{"id":4650,"date":"2026-07-27T23:18:08","date_gmt":"2026-07-27T23:18:08","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/istarska-jota\/"},"modified":"2026-07-27T23:18:08","modified_gmt":"2026-07-27T23:18:08","slug":"istarska-jota","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/hrvatska-nacionalna-jela\/istarska-jota\/","title":{"rendered":"Istarska jota"},"content":{"rendered":"\n<style>\n#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew{\n --page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;\n --line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-deep:#6d4307;--gold-soft:#f8edda;\n --night:#192622;--night2:#24332f;--sage:#176745;--sage-soft:#eaf6ef;--blue:#285c9d;\n --blue-soft:#edf4fd;--rose:#994435;--rose-soft:#fbefec;--violet:#6c5094;--violet-soft:#f4eff9;\n --shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);\n --shadow-sm:0 1px 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.tsh-card,#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-masthead,#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-close,#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew{width:100%;margin:0;color:#000;font-size:10.5pt}#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-quick-nav,#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-hero{display:none!important}#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-card,#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-masthead,#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-close{border:1px solid #aaa;border-radius:0;box-shadow:none;break-inside:avoid}#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-title-wrap,#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-card-head,#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-close{background:#fff!important;color:#000!important}#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-close-quote,#recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew .tsh-close-copy{color:#000!important}}\n<\/style>\n<section id=\"recipe-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\" lang=\"sr-Latn\" dir=\"ltr\" aria-labelledby=\"recipe-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\" aria-describedby=\"recipe-summary-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\n<header class=\"tsh-masthead\">\n<div class=\"tsh-title-wrap\">\n<p class=\"tsh-main-kicker\">Zimsko varivo \u00b7 kiselo, dimljeno i gusto<\/p>\n<h2 class=\"tsh-title\" id=\"recipe-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\"><span class=\"tsh-title-main\"><b>Istarska jota<\/b> sa kiselim kupusom, pasuljem i krompirom,<\/span><span class=\"tsh-title-accent\">sporo kuvana sa dimljenim svinjskim rebrima i belim lukom<\/span><\/h2>\n<p class=\"tsh-lead\" id=\"recipe-summary-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Istarska jota spaja kremasti pasulj, mekan krompir, kiseli kupus i dimljena rebra u gusto varivo sa jasnom kiselinom. Odvojeno kuvanje pasulja i mirno zavr\u0161no kr\u010dkanje \u010duvaju zrna celim, a \u010dorbu prirodno zgu\u0161njavaju.<\/p>\n<ul class=\"tsh-tags\" aria-label=\"Klasifikacija recepta\"><li>Varivo<\/li><li>Hrvatska kuhinja<\/li><li>Sporo kuvanje<\/li><li>Srednje zahtevno<\/li><\/ul>\n<\/div>\n<figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Istrian-Jota-\u2014-Sauerkraut-Bean-and-Potato-Stew-1.webp\" alt=\"Duboka braon \u010dinija guste istarske jote sa pasuljem, krompirom, kiselim kupusom i komadom dimljenog rebra, uz hleb i metalnu ka\u0161iku\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>U \u0161irokoj \u010diniji vide se cela zrna pasulja, komadi krompira, niti kiselog kupusa i zape\u010deno dimljeno rebro.