Sort ingredients
phillych3zst3ak
QR Code
Listen
Pdf
If using dried beans, soak them overnight (16h+). Drain, cover with fresh water, add a bay leaf, speck and simmer until tender and everything melt in a creamy compost.
In a large heavy pot, melt the lard or warm olive oil. Add the ribs and sausages, letting them brown slowly on all sides. This gives a base of flavor.
Add the sauerkraut and potatoes. Cover with water, bring to a gentle simmer, and cook for about 40–50 minutes.
Add the bean cream to the pork-sauerkraut pot. Mix gently so the flavors marry.
Make the roux (optional if your soup is really watery). In a small pan, melt a spoon of lard or warm oil. Stir in the flour and cook until golden and nutty. Whisk this into the stew, it will give body and richness.
Let the pot bubble gently for another 20 minutes. Taste and season with salt, pepper, and a pinch of cumin if you like that extra edge.
Jota is best after a few hours, or even better the next day. Serve hot with rustic bread to soak up the broth.