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Italy’s Best Kept Secret



Italy’s Secret Soup 🇮🇹🥬🥔

J is for Jota Triestina.

This soup was absolutely delicious and left me feeling cozy and warm. I tend to dislike sauerkraut, so I made my own for this recipe to control the tanginess how I like it. It turned out fantastic by following this recipe, but fermenting can be tricky and sometimes dangerous, so I’m just going to recommend you do whatever you’re comfortable with here.

Homemade Sauerkraut:
1 ½ tsp Salt per 1 lb Cabbage (9g Salt per 450g Cabbage)

-Clean up the cabbage and remove the root/core/stem. Cut up all the leaves into thin strips.

-Mix the sliced cabbage in a bowl with the salt. Let it sit for about 20 minutes then start kneading and crushing by hand for about 10 mins until the cabbage has released all its juices.

-Put the cabbage and all the juice into a glass or ceramic jar and squeeze it down. Make sure the cabbage is completely submerged under the liquid.

-NOTE: The cabbage must remain submerged completely during fermentation, otherwise mold will form. Just check every day and mash the cabbage down or add some saltwater till it’s covered.
– Cover the jar with plastic wrap (if you use a lid, just release the air pressure once a day) and leave the jar somewhere cool for 2 weeks.

JOTA RECIPE:
300g Borlotti Beans (Dried)
1.5l Water
10g Salt
4 Bay Leaves
100g Pancetta
4 Gold Potatoes
2 Tbsp of olive oil
1 Clove Garlic
2 Tbsp AP Flour
450g of Sauerkraut
1 tsp Cumin Seeds
Salt and Pepper (To Taste)

-Soak the beans overnight

-Strain the beans and simmer them with the water, salt, bay leaves and pancetta for 90 mins.
-Peel and cut the potatoes. Add them to the beans and cook till done 15-20 mins

-While those cook, make the roux from the garlic, oil, and flour. Stir constantly till the mixture turns dark gold. Then remove the garlic and add to the soup.

-In another pan, toast the cumin seeds in hot oil for 20-30 seconds, then add the sauerkraut and cook for 10 mins

-Pull out about a cup of beans and potatoes, blend until smooth, and add back to the soup.

-Add everything together, and salt and pepper to taste.

#italianfood #soup #recipe #cooking #potatoes

I don’t know who needs to hear this but Italian food is more than just Pizza and Pasta Jay is fortina to be perfectly honest when I started the ABCs of Italian food I had no idea what I was going to do for J because there is no letter J in the

Italian alphabet but because I love learning dishes from you I asked for help and one of you introduced me to this dish from the northern city of Trieste think about it if Beyonce can make the number one country song and doves can be the mascot of soap and and

Chocolate why can’t Italians make a delicious sauerkraut soup this soup also has Botti or Cranberry beans bay leaves panchetta potatoes and then a rue made from olive oil garlic and flour making this soup takes time and patience so do yourself a favor and make a big portion

Because trust me even though this isn’t the most famous food to come out of Italy you’re going to want seconds

37 Comments

  1. @TriggTube

    Italy’s Secret Soup 🤫🇮🇹🥬

    J is for Jota Triestina.

    This soup was absolutely delicious and left me feeling cozy and warm. I tend to dislike sauerkraut, so I made my own for this recipe to control the tanginess how I like it. It turned out fantastic by following this recipe, but fermenting can be tricky and sometimes dangerous, so I’m just going to recommend you do whatever you’re comfortable with here.

    Homemade Sauerkraut:
    1 ½ tsp Salt per 1 lb Cabbage (9g Salt per 450g Cabbage)

    -Clean up the cabbage and remove the root/core/stem.
    -Cut up all the leaves into thin strips.

    -Mix the sliced cabbage in a bowl with the salt. Let it sit for about 20 minutes then start kneading and crushing by hand for about 10 mins until the cabbage has released all its juices.

