Jota

Jota is a Slovenian soup of white beans, sauerkraut and potatoes, flavoured with smoked meat.

Jota is a thick, filling soup that belongs to Slovenian home cooking. Its sour note comes from the sauerkraut and its depth from the smoked meat cooked into the broth. The same soup is also made in Trieste and the surrounding Friuli region of Italy, so the dish is shared across the border rather than tied to one kitchen, and every household sets its own proportions.

What it really is

White beans are soaked and simmered until soft, then cooked with sauerkraut, diced potato, onion and garlic in a broth flavoured by smoked meat, in the classic version bacon. The beans and potato thicken the liquid, and the sauerkraut gives it a sharp edge that balances the smoke. Jota is closer to a stew than a clear soup, since the solids matter as much as the broth. Cooks adjust the sourness and the smokiness to taste rather than following one fixed recipe.

How it's served

• Hot, in a deep bowl, usually as a main course.
• With bread on the side, to go with the broth.
• Ladled generously, so each bowl carries beans, potato and sauerkraut as well as liquid.

How to write it on the menu

• Name the beans and the smoked meat, for example "Jota: white bean, sauerkraut and potato soup with smoked bacon."
• The classic recipe does not normally contain a declarable allergen. Ask whether flour, cream or a stock cube has been added, since these would bring wheat, milk or celery into the dish.
• Note that bread served with it usually contains wheat, and list it separately.
• Do not label it vegetarian or vegan while it contains smoked meat. A meat-free version needs its own name, its own stock and its own label.
• State the portion size and whether it is sold as a starter or a main.