<\/figcaption><\/figure>\n<dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Vreme, koli\u010dina i nutritivna procena\"><div class=\"tsh-fact\"><dt>Koli\u010dina<\/dt><dd>6 porcija<\/dd><\/div><div class=\"tsh-fact\"><dt>Priprema<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Kuvanje<\/dt><dd>2 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Namakanje<\/dt><dd>8 h<\/dd><\/div><div class=\"tsh-fact\"><dt>Ukupno<\/dt><dd>10 h 25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Po porciji<\/dt><dd>\u2248 530 kcal<\/dd><\/div><\/dl>\n<\/header>\n<nav class=\"tsh-quick-nav\" aria-label=\"Brza navigacija kroz recept\"><a href=\"#pregled-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Pregled<\/a><a href=\"#sastojci-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Sastojci<\/a><a href=\"#priprema-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Priprema<\/a><a href=\"#kontrola-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Kontrolne ta\u010dke<\/a><a href=\"#prakticno-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Serviranje i \u010duvanje<\/a><a href=\"#faq-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\u010cesta pitanja<\/a><a href=\"#ishrana-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Nutritivne vrednosti<\/a><\/nav>\n<section class=\"tsh-card tsh-anchor\" id=\"pregled-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\" aria-labelledby=\"pregled-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\n<div class=\"tsh-card-head tsh-card-head--split\"><p class=\"tsh-kicker\">01 \u00b7 Poreklo, ukus i logika recepta<\/p><h3 id=\"pregled-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Kako se gradi gusta jota bez bra\u0161nastog ukusa<\/h3><p class=\"tsh-head-copy\">Pasulj daje telo, krompir povezuje te\u010dnost, a kupus ostaje dovoljno kiseo tek kada se u \u0161erpu doda u pravom trenutku.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>Jota pripada severnojadranskom krugu jela u kojima se skromne namirnice pretvaraju u potpun zimski obrok. U istarskoj verziji naj\u010de\u0161\u0107e se sre\u0107u pasulj, krompir i kiseli kupus, uz dimljeni komad svinjetine koji \u010dorbi daje dublji ukus. Nije re\u010d o tankoj supi: dobra jota se sipa kutla\u010dom, ali na tanjiru ostaje gusta i povezana. Kiselo, dimljeno i zemljasto moraju da ostanu prepoznatljivi, bez toga da beli luk, paprika ili masno\u0107a prekriju osnovu.<\/p><p>Najva\u017enija tehni\u010dka odluka jeste <strong>odvojeno po\u010detno kuvanje pasulja<\/strong>. Kiseli kupus sni\u017eava pH te\u010dnosti i mo\u017ee da uspori omek\u0161avanje mahunarki, pa se natopljen pasulj prvo kuva gotovo do meko\u0107e. Tek tada ulazi u glavnu \u0161erpu. Deo zrna se na kraju zgnje\u010di uz ivicu, \u010dime se dobija prirodna gustina bez zapr\u0161ke. Ovaj postupak ostavlja ukus \u010distijim, a teksturu manje lepljivom od verzija sa ve\u0107om koli\u010dinom bra\u0161na.<\/p><p>Krompir se se\u010de na komade sli\u010dne veli\u010dine kako bi se ravnomerno kuvao. Manji deo mo\u017ee da se raspadne i pove\u017ee \u010dorbu, dok ve\u0107i komadi treba da ostanu vidljivi. Kiseli kupus se pre dodavanja proba. Ako je veoma slan ili o\u0161tro kiseo, kratko se ispira i dobro cedi; blagi kupus se koristi direktno, jer ispiranje odnosi aromu. Dimljena rebra i panceta ve\u0107 nose dosta soli, pa se kona\u010dno dosoljavanje odla\u017ee do poslednjih deset minuta.