Jota is a soup of beans, sauerkraut or sour turnip, potatoes, bacon and ribs, found across the Slovenian Littoral, Istria and around the city of Trieste.

Wikipedia lists jota as popular in Istria, in the Friulian areas of Carnia and the Torre and Natisone valleys, and especially in Trieste, where it calls it the prime example of Triestine food. It says jota is found in the whole Slovenian Littoral and that in Slovenian Istria it is often served with polenta. In Ljubljana, Gostilna Šestica lists a seasonal jota with Carniolan sausage for €12.90.

Where to eat Jota in Ljubljana

1 editor pick for Jota in Ljubljana, ranked by editorial score. All Ljubljana signature dishes · Jota across every city.

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Make it at home

Serves 62 hr 30 minEasy

Ingredients

  • 300g dried borlotti beans, soaked overnight
  • 500g sauerkraut, drained
  • 300g potatoes, peeled and cubed
  • 500g smoked pork hock or ribs
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 bay leaf
  • 1 tbsp tomato paste
  • Salt and pepper
  • 2 tbsp chopped flat-leaf parsley

Method

  1. Drain the beans. Cover with fresh water in a heavy pot, add the smoked pork. Bring to a boil, skim, then simmer 1 hour.
  2. In a separate pan saute onion in olive oil until soft. Add garlic. Stir in tomato paste, cook 2 minutes.
  3. Add onion mix, sauerkraut, potatoes and bay leaf to the beans. Top up with water if needed.
  4. Simmer 45 minutes until beans, potato and meat are tender.
  5. Lift out the pork, shred the meat off the bone, return to the pot. Season. Finish with parsley.

Editor tip. Drain the sauerkraut hard but do not rinse. The lactic acidity is the dish's backbone.