Jota
Authentic Italian Jota Recipe - Hearty and Flavorful
Introduction
Jota is a traditional Slovenian soup that is hearty, flavorful, and perfect for a cold winter day. This dish is made with sauerkraut, borlotti beans, potatoes, and smoked meat, creating a delicious and comforting meal.
History
Jota has been a staple in Slovenian cuisine for centuries, with each region having its own variation of the recipe. It is believed to have originated as a peasant dish, using simple and affordable ingredients that were readily available.
Ingredients
How to prepare
- Cook the soaked beans with the bay leaf in boiling water.
- Meanwhile, cook the peeled and diced potatoes in another pan.
- Heat a little extra virgin olive oil in a separate pan, add a clove of garlic, sauerkraut with bay leaf, cumin, and salt. Then, add enough water to cover everything and place the smoked pork on top. Gently cook everything.
- If the sauerkraut is cooked, add the cooked beans and potatoes and cook for a few more minutes. If the soup is too thick, add a little water to achieve the desired thickness.
- If you prefer a creamier result, you can strain the soup through a mesh sieve or strainer.
Variations
- Vegetarian: Omit the smoked meat and use vegetable broth instead of water for a vegetarian version of Jota.
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
Cooking Tips & Tricks
Soaking the borlotti beans overnight will help them cook faster and more evenly.
- Using smoked meat adds a rich and smoky flavor to the soup, but you can also use bacon or ham as a substitute.
- Straining the soup through a mesh sieve will result in a creamier texture, perfect for those who prefer a smoother consistency.
Serving Suggestions
Serve Jota hot with a side of crusty bread or cornbread for a complete and satisfying meal.
Cooking Techniques
Boiling: Boil the beans and potatoes separately to ensure they are cooked through and tender.
- Simmering: Simmer the sauerkraut, smoked meat, and seasonings together to develop a rich and flavorful broth.
Ingredient Substitutions
Borlotti beans: You can use cannellini beans or kidney beans as a substitute.
- Smoked meat: Bacon or ham can be used instead of smoked meat for a similar flavor profile.
Make Ahead Tips
Jota can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop over low heat before serving.
Presentation Ideas
Garnish Jota with a dollop of sour cream, a sprinkle of fresh parsley, or a drizzle of olive oil for a beautiful and appetizing presentation.
Pairing Recommendations
Pair Jota with a glass of Slovenian red wine, such as Refosco or Teran, for a perfect complement to the rich and savory flavors of the soup.
Storage and Reheating Instructions
Store leftover Jota in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water if needed to thin out the soup.
Nutrition Information
Calories per serving
Calories: 320 per serving
Carbohydrates
Carbohydrates: 32g per serving
Fats
Total Fat: 12g per serving
Proteins
Protein: 18g per serving
Vitamins and minerals
Jota is rich in Vitamin C, Vitamin K, and Iron.
Alergens
Contains: None
Summary
Jota is a nutritious and balanced meal, providing a good source of carbohydrates, fats, proteins, and essential vitamins and minerals.
Summary
Jota is a delicious and comforting Slovenian soup made with sauerkraut, borlotti beans, potatoes, and smoked meat. This hearty dish is perfect for a cold winter day and is sure to warm you up from the inside out. Enjoy this traditional recipe with your family and friends for a taste of Slovenian cuisine.
How did I get this recipe?
I recall the feeling of curiosity that overcame me when I found this recipe for Jota. It was a cold winter day, and I was rummaging through my old recipe box, looking for something warm and comforting to make for dinner. As I sifted through the index cards and handwritten notes, I stumbled upon a faded piece of paper with the title "Jota" scrawled across the top.
I had never heard of Jota before, but the ingredients listed - beans, sauerkraut, potatoes, and smoked sausage - intrigued me. It sounded like a hearty and flavorful dish, perfect for a chilly evening. I decided to give it a try, and as I gathered the ingredients and began to cook, memories of how I learned to make this dish flooded back to me.
It all started many years ago, when I was a young girl living in a small village in Slovenia. My grandmother, whom we called Baba, was known throughout the village for her delicious cooking. She had a vast repertoire of recipes that she had learned from her own mother and grandmother, and she took great pride in passing them down to me.
One day, while visiting Baba in her cozy kitchen, I watched as she prepared a pot of Jota. The aroma of smoked sausage and sauerkraut filled the room, and I couldn't wait to taste the finished dish. As Baba stirred the pot and added the final touches, she explained to me the origins of Jota.
"It is a traditional Slovenian dish," she said, her eyes twinkling with pride. "It is made with humble ingredients, but when cooked with love and care, it becomes a truly comforting and delicious meal."
I watched as Baba ladled the steaming Jota into bowls and served it with a dollop of sour cream on top. The first bite was a revelation - the flavors melded together perfectly, creating a rich and satisfying dish that warmed me to my core.
From that day on, Jota became a staple in our household. Baba would often make it on cold winter nights, or when we had guests coming over for dinner. She taught me the recipe, showing me how to layer the ingredients in the pot, and how to adjust the seasonings to taste.
As I grew older and moved away from the village, I continued to make Jota for myself and my family. It became a cherished tradition, a link to my past and to the generations of women who had come before me. I would often think of Baba as I cooked, her voice guiding me through the steps and her spirit filling the kitchen with warmth and love.
Over the years, I have made Jota countless times, experimenting with different variations and adding my own touches to the recipe. Each time I make it, I am transported back to that cozy kitchen in Slovenia, watching Baba work her magic with a pot of humble ingredients.
And now, as I sit here in my own kitchen, stirring a pot of bubbling Jota on a cold winter evening, I am filled with gratitude for the gift of this recipe and for the memories it brings. It is a dish that connects me to my roots, to my family, and to the generations of women who have come before me. And as I take my first bite of the warm and comforting stew, I know that the tradition of Jota will live on, passed down to future generations with love and care.
Categories
| Bean Recipes | Italian Recipes | Italian Soups | Pancetta Recipes | Pork Recipes | Potato Recipes | Soup Recipes |