<\/p><p>Crni luk se omek\u0161ava polako, bez tamnog pr\u017eenja. Njegova slatko\u0107a zaokru\u017euje kiselinu kupusa, ali ne treba da stvori ukus pe\u010denog luka koji bi promenio karakter variva. Beli luk se dodaje kratko pre te\u010dnosti, samo dok zamiri\u0161e. Lovor, biber i mala koli\u010dina slatke paprike ostaju u pozadini. Jota ne tra\u017ei veliki broj za\u010dina; njena slo\u017eenost dolazi iz vremena, skroba pasulja i krompira, fermentisanog kupusa i dimljenog mesa.<\/p><\/div><div class=\"tsh-prose\"><p>Posle spajanja komponenti \u0161erpa samo tiho kr\u010dka. Naglo klju\u010danje lomi pasulj, odvaja masno\u0107u i mo\u017ee da pretvori krompir u neravnomernu ka\u0161u. Rebra se vade kada meso lako popu\u0161ta pod vilju\u0161kom, meso se odvaja od kostiju i vra\u0107a u varivo. Jedna kutla\u010da pasulja i krompira se zgnje\u010di, pa se sadr\u017eaj prome\u0161a bez sna\u017enog mu\u0107enja. Tako se dobija puna, ali ne prete\u0161ka tekstura.<\/p><p>Odmor od dvadesetak minuta posle kuvanja nije samo pitanje temperature. Skrob nastavlja da vezuje te\u010dnost, dimljeni ukus se ravnomernije raspore\u0111uje, a kiselina postaje mirnija. Slede\u0107eg dana jota je jo\u0161 gu\u0161\u0107a; tada se razre\u0111uje sa malo vode ili blagog temeljca, ne dodatnim uljem. Poslu\u017euje se vrela, uz \u010dvrst hleb. U ovoj verziji nema ukrasnih dodataka koji bi odvukli pa\u017enju sa njene glavne osobine: ravnote\u017ee izme\u0111u mekog pasulja, kiselog kupusa i dima.<\/p><p>Vrsta dimljenog mesa menja zavr\u0161nu slanost i koli\u010dinu masno\u0107e. Rebra daju kosti i \u017eelatin, kolenica vi\u0161e mesa, a suva panceta ja\u010du aromu u manjoj koli\u010dini. Zamena je mogu\u0107a, ali ukupna masa i koli\u010dina vode moraju ostati pribli\u017eno iste. Kada se jota kuva unapred, najbezbednije je raspodeliti je u plitke posude \u010dim prestane jako da pari, ohladiti u roku od dva sata i \u010duvati u fri\u017eideru. Velika vrela \u0161erpa se ne ostavlja preko no\u0107i na sobnoj temperaturi, jer se sredina hladi presporo.<\/p><p>Pri serviranju se lovor uklanja, a sloj masno\u0107e na povr\u0161ini ne me\u0161a se agresivno. Ako ga ima previ\u0161e, skida se ka\u0161ikom pre podgrevanja.<\/p><div class=\"tsh-callout\" role=\"note\">Kupus se dodaje tek kada je pasulj skoro mekan. Taj redosled spre\u010dava tvrda zrna i omogu\u0107ava da kiselina ostane \u017eivahna, umesto da se kuva nepotrebno dugo.<\/div><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Klju\u010dne ta\u010dke uspeha\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Pasulj skoro skuvan pre kupusa<\/h4><\/div><p>Kiselina usporava omek\u0161avanje mahunarki; zrna treba da budu meka na ivici, ali jo\u0161 stabilna.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>So tek pri kraju<\/h4><\/div><p>Dimljena rebra, panceta i kupus menjaju slanost \u010dorbe tokom kuvanja, pa rana procena lako vodi preslanom jelu.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Gustina bez zapr\u0161ke<\/h4><\/div><p>Zgnje\u010dena kutla\u010da pasulja i krompira vezuje te\u010dnost, a ukus ostaje \u010dist i jasno povrtan.<\/p><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"sastojci-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\" aria-labelledby=\"sastojci-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Precizno odmerene komponente<\/p><h3 id=\"sastojci-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Sastojci za \u0161est dubokih tanjira jote<\/h3><p class=\"tsh-head-copy\">Pasulj se meri suv, kupus posle ce\u0111enja, a koli\u010dina soli se prilago\u0111ava stvarnoj slanosti dimljenog mesa.