Name: Sauerkraut and Barley Soup (Jota)
Yield: Serves 6–8
Cuisine: Italy
Ingredients: 4 oz (100 g) pork dripping or fat cut from a joint of pork, chopped; 7 oz (200 g) pearl barley, soaked overnight in cold water, and drained; 7 oz (200 g) dried beans (such as borlotti or cannellini), soaked overnight in cold water, boiled for 5 minutes and drained; 3–4 cloves garlic, peeled and chopped; 7 oz (200 g) sauerkraut; 6 fresh sage leaves, chopped; 1 oz (25 g) unsalted butter; 5 oz (150 g) smoked pancetta or smoked streaky bacon, chopped; 4½ pints (2.5 litres) meat stock; salt and pepper; 1 handful parsley, chopped; 1 large onion, peeled and finely; 2 medium potatoes, peeled and cubed

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Jota was once the staple daily diet of the inhabitants of the Carso mountain villages around the lovely city of Trieste. This was an area where genuine hunger and poverty was a reality until very recently. A book published in 1898, called Guida alla Carnia, tells of how, in an enormous area covering most of the mountain and its valleys, Jota was almost all there was to eat.

There are countless versions of this soup - with meat and without, with barley or with beans or both - but the

Ingredients

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Ingredients

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Part of