Jota Triestina

 Ingredients: For 4 large servings: 300 g of chopped pickled cabbage, 250 g of peeled raw potatoes cut into cubes, 250 g of cooked and drained beans, 2 tablespoons of oil, 1 smaller onion finely chopped, 75 g of diced pancetta, 1 l of water, 1 tablespoon of tomato paste, 1 full teaspoon of ground cumin (I used Maltese cumin), salt I did not add because the pickled cabbage was salty enough, but taste the soup and add if it needs salt.

This delicious recipe is based on the savory combination of sauerkraut, potatoes, and beans, creating a hearty dish perfect for cool days. We start by preparing the ingredients, which are essential for achieving an authentic taste. We will use fresh sauerkraut, which adds a tangy note and an extra layer of flavor, along with diced potatoes and cooked beans.

In a pressure cooker or wonder pot, we add the oil, finely chopped onion, and bacon, which we will sauté over low heat. The goal is to soften them slightly without frying. Once the onion becomes translucent, we add the chopped sauerkraut, mixing well to combine the flavors. We pour in a liter of water and close the pot's lid, allowing it to boil for 10-15 minutes until the valve rises and starts to whistle.

After letting the pot cool, we carefully open the lid and add the raw diced potatoes and drained cooked beans. We close the pot again and let it boil for another 15-20 minutes. It is important to ensure that the ingredients are cooked evenly, so once the time is up, we open the pot and check the consistency of the potatoes. If they are fully cooked, we let the dish simmer on very low heat, with the lid slightly ajar to allow steam to escape.

The soup should have a rather thick consistency, similar to that of a stew, not like a traditional Romanian soup. After a final cooling, we add the tomato paste or tomato juice, along with cumin powder and a bay leaf. These ingredients will enhance the flavor of the dish. We let it boil until the potatoes begin to break down, integrating perfectly into the soup.

When the dish is ready, we turn off the heat and let it rest for about 15 minutes. This step is essential as it allows the flavors to develop and meld. Although it is said to be better the next day, this dish can also be enjoyed immediately. Serve it with a slice of fresh bread and enjoy an authentic taste that brings to mind meals prepared with love in the family. This recipe is not just a meal, but a culinary experience full of tradition and warmth.

 Tags:  onion cabbage tomatoes potatoes bean oil gluten-free recipes lactose-free recipes