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-1-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\"><h4 id=\"sastojci-grupa-1-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Za pasulj i dimljenu osnovu<\/h4><ul><li><span class=\"tsh-amount\">250 g<\/span><span>suvog \u0161arenog ili borloti pasulja<small>Potopiti u dosta hladne vode najmanje 8 sati.<\/small><\/span><\/li><li><span class=\"tsh-amount\">300 g<\/span><span>dimljenih svinjskih rebara<small>Po mogu\u0107nosti u dva ili tri ve\u0107a komada.<\/small><\/span><\/li><li><span class=\"tsh-amount\">120 g<\/span><span>dimljene pancete, ise\u010dene na kockice<small>Birati umereno slanu pancetu.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1,5 l<\/span><span>hladne vode<small>Dodati jo\u0161 po potrebi tokom tihog kuvanja.<\/small><\/span><\/li><li><span class=\"tsh-amount\">2 lista<\/span><span>lovora<\/span><\/li><\/ul><\/section><section class=\"tsh-ingredient-card\" aria-labelledby=\"sastojci-grupa-2-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\"><h4 id=\"sastojci-grupa-2-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Za zavr\u0161no varivo<\/h4><ul><li><span class=\"tsh-amount\">30 ml<\/span><span>ekstra devi\u010danskog maslinovog ulja<\/span><\/li><li><span class=\"tsh-amount\">150 g<\/span><span>crnog luka, sitno se\u010denog<\/span><\/li><li><span class=\"tsh-amount\">4 \u010dena<\/span><span>belog luka, sitno se\u010denog<\/span><\/li><li><span class=\"tsh-amount\">800 g<\/span><span>kiselog kupusa, oce\u0111enog<small>Isprati samo ako je izrazito slan ili kiseo.<\/small><\/span><\/li><li><span class=\"tsh-amount\">500 g<\/span><span>krompira, olju\u0161tenog i ise\u010denog na kocke od 2,5 cm<small>Vo\u0161tani ili univerzalni krompir.<\/small><\/span><\/li><li><span class=\"tsh-amount\">1 ka\u0161i\u010dica<\/span><span>slatke mlevene paprike<\/span><\/li><li><span class=\"tsh-amount\">1\/2 ka\u0161i\u010dice<\/span><span>krupno mlevenog crnog bibera<\/span><\/li><li><span class=\"tsh-amount\">3 g<\/span><span>fine soli<small>Dodati samo ako je potrebno posle probanja.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Alergeni.<\/strong> Osnovni recept nema gluten, mleko, jaja ni ora\u0161aste plodove. Industrijski suhomesnati proizvodi mogu sadr\u017eati tragove alergena i aditive, pa deklaraciju treba proveriti.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Oprema.<\/strong> Potrebne su jedna manja \u0161erpa za pasulj, te\u0161ka \u0161erpa od najmanje 5 litara, cediljka, kutla\u010da i daska za odvajanje kuvanog mesa.<\/aside><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"priprema-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\" aria-labelledby=\"priprema-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 Izvr\u0161iv redosled rada<\/p><h3 id=\"priprema-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Od natopljenog pasulja do mirne, guste \u010dorbe<\/h3><p class=\"tsh-head-copy\">Pasulj se kuva pre kisele komponente, a zavr\u0161na gustina se pode\u0161ava gnje\u010denjem samo malog dela sadr\u017eaja.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"faza-1-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">I<\/span><h4 id=\"faza-1-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Pasulj i dimljeno meso<\/h4><span class=\"tsh-stage-time\">oko 70 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Potopiti i isprati pasulj<\/h4><p>Pasulj preliti sa najmanje tri puta vi\u0161e hladne vode i ostaviti 8 sati. Ocediti ga, isprati i prebaciti u manju \u0161erpu sa sve\u017eom vodom.<\/p><span class=\"tsh-cue\">Zrna su ravnomerno nabubrela, bez kiselog mirisa.