Jota Sauerkraut Bean And Pork Soup Recipes

JOTA: SAUERKRAUT, BEAN AND PORK SOUP

Jota: Sauerkraut, Bean and Pork Soup image

Mario Batali's recipe for a hearty, warming Northern Italian soup, pronounced "hota". You can use any good chicken stock with good results, but Recipe #471225 will give the best. Other beans, such as pinto or borlotti, can also be used. This recipe is from a 2001 Food Network show and is no longer available on their web site. Use pancetta or bacon in place of speck, if unavailable. Prep time is for soaking the beans.

Provided by zeldaz51

Categories < 4 Hours

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

10 ounces dried kidney beans
3 tablespoons extra-virgin olive oil
1 1/2 lbs pork shoulder, fat trimmed, cut into 1-inch cubes
salt and pepper
1/4 lb slice speck, finely diced
3 large sage leaves, finely chopped
2 tablespoons fresh Italian parsley, finely chopped
4 garlic cloves, peeled and minced
1 quart mario's brown chicken stock or 1 quart other good chicken stock
8 ounces sauerkraut, rinsed and drained
1/3 cup polenta flour

Steps:

Bring the kidney beans to a boil in a large pot with plenty of salted water. Remove from the heat, cover and set aside for 1 hour.
In a large casserole or Dutch oven, heat the olive oil over high heat. Season the pork well with salt and pepper and sear on all sides, working in batches if necessary, and remove the meat when it is browned. Add the speck, sage, parsley, and garlic and saute for 5 minutes before returning it to the casserole.
Drain the beans and add them to the casserole with the stock and the sauerkraut and bring to a simmer. Cook the mixture slowly for 45 minutes, or until the pork is very tender and the beans are cooked through.
Slowly sprinkle the polenta over the stew and stir constantly for 10 minutes, or until the polenta has expanded. Season with salt and pepper, to taste, and serve.

MARIO'S BROWN CHICKEN STOCK

Mario's Brown Chicken Stock image

Make and share this Mario's Brown Chicken Stock recipe from Food.com.

Provided by zeldaz51

Categories < 4 Hours

Time 2h25m

Yield 1 1/2 quarts

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
3 1/2 lbs chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 celery ribs, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems

Steps:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve.
Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Nutrition Facts : Calories 2668.7, Fat 188.1, SaturatedFat 50.2, Cholesterol 815.7, Sodium 1119.3, Carbohydrate 36.3, Fiber 10, Sugar 16.6, Protein 199.2

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