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Meat, Italy

Jota triestina, Trieste bean and sauerkraut soup

Jota triestina is a thick soup from Trieste made with beans, sauerkraut, and potatoes, seasoned with smoked pork belly. It serves 4, takes 75 minutes, and is easy to make for about €2.00 per serving. The trick is mashing a ladle of beans and potatoes against the pot to make it creamy without any cream.

I'm suggesting jota from Trieste, a hearty soup of beans, sauerkraut, and potatoes, seasoned with smoked pork belly.

Jota triestina, Trieste bean and sauerkraut soup
Total time
1 h 15
Difficulty
Easy
Cost per person
€2.00
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Jota triestina brings together two worlds in one pot, the softness of beans and tender potatoes, and the tempered tang of rinsed sauerkraut. Smoked pork belly adds the fat and flavor that hold the whole soup together, while cumin brings a subtle note that echoes Central European cooking. It's a rustic, thick soup, almost a spoon meal that fills you up without much effort.

Mon Chou suggests it for a winter evening when you want something hot that simmers on its own while you handle other things. It's a dish for adults and curious older kids, maybe not for the youngest ones because of the sauerkraut. It works just as well for a weeknight dinner as for a Sunday family lunch, served with a slice of country bread.

The ingredients

4 people

Pantry

  • Canned white or borlotti beansoften in the pantry 800 g
  • Bay leafoften in the pantry 1
  • Cuminoften in the pantry 1 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Raw or cooked sauerkraut 400 g
  • Potatoes 400 g
  • Onion 1
  • Garlic 2 cloves

Butcher

  • Smoked pork belly 150 g

Bakery

  • Country bread 4 slices

Allergens Gluten

The step by step recipe

  1. Cut the smoked pork belly into large chunks and brown them in an oiled pot with the chopped onion and garlic.

    Don't let them blacken, they just need to render their fat.

  2. Add the rinsed and drained sauerkraut, the cumin, and the bay leaf.

    Rinse the sauerkraut to soften its acidity, jota should stay mild.

  3. Add the diced potatoes, the drained beans, and cover generously with water.

    The water should sit two fingers above the vegetables, the soup thickens as it cooks.

  4. Let it simmer gently, stirring from time to time. 50 min

    If you have time, let it go 20 minutes longer, it only gets better.

  5. Mash a few beans, adjust the salt and pepper, and serve with the bread.

    Jota tastes even better the next day, don't hesitate to double the batch.

Our tips to get it right

  • Rinse the sauerkraut well under cold water and drain it before adding it, this is what keeps the soup from turning too sharp.
  • Use a heavy bottomed pot so the soup simmers evenly without sticking during the 50 minutes of cooking.
  • Taste before adding salt, the pork belly and sauerkraut already bring plenty, you'll only need a little at the end.

The variations

  • Swap the smoked pork belly for smoked turkey bacon for a lighter version.
  • For a vegetarian version, skip the pork belly and add a teaspoon of smoked paprika to keep that smoky edge.
  • To save time, use already cooked sauerkraut and cut the simmering to 30 minutes, the soup will be slightly less thick.

What to serve it with

  • Grilled country bread
  • A simple green salad
  • A glass of dry white wine

Storage

Jota keeps for 3 days in the fridge in a sealed container, and it's often even better reheated the next day. It freezes well for up to 2 months in an airtight container. Reheat it gently over low heat, adding a splash of water if it has thickened too much.

Questions about this dish

Can I use dried beans instead of canned?

Yes, just soak them overnight and cook them for about an hour before adding them to the soup. It takes longer but gives a slightly firmer texture.

Do I really need to rinse the sauerkraut?

Yes, that step is what softens its natural acidity. Without rinsing, the soup can taste too sharp.

Can jota be made ahead of time?

Yes, it's actually recommended, the flavor deepens after a night in the fridge. Just reheat it gently the next day and adjust the seasoning.

What kind of smoked pork belly works best?

A fairly fatty smoked pork belly gives the soup more roundness. Ask your butcher for a whole piece and cut it into large chunks yourself.

How long does it take to make a thick jota triestina?

Count 1 h 15 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a thick jota triestina?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a thick jota triestina cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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