Across the northern Adriatic, one pot returns to the table every winter: jota, a thick stew of beans and fermented cabbage cooked with potatoes and smoked pork. In Istria, the Croatian peninsula that leans toward Italy and Slovenia, this stew appears simply as istarska jota and sits beside maneštra as one of the region’s defining comfort foods.
Historical threads run in several directions. Food historians link the name to Friuli, where similar bean and sauerkraut soups evolved under Austrian influence, then spread along the coast toward Trieste, the Slovenian Littoral, and Istria. The ingredient list tells a similar story: New World beans and potatoes share the pot with pork, fermented cabbage, garlic, and bay leaf. Smoked meats and sauerkraut reflect Central European habits; olive oil and local lard anchor the dish firmly in a Mediterranean pantry. The result feels deeply local while still echoing neighboring cuisines.
Within Croatia, Istrian jota often carries the quiet status of a regional “national dish,” a symbol of farmhouse cooking that once relied on preserved staples to get through the cold months. In older households, cooks still simmer dried borlotti beans with ribs, sausages, or cured pork knuckles, then fold in sauerkraut and potatoes for a stew that feeds many people from modest ingredients. Today it appears in taverns and family kitchens year-round, though it still feels especially right when the weather turns sharp and bread sits warm on the table.
The flavor profile rests on three pillars. First comes the gentle sourness of sauerkraut, rinsed lightly so that it stays bright without overwhelming the pot. Next is the creamy body of long-cooked beans and potatoes, which break down just enough to thicken the broth. Finally, smoked pork—ribs, sausage, or a mix—brings depth and salt. Garlic, bay leaves, and sweet paprika round out the stew; some cooks add a pinch of caraway or cumin, a habit shared with Friulian and Slovenian versions.
This version leans into that traditional structure while keeping the method friendly for a modern kitchen. Dried borlotti beans deliver the best texture, though canned beans work well when time feels tight. Smoked pork ribs and sausage create a robust base, with tomato paste and paprika lending warm color. A portion of the beans and potatoes is briefly mashed into the stew near the end of cooking, giving a naturally thick, spoon-coating consistency without flour.
From a practical angle, Istrian jota rewards advance planning. The flavor deepens by the next day, and the stew reheats without losing character, which makes it a strong candidate for batch cooking, busy weekdays, or a shared meal that needs to hold on the stove for late arrivals. The dish suits gluten-free diets when served without wheat bread, and the bean-heavy structure allows a satisfying vegetarian adaptation built on olive oil and smoked paprika instead of pork.
On the table, jota sits somewhere between soup and stew: thick enough to feel substantial, loose enough to soak crusts of bread or sit beside a slice of grilled sausage. In Istria and neighboring regions, it often appears with polenta, sourdough, or simple boiled potatoes, sometimes as a first course, sometimes as the entire meal. However it arrives, a steaming bowl of Istrian jota offers a clear message: this is food made for cold air, long evenings, and unhurried eating.
6
Portionen20
Minuten90
Minuten450
kcalIstrian jota is a traditional Croatian bean and sauerkraut stew from the Istrian peninsula, built on dried borlotti beans, tangy fermented cabbage, potatoes, and smoked pork. The beans cook until creamy, the potatoes soften into the broth, and the sauerkraut threads through the pot with a balanced, gentle acidity. Garlic, sweet paprika, bay leaves, and a hint of caraway create a deep, warming flavor that suits cold days. The method uses one main pot, with most of the time spent at a quiet simmer. Leftovers keep and reheat well, so the stew works for batch cooking, busy weeks, or a relaxed weekend lunch with plenty of crusty bread or polenta.
Dried borlotti or pinto beans – 300 g (about 1½ cups) — soaked overnight in plenty of water; or use 2 × 400 g cans cooked beans, drained and rinsed.
Smoked pork (ribs, sausage, or pork knuckle) – 300 g — cut into bite-size pieces; choose well-smoked but not overly salty cuts.
Sauerkraut – 400–450 g, drained — lightly rinsed under cold water, then squeezed; use raw fermented sauerkraut if available.
