot, boil the sauerkraut together with the smoked meat and water for about 1 hour.
- Add the boiled beans and mashed potatoes into the pot with the sauerkraut.
- In a small pan, lightly sauté crushed garlic in olive oil, add to the soup, and simmer for another 20 minutes.
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