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Skuvati pasulj gotovo do meko\u0107e<\/h4><p>Pasulj kuvati na blagom vrenju 45\u201360 minuta, zavisno od starosti zrna. Ne soliti. Ocediti ga kada je sredina jo\u0161 blago \u010dvrsta, a sa\u010duvati 300 ml te\u010dnosti od kuvanja.<\/p><span class=\"tsh-cue\">Zrno se mo\u017ee prepoloviti ka\u0161ikom, ali ne puca samo od sebe.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Prokuvati dimljena rebra<\/h4><p>Rebra staviti u glavnu \u0161erpu, preliti hladnom vodom i tiho kuvati 25 minuta. Ako je meso veoma slano, prvu vodu prosuti i sipati novu; u suprotnom te\u010dnost sa\u010duvati kao osnovu.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-2-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">II<\/span><h4 id=\"faza-2-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Povr\u0107e i zajedni\u010dko kr\u010dkanje<\/h4><span class=\"tsh-stage-time\">oko 65 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Omek\u0161ati luk i pancetu<\/h4><p>U te\u0161koj \u0161erpi zagrejati maslinovo ulje na srednje niskoj temperaturi. Dodati pancetu i luk, pa pr\u017eiti 10\u201312 minuta uz povremeno me\u0161anje, dok luk ne postane mekan i staklast.<\/p><span class=\"tsh-cue\">Luk je sladak i mekan, bez tamnih, gorkih ivica.<\/span><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Dodati aromatiku i kupus<\/h4><p>Ume\u0161ati beli luk i papriku, kuvati 30 sekundi, zatim dodati oce\u0111en kiseli kupus. Me\u0161ati 4\u20135 minuta da se kupus zagreje i oblo\u017ei masno\u0107om.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Spojiti sve komponente<\/h4><p>U \u0161erpu vratiti rebra, dodati skoro skuvan pasulj, krompir, lovor, biber, 300 ml te\u010dnosti od pasulja i dovoljno vode da sadr\u017eaj bude pokriven oko 2 cm. Dovesti do vrlo blagog klju\u010danja.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Kuvati bez sna\u017enog vrenja<\/h4><p>Poklopiti delimi\u010dno i kuvati 40\u201350 minuta. Povremeno prome\u0161ati od dna i dodati malo vrele vode ako varivo postane pregusto pre nego \u0161to krompir omek\u0161a.<\/p><span class=\"tsh-cue\">Krompir se lako probada no\u017eem, pasulj je kremast, a meso se odvaja od kosti.<\/span><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"faza-3-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">III<\/span><h4 id=\"faza-3-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Zgu\u0161njavanje, za\u010dinjavanje i odmor<\/h4><span class=\"tsh-stage-time\">oko 20 min<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">08<\/span><div><h4>Odvojiti meso i povezati \u010dorbu<\/h4><p>Izvaditi rebra, odvojiti meso od kostiju i vratiti ga u \u0161erpu. Kutla\u010du pasulja i krompira zgnje\u010diti uz ivicu \u0161erpe, pa ne\u017eno ume\u0161ati u ostatak variva.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">09<\/span><div><h4>Podesiti kiselinu i so<\/h4><p>Jotu probati tek sada. Dodati do 3 g soli samo ako je potrebno. Ako je kiselina preo\u0161tra, ume\u0161ati 50\u2013100 ml vode; ne dodavati \u0161e\u0107er, jer on prikriva umesto da uravnote\u017ei kupus.<\/p><\/div><\/li><li class=\"tsh-step\"><span class=\"tsh-step-no\" aria-hidden=\"true\">10<\/span><div><h4>Odmoriti pre serviranja<\/h4><p>Skloniti sa vatre, poklopiti i ostaviti 20 minuta. Pre serviranja zagrejati do laganog vrenja i proveriti gustinu.<\/p><span class=\"tsh-cue\">Ka\u0161ika ostavlja kratku putanju kroz \u010dorbu, ali se varivo i dalje lako sipa.