La jota triestina

La jota triestina is a traditional soup originating from Trieste. Although there are various versions, the dish is usually made with a combination of beans, olive oil, potatoes, sauerkraut, flour, pancetta, garlic, cumin, bay leaves, salt, and pepper. The garlic, pancetta, and potatoes are fried in olive oil and mixed with the beans. The mixture is covered with water, covered, and simmered until the beans are tender. A mixture of sauerkraut, cumin, and bay leaves is boiled until the liquid has almost evaporated. The flour is cooked in oil until brown, and it's then mixed with the cooked sauerkraut and half of the bean mixture, while the other half is run through a food mill and it's then added to the soup. Once it gets thick enough, la jota is seasoned to taste and it's then served warm as an appetizer or as an accompaniment to meat dishes. It is said that the soup tastes even better once it's reheated.