Jota Sauerkraut Bean And Pork Soup Recipes

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JOTA: SAUERKRAUT, BEAN AND PORK SOUP



Jota: Sauerkraut, Bean and Pork Soup image

Mario Batali's recipe for a hearty, warming Northern Italian soup, pronounced "hota". You can use any good chicken stock with good results, but Recipe #471225 will give the best. Other beans, such as pinto or borlotti, can also be used. This recipe is from a 2001 Food Network show and is no longer available on their web site. Use pancetta or bacon in place of speck, if unavailable. Prep time is for soaking the beans.

Provided by zeldaz51

Categories     < 4 Hours

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

10 ounces dried kidney beans
3 tablespoons extra-virgin olive oil
1 1/2 lbs pork shoulder, fat trimmed, cut into 1-inch cubes
salt and pepper
1/4 lb slice speck, finely diced
3 large sage leaves, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
4 garlic cloves, peeled and minced
1 quart mario's brown chicken stock or 1 quart other good chicken stock
8 ounces sauerkraut, rinsed and drained
1/3 cup polenta flour

Steps:

  • Bring the kidney beans to a boil in a large pot with plenty of salted water. Remove from the heat, cover and set aside for 1 hour.
  • In a large casserole or Dutch oven, heat the olive oil over high heat. Season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned. Add the speck, sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
  • Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
  • Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded. Season with salt and pepper, to taste, and serve.

SAUERKRAUT AND BEAN STEW (SLOVENIAN JOTA)



Sauerkraut and Bean Stew (Slovenian Jota) image

A beautifully sweet and sour Slovenian sauerkraut and bean stew that is both humble and flavourful.

Provided by Maša Ofei

Time 55m

Number Of Ingredients 11

2 medium potatoes, diced
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 bay leaves
2 tablespoons tomato paste
1 tablespoon smoked paprika
2½ cups / 500g sauerkraut, rinsed
2 cans / 400g / 14.10 ounces each borlotti beans, drained and rinsed* (2½ cups or 450g cooked beans)
Salt, to taste
Pepper, to taste

Steps:

  • Place the potatoes in a small pot and fill with enough cold water to cover them with an additional few inches. Bring to a boil and check on them occasionally, so the water doesn't boil over.
  • While the potatoes are cooking, add the olive oil and onions to a large pot on medium heat and saute for a couple of minutes. You want them to be golden but not browned.
  • Add in the garlic and saute for a further 1-2 minutes.
  • Add the bay leaves, tomato paste, smoked paprika, sauerkraut and 2 cups / 500ml water (or stock). Mix well and bring to a simmer.
  • At this point, the potatoes should be cooked. Check by putting a knife through one. It should go straight through. Drain the water and roughly mash them with a fork.
  • Add them to the large pot with another 2 cups / 500ml of water (or stock) and mix well. Let it simmer for 15 minutes with the lid askew to retain the liquid.
  • Add in the cooked beans, stir and simmer for a further 20 minutes.
  • At the end, freshly grind some pepper to taste and add salt if needed. Remove the bay leaves and serve.

JOTA (BEAN AND SAUERKRAUT SOUP)



Jota (Bean and Sauerkraut Soup) image

This is a very old recipe for a frugal farmer soup. The name comes from the word jutta, which is Latin for concoction. I love good, hearty foods that have history often born of necessity and availability. Make a big pot; it is even better the next day.

Provided by Nonna Birdi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 10h29m

Yield 6

Number Of Ingredients 13

10 ounces dried cranberry beans
½ pound pork shoulder, trimmed and cubed
3 quarts water
1 clove garlic, minced
4 bay leaves
fine sea salt to taste
6 tablespoons extra-virgin olive oil, divided
1 tablespoon all-purpose flour
1 small onion, coarsely chopped
3 tablespoons cornmeal
3 ounces thick-cut bacon, diced
10 ounces sauerkraut, drained
½ cup chopped fresh parsley

Steps:

  • Place the cranberry beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
  • Bring cranberry beans, pork, water, garlic, bay leaves, and salt to a boil in a large stockpot. Cover and simmer until beans are just tender, about 1 hour. Reduce heat to low and keep covered.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Whisk in flour until dissolved, about 10 seconds. Scrape flour mixture into soup.
  • Heat 3 tablespoons olive oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add cornmeal; cook and stir until well-combined, about 2 minutes more. Scrape onion mixture into soup. Return soup to simmer over medium heat. Cook, stirring occasionally, until beans have softened and flavors have combined, about 40 minutes.
  • Heat 2 tablespoons olive oil in skillet over medium-high heat. Add bacon; cook and stir until golden, about 5 minutes. Stir in sauerkraut, cook and stir until liquid is absorbed, about 2 minutes more. Stir sauerkraut mixture into soup. Simmer, stirring occasionally, until flavors combine, about 15 minutes more. Garnish with parsley.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 36.2 g, Cholesterol 20 mg, Fat 18.5 g, Fiber 13.4 g, Protein 17.8 g, SaturatedFat 3.5 g, Sodium 502.7 mg, Sugar 1.4 g

SLOVENIAN BEAN AND SAUERKRAUT HOTPOT (JOTA)



Slovenian Bean and Sauerkraut Hotpot (Jota) image

This recipe for Slovenian bean and sauerkraut hotpot, known as jota in Slovenian, is a hearty dish that is a cross between a soup and stew.

Provided by Barbara Rolek

Categories     Dinner     Entree     Lunch

Time 10h25m

Yield 6

Number Of Ingredients 9

2 cups kidney beans (soaked overnight in cold water)
8 ounces smoked pork spareribs or slab bacon (rind removed)
1 large onion (diced)
2 cloves minced garlic
2 cups vegetable, pork or chicken stock
2 tablespoons tomato paste
1 pound potatoes (peeled and diced)
1 pound sauerkraut (drained and rinsed)
Dash salt and pepper

Steps:

  • Drain the soaked beans and place them in a large saucepan filled with cold water to cover by several inches. Bring to a boil and continue boiling briskly for 10 minutes. Reduce heat and simmer for 45 minutes or until beans are tender but not mushy. Drain, rinse with cold water to stop the cooking process, and set aside.
  • In a large saucepan, sauté the spareribs or bacon until the fat begins to render out. Add the onion and garlic, and sauté until onion is golden, but not browned. Stir in stock, tomato paste, potatoes and sauerkraut. Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally, for at least 20 minutes or until potatoes and sauerkraut are very tender and the mixture is thick.
  • Remove pork, cut into bite-sized pieces and return to the saucepan along with the cooked beans and warm through, about 10 minutes. Adjust the seasonings. Some cooks thicken their jota with a roux if it is too soupy. But this is a subjective matter and one person's idea of the proper thickness of a jota is definitely not another's. Serve it the way you like it.

Nutrition Facts : Calories 488 kcal, Carbohydrate 62 g, Cholesterol 37 mg, Fiber 14 g, Protein 30 g, SaturatedFat 5 g, Sodium 1403 mg, Sugar 6 g, Fat 14 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g

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