Jota Soup With Sauerkraut and Sausage
Jota Soup - a traditional northern Adriatic soup with beans, sauerkraut, sausage and potatoes
EQUIPMENT
- 3 cooking pots
INGREDIENTS
- 500 g sauerkraut
- 450 g potatoes
- 300 g dry beans
- 2 smoked sausages
- 100 g smoked bacon
- 1 onion
- 4 cloves garlic
- 60 ml olive oil
- 3 tsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper whole
- 1 tsp ground black pepper
- 3 bay leaves
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INSTRUCTIONS
- Rinse the dried beans and soak them overnight in plenty of water (about three times their volume). Soak for at least 10 hours, up to 24h. Discard any beans that float and add more water if needed.
- On the day of cooking jota soup, drain and rinse the beans again, then transfer them to a pot and cover with fresh cold water. Add two or three bay leaves and simmer gently for about 45 minutes. Don’t salt yet - beans soften better without salt. A little olive oil can be added if you like.
- Cook the potatoes separately. Boil the diced potatoes in lightly salted water for about 25 minutes, until they become tender. This prevents them from staying firm later when combined with sauerkraut.
- Place the sauerkraut in another pot with whole black pepper and one bay leaf. Cover with cold water. If using smoked ribs or other large smoked cuts, add them here. Bring to a boil and cook on medium heat for about 45 minutes.
- While everything cooks, finely chop the onion and garlic and cut the smoked bacon into small pieces. Once the beans, potatoes, and sauerkraut are ready, drain them — but save the cooking liquids from the beans and sauerkraut.
- Scoop out a small portion of the beans and about half a cup of potatoes. Mash them together until smooth. This will naturally thicken the jota soup without flour.
- Heat olive oil in a large pot. Add the sliced onion and stir fry gently until soft and lightly golden. Stir in the bacon and cook briefly until fragrant.
- Add the garlic and smoked paprika. Next, add the beans, potatoes, sauerkraut, bay leaves, and sausages. Pour in some of the reserved cooking liquids and add more water if needed to cover everything.
- Thoroughly in the mashed bean–potato mixture. After adding the sausages, bring the soup to a gentle boil, then lower the heat, cover, and simmer in a covered pot for 12–15 minutes until the flavors come together.
- Taste and adjust seasoning with salt and ground black pepper. Let the soup rest, covered, for at least 15 minutes before serving. Slice the sausages if you wish before serving, or serve them whole. Serve with homemade bread.
NOTES
If you’re short on time, canned beans work just fine. You’ll miss some of the creamy depth that dried beans give, but the soup will still taste great.
It’s best to hold off on adding salt while the beans are cooking. Let them soften first, then season later. This helps them cook evenly and keeps the skins from turning tough.
Bay leaves really matter here. They do more than add a great aroma; cooking beans and sauerkraut with bay leaves helps to reduce bloating (and farting).
When it comes to smoked meat, go for the most flavorful. Homemade is ideal, smoked ribs or pork knuckle work just as well instead of sausages or pork neck. You can mix different cuts, just keep in mind that sausages cook quickly, while larger smoked pieces need more time.
Each ingredient should be cooked on its own. Beans, potatoes, and sauerkraut all behave differently, and cooking them separately gives you much better texture, especially since potatoes don’t soften well in acidic sauerkraut. Once everything is combined, give the soup enough time to simmer so the flavors really come together.
Jota is usually served hot in winter, but it’s also surprisingly good cold in summer. Besides healthy and refreshing its also gentle on the gut.
Don’t worry about leftovers. This soup only gets better with time and reheating.
Because of the potatoes and sauerkraut, it doesn’t freeze well, but it will keep nicely for up to three days in a covered pot or an airtight container in the refrigerator.
Another good way to store jota soup is by canning it. Clean large jars and lids, then warm the jars briefly in a low oven to sterilize them. Fill the jars completely with hot soup, seal well, turn upside down, and let them cool slowly under a thick cloth or blanket. When sealed properly, canned jota will keep for up to six months.
NUTRITION
Serving: 509g | Calories: 573kcal | Carbohydrates: 64g | Protein: 25g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 36mg | Sodium: 2506mg | Potassium: 1488mg | Fiber: 19g | Sugar: 5g | Vitamin A: 778IU | Vitamin C: 45mg | Calcium: 137mg | Iron: 7mg