Jota Triestina

Jota Triestina

The Jota, from Slovenian cuisine, is an extremely nutritious soup made from beans, sauerkraut, potatoes and pork, which is the pride of the city of Trieste. It comes in different versions, although the basic principle of beans and cabbage remains the same. The jota needs to be extra thick when cooked and is generally considered best the day after it is cooked.

  • Difficulty: Low
  • Rest time: 12 hours
  • Cooking time: 1h 30min
  • Portion for 2 people


  • 300 g sour sauerkraut (or sour cabbage)
  • 300 g dried red beans
  • 100 g smoked pork (ear, pigtail or ribs)
  • 100 g bacon
  • 3 cloves of garlic
  • 1 bay leaf
  • 3 potatoes
  • 2 tablespoons of flour
  • extra virgin olive oil
  • salt and pepper


  1. Soak the beans in cold water at least 12 hours beforehand.
  2. After making them soften, cook them in the same water with the pork, bay leaf, and two garlic cloves.
  3. Brown the sauerkraut in a pan with the bacon.
  4. Cook over medium heat for about 30 minutes.
  5. Peel the potatoes cut them into small pieces, boil them for about 15 minutes, and pass them through a vegetable mill.
  6. Before the beans are cooked (after about 1 hour), prepare the sauté by browning the chopped garlic clove in oil, adding the flour and constantly stirring, letting it brown.
  7. Add the sautéed, mashed potatoes and sauerkraut with beans. If necessary, add water. Season with salt and continue cooking over low heat for another 15 minutes.
  8. Once mixed, the dish is ready. Enjoy!

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