    -Put the cabbage and all the juice into a glass or ceramic jar and squeeze it down. Make sure the cabbage is completely submerged under the liquid.

    -NOTE: The cabbage must remain submerged completely during fermentation, otherwise mold will form. Just check every day and mash the cabbage down or add some saltwater till it’s covered.
    – Cover the jar with plastic wrap (if you use a lid, just release the air pressure once a day) and leave the jar somewhere cool for 2 weeks.

    JOTA RECIPE:
    300g Borlotti Beans (Dried)
    1.5l Water
    10g Salt
    4 Bay Leaves
    100g Pancetta
    4 Gold Potatoes
    2 Tbsp of olive oil
    1 Clove Garlic
    2 Tbsp AP Flour
    450g of Sauerkraut
    1 tsp Cumin Seeds
    Salt and Pepper (To Taste)

    -Soak the beans overnight

    -Strain the beans and simmer them with the water, salt, bay leaves and pancetta for 90 mins.
    -Peel and cut the potatoes. Add them to the beans and cook till done 15-20 mins

    -While those cook, make the roux from the garlic, oil, and flour. Stir constantly till the mixture turns dark gold. Then remove the garlic and add to the soup.

    -In another pan, toast the cumin seeds in hot oil for 20-30 seconds, then add the sauerkraut and cook for 10 mins

    -Pull out about a cup of beans and potatoes, blend until smooth, and add back to the soup.

    -Add everything together, and salt and pepper to taste.

    #italianfood #cooking #recipe #potatoes #soup

  2. @d3cent

    TRIGGGG TUBEEEEE 🎉 I saw a man on a billboard in Malta a few days ago who looked just like you

  3. @viraaj8225

    Drinking this soup nice and hot on a cold wintery evening would be like a dream.
    Great video as always! 🔥

  4. @fusadiluna

    Looks amazing 😍
    As a southern italian I had never heard of this dish and I can wait to try it!
    Have you already found a recipe for k, w, x and y?

  5. @akicauchemar7286

    As a child this type of soup was the bane of my existence. I used to call it "dirty soup" because you couldn't see the bottom and it had a lot of stuff floating in it. To this day, chunky soups just make me uncomfortable, I like them fully liquid or creamy.

  6. @nazam8211

    This is the kind of soup that probably has a deep history, something like: "it started as a poor man's soup post (insert any war) when people couldn't buy fancy ingredients and roads to town were damaged anyway so people cooked with whatever they had in their gardens/pantries, but was eventually recognised for is heartiness and started being served at upper class and royal events" 😅

  8. @lokavskagwba4595

    I think now is even more popular in Slovenia then in Italy. There is also a variant with fermented turnip instead of cabbage. And many others slight variations exsists depending on the region.

  16. @palkarsai3668

    Triest used to be a part of the Austrian Empire so there is your cabbage coming from 🙂 This is an interesting dish (in a good sense), not gonna lie.

  18. @akrasireinard1256

    This whole thing sounds really interesting – both this specific dish (which I've never heard of, and I'm Italian :') ) ant the concept itself. Looking through the other comments I got that you're with no idea for X, Y, W: the only thing I can say is that those letters (j, k, x, y, w) do NOT actually exist in the Italian native alphabet ✌🏻 I guess you'll either find a really local recipe with those letters taken from the local dialect pronunciation, or something which might have originated from other cultures like from the germanic area 🤔 I'm sorry tho I can't be of more help ㅠㅠ

  19. @GeaL85

    I'm from Slovenia and I love jota. 🥰 It's a simple dish that always feels like a hug ❤

  20. @ChrisS310

    I knew this soup had German influence before I googled it. 😂 Looks pretty good. It’s kind of like pasta fagioli with cabbage and potatoes.

  22. @soshv547

    It’s funny that the video is about Italian food and the song is about Texas 😂😂😂😂

    Jk , love your videos

  25. @mikelytou

    What the hell?
    They only have 21 letters in their alphabet???
    That is crazy.
    The soup sounds good too

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