Pork, Bean & Sauerkraut Soup (Istrian Jota)

A bowl of Istrian jota soup or stew full of ham, beans, sauerkraut, bacon, and other vegetables.

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Pork, Bean & Sauerkraut Soup (Istrian Jota)

Pork, beans, and sauerkraut make up the base of this delicious smoky and sour soup.

Prep Time15

Cook Time30

Course: Soups

Cuisine: Mediterranean

Servings:

Calories: 751kcal

Author: Jana Dziak

Ingredients

4 Tablespoons Olive Oil Or Butter
1 Cup Smoky Bacon Diced
1 Cup Leftover Ham Or Sausage
4-6 Cups Chicken Bone Broth Or Water
2 Cups Plain Sauerkraut Drained
1 15 oz Canned White Beans
2 Large Onions Diced
2 Carrots Diced
2 Large Starchy Potatoes Diced
4 Cloves Fresh Garlic Minced
1 Bay Leaf
½ Cup Chopped Parsley For Garnish, Optional
Salt + Pepper To Taste

Instructions

Prep all of your vegetables. Strain your sauerkraut but do not rinse it. Dice carrots, onions, and potatoes. Mince garlic, bacon, and whatever other meat you're using.
Heat up olive oil. Render bacon over low heat in a heavy stock pot until it is half finished.
Add the diced onions and carrots and continue cooking until the onions are translucent and the carrots are beginning to soften.
Add garlic and bay leaf, a pinch of black pepper, and stir for 30 seconds.
Add the drained sauerkraut and diced potatoes. Add the stock/bone broth or water until everything is covered.
Bring to a boil before immediately lowering the heat to a gentle simmer. Cover pot and cook until potatoes have softened — about 20 minutes.
Uncover the pot and taste for salt and pepper. Adjust as necessary. Check the potatoes for doneness.
Add the leftover ham (or sausage) and the canned beans, and allow the soup to simmer for 5 more minutes uncovered.
Taste one final time for salt and seasonings and make any adjustments.
Serve the jota hot alongside polenta or fresh bread, garnished with fresh parsley if you prefer.

Notes

Hint: You can adjust the liquid depending on whether you want a thick and hearty jota stew or a thinner, more liquidy soup instead. If you add more broth or stock and it is unsalted, always taste for salt before adding any more.

Top Tips

If using dried beans: soak beans in water for 8-12 hours and then simmer them in the stock or water for 2-3 hours until tender. Add the sauerkraut and potatoes for the last 20 minutes of cooking time and keep the soup covered until the end.
Dried beans are perfect for cooking alongside dried smoked pork (like ribs or hocks) as they require the same lengthy simmering time to fully soften.
A leftover ham bone can also be used to make a delicious stock (with water) at the same time as the dry beans cook. Great use for that leftover.
A great soup or stew to make with those 15-bean soup mix and 13-bean soup mix packages! Just don't use any artificial flavor packets that might come with it.

Jota will last up to 5 days in the refrigerator and should be stored in a covered container. Reheat it gently on the stovetop over low heat, and add a splash of water or stock to the pot if necessary.

It will last up to 3 months in the freezer. Let it thaw in the refrigerator, and then gently reheat it.

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