Istrian Yota Hotpot Soup

You know, since Croatia is such a long strung-out country, every region lays claim to the National Dish, but since we are visiting Istria, it came down to two soups, a bouillabaisse style fish soup, and this one: Yota, and since it sounds so close to Yoda…

Anyway, this is the style of stick-to-the-ribs soup perfect for this early winter weather, and though it is not one that you throw together in five minutes, it’s well worth it.

Ingredients:

16 Oz dried Bortoli beans (or other brown beans)

3 Quarts cold water

3 large baking potatoes, peeled (Idaho)

4 fresh or dry Bay Leaves

1 ½ tsp red pepper flakes

1 lb Sauerkraut

2 Tbsp olive oil

1 medium onion, chopped,

½ lb smoked pork butt, parboiled

1 lb kielbasa, sliced into 2 in cubes

Salt & Pepper to taste

TRITO: (from the Italian for minced, ground, crushed)

4 cloves garlic, peeled,

½ cup carrot, shredded,

½ cup fresh parsley,

3 Tbsp olive oil

Instructions:

Place the beans in a deep bowl and pour in enough cold water to cover them by at least 4 inches. Soak the beans in a cool place for at least 8 hours, or overnight.

Bring a pot of salted water to a boil and add the pork butt. Boil for 30 minutes. Remove and set aside to cool, then chop into small pieces.

Drain the beans and transfer them to a tall, heavy pot. Add the water, potatoes, bay leaves and crushed red pepper. Bring to a boil over high heat. Reduce heat to a simmer, and simmer, stirring occasionally for 30 minutes.

Meanwhile, drain the sauerkraut and taste it. If it is mild, rinse it briefly in a colander under cold water and drain it again. If the flavor is more assertive, rinse it twice before draining.

Make the TRITO by combining all ingredients in a food processor or blender and process until very smooth. Stop the machine once or twice to scrape down the sides of the container.

In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until light golden, about 6 minutes. Stir in the trito and cook until fragrant and very lightly browned, about 2 minutes. Add about 1 cup of the bean cooking liquid to the skillet and bring to a boil.

Scrape the trito mixture into the soup pot. Add the chopped pork butt and simmer for 30 minutes. Add the sauerkraut and kielbasa and simmer for an additional 30 minutes, and it’s ready to serve.

The smoky odours will have everyone, including your dog, salivating. Enjoy