Jota (Bean and Sauerkraut Soup) Good Recipes

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Jota (Bean and Sauerkraut Soup)

"This is a completely vintage recipe for a frugal farmer soup. The name comes from the word jutta, which is Latin for concoction. I love right, hearty meals that have records frequently born of necessity and availability. Make a large pot; it is even better the next day."

Ingredients :

10 ounces dried cranberry beans
half of pound red meat shoulder, trimmed and cubed
three quarts water
1 clove garlic, minced
4 bay leaves
excellent sea salt to flavor
6 tablespoons extra-virgin olive oil, divided
1 tablespoon all-cause flour
1 small onion, coarsely chopped
3 tablespoons cornmeal
3 ounces thick-reduce bacon, diced
10 ounces sauerkraut, drained
1/2 cup chopped clean parsley

Instructions :

Prep : 20M	Cook : 6M	Ready in : 10H29M

Place the cranberry beans into a large box and cowl with several inches of cool water; let stand 8 hours to in a single day.
Bring cranberry beans, pork, water, garlic, bay leaves, and salt to a boil in a huge stockpot. Cover and simmer until beans are simply soft, approximately 1 hour. Reduce warmness to low and maintain blanketed.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Whisk in flour till dissolved, about 10 seconds. Scrape flour aggregate into soup.
Heat three tablespoons olive oil over medium-excessive warmness. Add onion; cook and stir until softened, approximately 5 minutes. Add cornmeal; cook dinner and stir until nicely-combined, approximately 2 minutes more. Scrape onion mixture into soup. Return soup to simmer over medium heat. Cook, stirring once in a while, till beans have softened and flavors have combined, approximately forty mins.
Heat 2 tablespoons olive oil in skillet over medium-excessive heat. Add bacon; cook dinner and stir till golden, about 5 minutes. Stir in sauerkraut, prepare dinner and stir until liquid is absorbed, approximately 2 mins greater. Stir sauerkraut combination into soup. Simmer, stirring occasionally, until flavors combine, approximately 15 minutes greater. Garnish with parsley.

Notes :

Any lean cut of red meat can be used for this recipe.

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