Waxy potatoes – 400 g (about 3 medium) — peeled and cut into 2 cm chunks, so they hold shape yet soften into the broth.
Carrots – 2 medium (about 150 g) — peeled and sliced into thick rounds.
Yellow onion – 1 large (about 180 g) — finely chopped for an even base.
Garlic – 4–5 cloves — minced.
Lard or neutral oil – 2 tbsp — for sautéing; olive oil works, though traditional cooks lean toward lard.
Tomato paste – 1 tbsp — deepens color and adds gentle sweetness.
Sweet paprika – 2 tsp — preferably mild Croatian or Hungarian paprika; smoked paprika gives a stronger smoky edge.
Bay leaves – 2 — dried.
Caraway or cumin seeds – ½ tsp (optional) — lightly crushed between fingers; adds a subtle Central European note.
Water or light stock – 1.5–1.75 L (6–7 cups) — enough to cover ingredients with a little room for simmering.
Fine salt – 1–1½ tsp, or to taste — adjust based on the saltiness of the smoked meat and sauerkraut.
Freshly ground black pepper – ½–1 tsp — added near the end.
Extra-virgin olive oil – a drizzle per bowl — for richness and aroma.
Fresh parsley – small handful, finely chopped — sprinkled on top.
Crusty bread or firm polenta — traditional accompaniments; choose gluten-free bread if needed.
Soak the beans (if using dried). Cover the beans with plenty of cold water and leave 8–12 hours, then drain and rinse.
Cook the beans. Place soaked beans in a pot with fresh water to cover by 3–4 cm, add 1 bay leaf, bring to a boil, then simmer gently for 40–60 minutes until tender but not falling apart; season lightly with salt near the end.
Render and brown the smoked meat. In a heavy 4–5 L pot, warm the lard or oil over medium heat, add the smoked pork pieces, and cook 5–7 minutes until some fat renders and the edges start to color.
Die Aromaten anbraten. Add the chopped onion and carrots to the same pot, sprinkle with a small pinch of salt, and cook 8–10 minutes over medium-low heat, stirring from time to time, until the onion turns soft and pale gold.
Add garlic and spices. Stir in the minced garlic, paprika, remaining bay leaf, and caraway or cumin (if using), and cook 1 minute, just until fragrant.
Toast the tomato paste. Add the tomato paste and cook 1–2 minutes, stirring, until it darkens slightly and coats the vegetables.
Add sauerkraut and liquid. Tip the sauerkraut into the pot, stir well, then pour in 1 L (about 4 cups) of water or stock; bring to a gentle simmer.
Simmer the cabbage and meat. Cover partway and cook 20 minutes, so the sauerkraut softens and the smoked meat flavors the broth.
Add potatoes. Stir in the potato chunks, adding enough extra water or stock to cover everything by about 2 cm, and simmer 20–25 minutes until the potatoes are just tender.
Add the beans. Drain the cooked beans (reserve some cooking liquid), add them to the pot, and stir gently; if the stew feels very thick, loosen with some bean liquid or hot water.
Thicken naturally. With a ladle, scoop out a cup of beans and potatoes with some broth, mash lightly with a fork or potato masher, then return this mixture to the pot and stir; simmer another 10–15 minutes until the stew looks creamy and cohesive.
Season and rest. Taste for salt and pepper, adjust carefully, then turn off the heat and let the stew rest, covered, for at least 10 minutes so the flavors settle.
Aufschlag. Ladle the jota into warm bowls, drizzle with a little olive oil, scatter with parsley, and serve with bread or polenta.
Approximate values, calculated for one of six servings from a batch made with borlotti beans, smoked pork sausage and ribs, lard, and 400 g sauerkraut:
| Nährstoff | Ungefährer Betrag |
|---|---|
| Kalorien | ~450 kcal |
| Kohlenhydrate | ~44 g |
| Protein | ~20 g |
| Fett | ~16 g |
| Faser | ~13 g |
| Natrium | ~1400 mg |
| Wichtigste Allergene | Pork; possible gluten traces in processed meats; gluten only if served with wheat bread |
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