Dish

Jota

Bean and sauerkraut stew

Jota is a filling and nutritious soup that is perfect for cold winter days. The beans provide protein and fiber, while the sauerkraut adds a tangy flavor and probiotics. The smoked pork adds a rich, smoky flavor to the soup. Jota is typically served with crusty bread and a glass of red wine. It is a popular dish in the Friuli-Venezia Giulia region and is often served at festivals and celebrations.

European cuisine› Alpine cuisine› Slovenian cuisine

Stew

Origins and history

Jota has been a staple dish in the Friuli-Venezia Giulia region for centuries. It is believed to have originated as a peasant dish, made with ingredients that were readily available. Over time, the recipe has evolved and become a beloved regional specialty. Today, Jota is enjoyed by locals and visitors alike.

Dietary considerations

Gluten-free, dairy-free

Variations

Jota can be made with different types of beans, such as cannellini or borlotti beans. Some recipes also call for the addition of smoked sausage or bacon. Vegetarian versions of Jota can be made by omitting the pork and using vegetable broth instead of chicken broth.

Presentation and garnishing

Jota is typically served in a bowl, garnished with a drizzle of olive oil and a sprinkle of chopped parsley. The soup can also be topped with a dollop of sour cream or crème fraîche. The bread is usually served on the side, either sliced or torn into chunks. Polenta is another popular side dish that pairs well with Jota.

Tips & Tricks

To save time, you can use canned beans instead of dried beans. Be sure to rinse and drain the beans before using them in the soup. You can also make a large batch of Jota and freeze it for later. The soup will keep in the freezer for up to three months.