Jota Triestina is a hearty traditional soup from Trieste made with borlotti beans, sauerkraut, potatoes, and pork. Its thick texture and pleasantly sour flavor make it especially suited to cold weather.
Do not salt the beans at the beginning of cooking, as this can slow their softening. Jota should be thick rather than brothy, and its flavor often improves after resting for several hours and being gently reheated. Its defining ingredients are beans, sauerkraut, potatoes, and pork.
Place the dried beans in a large bowl, cover them generously with cold water, and soak them overnight.
Drain and rinse the soaked beans.
Place the beans, pork shoulder, and 8 cups of fresh water in a large pot.
Bring to a boil, then reduce the heat and simmer gently for approximately 1 hour.
Add the diced potatoes and continue simmering for 25 to 30 minutes.
Heat 1 tablespoon of olive oil in a small skillet over medium-low heat.
Add the all-purpose flour and stir for 1 minute, until lightly toasted.
Whisk the flour mixture into the soup to help thicken the broth.
Combine the onion, garlic, parsley, sage, and chopped lard in the skillet.
Cook over medium-low heat for 5 to 6 minutes, until the onion is soft and the lard has rendered.
Stir in the cornmeal and cook for 1 minute.
Add the aromatic mixture to the soup and stir thoroughly.
Heat the remaining tablespoon of olive oil in the skillet.
Add the smoked pancetta and cook until lightly browned.
Add the drained sauerkraut and cook for approximately 5 minutes.
Transfer the pancetta and sauerkraut mixture to the soup.
Simmer everything together for another 20 to 25 minutes, stirring occasionally.
Lightly mash some of the beans and potatoes against the side of the pot to create a thicker texture.
Confirm that the pork is tender and has reached at least 145°F (63°C).
Season with salt and black pepper.
Serve the soup hot.