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div>\n<\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"kontrola-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\" aria-labelledby=\"kontrola-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Merljivi znaci i korekcije<\/p><h3 id=\"kontrola-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Ta\u010dke koje odre\u0111uju meko\u0107u, gustinu i bezbednost<\/h3><p class=\"tsh-head-copy\">Kod jote je redosled va\u017eniji od jakog za\u010dinjavanja: pasulj prvo omek\u0161ava, zatim se dodaju kiselina i krompir.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><h4>Meko\u0107a pasulja pre kupusa<\/h4><strong>oko 80%<\/strong><p>Zrno je skoro meko pre nego \u0161to u \u0161erpu u\u0111e kiseli kupus.<\/p><\/section><section class=\"tsh-control\"><h4>Zavr\u0161no kr\u010dkanje<\/h4><strong>40\u201350 min<\/strong><p>Sadr\u017eaj samo povremeno pu\u0161ta mehuri\u0107e; sna\u017eno vrenje lomi zrna.<\/p><\/section><section class=\"tsh-control\"><h4>Bezbedno podgrevanje<\/h4><strong>najmanje 74 \u00b0C<\/strong><p>Ostatke zagrejati kroz celu masu, uz me\u0161anje od dna.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Naj\u010de\u0161\u0107i problemi i korekcije<\/caption><thead><tr><th scope=\"col\">Problem<\/th><th scope=\"col\">Najverovatniji uzrok<\/th><th scope=\"col\">Korekcija<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problem\">Pasulj je tvrd, a krompir gotov<\/td><td data-label=\"Najverovatniji uzrok\">Kupus je dodat prerano ili je pasulj bio star i kratko kuvan.<\/td><td data-label=\"Korekcija\">Izvaditi deo krompira, dodati vrelu vodu i nastaviti tiho kuvanje; slede\u0107i put pasulj skuvati skoro potpuno pre spajanja.<\/td><\/tr><tr><td data-label=\"Problem\">Jota je preslana<\/td><td data-label=\"Najverovatniji uzrok\">Rebra, panceta i kupus nisu probani pre dodavanja soli.<\/td><td data-label=\"Korekcija\">Dodati kuvani neslani krompir ili pasulj i malo vode; ne poku\u0161avati da se slanost prikrije \u0161e\u0107erom.<\/td><\/tr><tr><td data-label=\"Problem\">\u010corba je tanka<\/td><td data-label=\"Najverovatniji uzrok\">Premalo skroba je pre\u0161lo u te\u010dnost ili je doliveno mnogo vode.<\/td><td data-label=\"Korekcija\">Zgnje\u010diti jo\u0161 jednu kutla\u010du pasulja i krompira, pa kuvati otklopljeno 8\u201310 minuta.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"prakticno-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\" aria-labelledby=\"prakticno-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Posle pripreme<\/p><h3 id=\"prakticno-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Serviranje, hla\u0111enje i slede\u0107i dan<\/h3><p class=\"tsh-head-copy\">Jota dobija na puno\u0107i posle odmora, ali zbog mesa i kuvanih mahunarki mora brzo da se ohladi i pravilno podgreje.<\/p><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Serviranje<\/h4><p>Sipati u zagrejane duboke tanjire i poslu\u017eiti uz \u010dvrst seoski hleb. Dodatno ulje nije potrebno ako je panceta dovoljno masna.<\/p><\/section><section class=\"tsh-practical-card\"><h4>\u010cuvanje<\/h4><p>Ohladiti u plitkim posudama i staviti u fri\u017eider u roku od 2 sata. \u010cuvati najvi\u0161e 3 dana na 4 \u00b0C ili ni\u017ee.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Podgrevanje<\/h4><p>Dodati nekoliko ka\u0161ika vode, zagrevati uz \u010desto me\u0161anje i dovesti celu masu do najmanje 74 \u00b0C. Podgrevati samo koli\u010dinu koja \u0107e se pojesti.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Varijacije<\/h4><p>Dimljena rebra mogu se zameniti dimljenom kolenicom iste ukupne mase. Za bezmesnu verziju izostavlja se meso, pove\u0107ava pasulj za 100 g i dodaje dimljena paprika, ali rezultat ima druga\u010diji karakter.