Jota Sauerkraut Bean and Pork Soup
Warm, hearty, and packed with bold, rustic flavors, Jota Sauerkraut Bean and Pork Soup is a traditional Central European favorite that's perfect for cozying up on a chilly day. This rich and satisfying soup combines tender dried white beans, tangy sauerkraut, and smoky pork ribs or hock, creating a harmonious blend of earthy and savory notes. Thickened with a paprika-infused roux and complemented by creamy potatoes, each spoonful delivers comfort and nourishment. Slow-cooked to perfection, this one-pot wonder is both a crowd-pleaser and a soul-soothing dish, ideal for family dinners or special occasions. Serve it steaming hot with crusty bread or polenta for a complete meal that evokes the warm embrace of home. Keywords: Jota soup, sauerkraut soup, bean and pork soup, hearty soup recipes, traditional Central European recipes.
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Recipe Information
Ingredients
- 200 grams dried white beans (such as cannellini or Great Northern beans)
- 400 grams sauerkraut
- 500 grams smoked pork ribs or pork hock
- 300 grams potatoes
- 1 large onion
- 2 whole garlic cloves
- 2 leaves bay leaves
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 2 liters water
Instructions
Rinse the dried beans thoroughly under cold water, then place them in a bowl, cover with water, and soak overnight. Drain and rinse the beans before cooking.
In a large pot, add the smoked pork ribs or pork hock, soaked beans, bay leaves, and 2 liters of water. Bring to a boil, then reduce the heat to low and simmer uncovered for 60–90 minutes, or until the beans are tender and the pork is cooked through.
While the beans and pork are cooking, peel the potatoes and cut them into bite-sized cubes. Set them aside.
In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Finely chop the onion and garlic, then sauté them in the skillet until they are golden and fragrant, about 5–7 minutes.
Sprinkle 1 tablespoon of flour and 1 teaspoon of paprika over the sautéed onion and garlic, stirring constantly for about 1 minute to form a roux. Set the roux aside.
Once the pork is cooked, remove it from the pot and set it aside to cool slightly. Add the cubed potatoes and sauerkraut to the pot with the beans and continue simmering for another 20–30 minutes, or until the potatoes are tender.
Shred the cooked pork into bite-sized pieces, discarding any bones and excess fat. Return the shredded pork to the pot.
Stir the prepared roux into the soup to thicken it slightly. Taste the soup and season with salt and black pepper as needed.
Simmer the soup for an additional 5–10 minutes to allow the flavors to meld together.
Serve hot with a slice of crusty bread or polenta on the side.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 4.3 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1193 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
