Jota – Friulian Sauerkraut and Bean Soup

Servings

 8

Ready In:

 1 hour

Good For:

Main Dish

 

Jota – Friulian Sauerkraut and Bean Soup

By: Richard Cirone Jr

Can be made vegan by omitting pancetta and pork and using vegetable stock. If you can’t find borlotti/cranberry beans, I suggest cannellini or white kidney beans. Bacon can substitute for pancetta, but try to get bacon that is not smoky. Canadian back bacon or Irish bacon is a fine substitute. Cubed ham can be used in addition to or instead of pork loin if you want a stronger ham flavor. If you use dried beans, soak and cook them separately ahead of time.

Ingredients

  • 4 cloves of garlic minced
  • 1/2 medium white onion thinly sliced
  • 2 Tbsp. olive oil
  • 1/4 lb chopped pancetta
  • 3/4 lb cubed (3/4″) pork loin or shoulder
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 14 oz can of borlotti (cranberry) beans, rinsed and drained
  • 2 cups peeled and cubed (3/4″) russet potatoes
  • 2 cups drained sauerkraut
  • 1/2 teaspoon thyme
  • 2 bay leaves
  • 2 Tbsp. chopped Italian parsley
  • Salt and pepper

Step by Step Instructions

Step 1

In a large pot or saucepan heated medium high, fry onion with garlic and pancetta in olive oil until onions are translucent.

Step 2

Add pork and continue frying until well browned – 5 to 7 minutes.

Step 3

Deglaze pan with white wine and scrape up all browned bits on the bottom of the pan.

Step 4

After 2-3 minutes, add chicken stock with bay leaf and thyme and bring to simmer.

Step 5

Simmer for about 15 minutes, then add potatoes and borlotti beans.

Step 5

Cook until potatoes and pork are tender – around 15-20 more minutes.

Step 6

Add drained sauerkraut and simmer 5 more minutes.

Step 7

Season with salt and pepper, then serve with sprinkled parsley.