<\/p><\/section><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"faq-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\" aria-labelledby=\"faq-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\n<div class=\"tsh-card-head\"><p class=\"tsh-kicker\">06 \u00b7 Prakti\u010dni odgovori<\/p><h3 id=\"faq-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\u010cesta pitanja o istarskoj joti<\/h3><\/div>\n<div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Mora li kiseli kupus da se ispira?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Ne. Ispira se samo kada je veoma slan ili agresivno kiseo. Blag kupus se samo ocedi, jer voda odnosi deo arome fermentacije.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>Mo\u017ee li da se koristi konzervirani pasulj?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Mo\u017ee za br\u017eu verziju. Potrebno je oko 650 g oce\u0111enog pasulja, koji se dodaje poslednjih 25 minuta da se ne raspadne.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">03<\/span><h4>Za\u0161to se jota zgusne preko no\u0107i?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Skrob iz krompira i pasulja nastavlja da vezuje vodu tokom hla\u0111enja. Pri podgrevanju se dodaje malo vode ili neslanog temeljca.<\/p><\/div><\/details><\/div><\/div><\/section>\n<section class=\"tsh-card tsh-anchor\" id=\"ishrana-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\" aria-labelledby=\"ishrana-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\n<div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Okvirna procena po porciji<\/p><h3 id=\"ishrana-title-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">Nutritivne vrednosti<\/h3><p class=\"tsh-head-copy\">Procena obuhvata pasulj, krompir, kupus, pancetu i jestivi deo dimljenih rebara; stvarna koli\u010dina natrijuma najvi\u0161e zavisi od suhomesnatih proizvoda.<\/p><\/div>\n<div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Kalorije<\/dt><dd>\u2248 530 kcal<\/dd><\/div><div><dt>Ugljeni hidrati<\/dt><dd>\u2248 55 g<\/dd><\/div><div><dt>Proteini<\/dt><dd>\u2248 31 g<\/dd><\/div><div><dt>Masti<\/dt><dd>\u2248 20 g<\/dd><\/div><div><dt>Vlakna<\/dt><dd>\u2248 15 g<\/dd><\/div><div><dt>Natrijum<\/dt><dd>\u2248 1320 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porcija:<\/strong> 1\/6 recepta, oko 520 g. <strong>Klju\u010dni alergeni:<\/strong> nema obaveznih alergena u osnovnim namirnicama; proveriti deklaracije pancete i dimljenih rebara. Vrednosti su pribli\u017ena procena prema standardnim referentnim podacima; razlikuju se prema proizvo\u0111a\u010du, oce\u0111ivanju, apsorpciji i veli\u010dini porcije.<\/p><\/div>\n<\/section>\n<footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Zavr\u0161ni rezultat<\/p><p class=\"tsh-close-quote\">Gusta ka\u0161ika, cela zrna pasulja i \u010dista kiselina kupusa, uz dim koji ostaje u pozadini.<\/p><p class=\"tsh-close-copy\">Pouzdana jota ne tra\u017ei zapr\u0161ku ni veliki broj za\u010dina. Potrebni su pravilno omek\u0161an pasulj, umerena temperatura, pa\u017eljivo dozirana so i dovoljno odmora da se \u010dorba prirodno pove\u017ee.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-latn-hr-istrian-jota-sauerkraut-bean-and-potato-stew\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Istarska jota sa kiselim kupusom, pasuljem i krompirom, sporo kuvana sa dimljenim svinjskim rebrima i belim lukom\",\n  \"description\": \"Istarska jota spaja kremasti pasulj, mekan krompir, kiseli kupus i dimljena rebra u gusto varivo sa jasnom kiselinom. 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