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Bean, Potato and Sauerkraut Soup

Source: The Italian Gourmet
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Active Time:  15 Minutes
Total Time:  14 Hours 15 Minutes
  Serves 6
A traditional soup throughout the Fruili-Venezia-Giulia region, Jota has always been a robust and flavorsome dish. In the versions used in modern cuisine there are a few slight changes. The pork fat used with a heavy hand in the past is no longer present, and instead of smoked pancetta we find simple de-fatted prosciutto.
2 1/2 cups fresh, or 1 1/4 cups dried red beans (borlotti)
4 or 5 potatoes, peeled
1 celery stalk
1 large onion
2 garlic cloves
2 bay leaves
3 oz prosciutto, with the fat removed
8 oz drained sauerkraut
salt and Freshly ground pepper
1 tablespoon all-purpose flour
3 tablespoons olive oil
Pinch of cumin
Bean, Potato and Sauerkraut Soup Recipe at
If using dried borlotti beans, soak them for 12 hours in cold water; drain.

Put the beans into a large saucepan of water with the whole potatoes, celery, onion, 1 garlic clove, 1 bay leaf and half the prosciutto. Cook slowly for 1 1/2 hours.

Meanwhile, brown the flour in a small skillet with a minimum of fat (a few scraps from the prosciutto, which are then removed). Set aside.

Squeeze the moisture from the sauerkraut and put it into another saucepan with salt, pepper, 1 bay leaf, 1 garlic clove, the remaining prosciutto, the browned flour and water to cover. Cook for 1 hour.

Take 2 or 3 ladlefuls of soup with the celery, some of the beans and 2 potatoes, and blend in a food processor. Return this to the saucepan and add the sauerkraut mixture. Cook for 30 minutes more and adjust the seasoning. Add the olive oil and cumin. Serve warm rather than hot.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 373
Fat. Total: 14g
Fiber: 9g
Carbohydrates, Total: 47g
Sodium: 745mg
% Cal. from Fat: 34%
Cholesterol: 12mg
Protein: 15g
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