Putian-style Jota Soup

Ingredients

In the original Vipavska jota, the soup is typically made with sauerkraut and potatoes as the main ingredients. However, in this Putian-style adaptation, sauerkraut is replaced with a combination of beans and vegetables, and the potatoes are omitted. Additionally, the Putian version incorporates spicy elements such as chili peppers and aromatic spices, which give the soup a distinct flavor profile. We alse have the original recipe for Vipavska jota, so you can check it out.

• 500g (1.1 lb) smoked meat (such as ham hock or bacon) 500g (1.1 lb) smoked meat (such as ham hock or bacon)
• 200g (7 oz) dried white beans, soaked overnight 200g (7 oz) dried white beans, soaked overnight
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 red chili peppers, sliced 2 red chili peppers, sliced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 25g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the soaked white beans and cover with water. Bring to a boil and cook for 10 minutes. Drain and set aside.
2. 2.
   In the same pot, add the smoked meat and enough water to cover it. Bring to a boil, then reduce the heat and simmer for 1 hour or until the meat is tender. Remove the meat from the pot, let it cool slightly, and shred it into bite-sized pieces. Set aside.
3. 3.
   In a separate pan, heat some oil and sauté the onion and garlic until fragrant. Add the carrots, celery, tomatoes, and chili peppers. Cook for 5 minutes until the vegetables are slightly softened.
4. 4.
   Transfer the sautéed vegetables to the pot with the cooked beans and meat. Add the smoked paprika, cumin powder, bay leaf, salt, and pepper. Stir well to combine.
5. 5.
   Simmer the soup for another 30 minutes to allow the flavors to meld together. Adjust the seasoning if needed.
6. 6.
   Serve the Putian-style Jota Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Smoked meat — If you can't find smoked meat, you can substitute it with smoked sausage or smoked turkey leg for a similar smoky flavor.

Tips & Tricks

• For an extra spicy kick, add more chili peppers or a dash of hot sauce.
• If you prefer a thicker soup, mash some of the cooked beans before adding the sautéed vegetables.
• Serve the soup with crusty bread on the side to soak up the flavorful broth.
• This soup tastes even better the next day, so consider making it in advance and reheating it when ready to serve.
• Feel free to customize the vegetables according to your preference or seasonal availability.

Serving advice

Serve the Putian-style Jota Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the soup with a side of crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

When serving the Putian-style Jota Soup, make sure to showcase the vibrant colors of the vegetables and the tender chunks of meat. Use a deep bowl to hold the soup and garnish it with a generous amount of fresh parsley on top. Serve the soup with a rustic spoon and place it on a wooden or ceramic plate for an authentic and inviting presentation.