A recipe for Trieste’s bean-based soup


Extra virgin olive oil

There jota is a typical soup Trieste cuisine, an ancient preparation based on borlotti beans, “capuzi garbi”, the local name for fermented cabbage, potatoes and sometimes pork leftovers. Rich and refreshing, perfect to enjoy during this time winter season. It is traditionally made for the Christmas holidays, but it can also be served when the days are longer and the temperatures are milder to cool off.

Like all traditional dishes, there are some different versions: Trieste stands out from others for using fermented cabbage cut into thin strips and then sifted through flour; Over the years, it has become common to add pork rinds, sausages, ribs or smoked meats for an even more finished result. delicious and significant. However, each family has its own personal recipe, jealously guarded and passed down from generation to generation.

Of distant origin, the first written evidence of the existence of the recipe is found in a fifteenth-century document preserved in Cividale del Friuli. On the other hand, the word “jota” is derived from Latin jutta, which means soup. Therefore, “capuzi garbi” is indispensable for the realization of the original dish. You can buy them pre-cooked to speed up the preparation time kept under glass; the same goes for beans: you can use dry ones soaked in water the night before, or replace them with already boiled ones in pots.

Learn how to do it by following the step-by-step procedure and tips.

How Jota is prepared

Put the beans to soak 1 and let them rest all night.

The next day, wash them and then boil them in a large pot with plenty of water and a sprig of rosemary. 2.

Drain them after cooking 3 and keep them out.

Peel the potatoes 4.

Cut them into cubes 5.

Lightly flour the sauerkraut 6.

Fry the garlic in a pan with olive oil 7.

Add cumin and sauerkraut 8then let it brown for a few minutes.

Pour about 300 ml of boiling water or broth 9.

Sprinkle with salt 10.

Flavored with ground pepper 11.

Combine potatoes and beans in a pot 12.

Cover with remaining water or broth 13. Place in the oven and cook until the potatoes are tender, about 30 minutes.

Reserve a few whole beans for the final garnish 14.

Mix everything with a mixer 15.

Pour the bean cream over the sauerkraut 16.

Stir and continue cooking for about 20 minutes 17.

Serve, garnish with reserved beans and serve 18.


Your jota will keep in the fridge for a few days. You can also serve with crust, sausage or musetto.

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