In breve
The dish in short
- Dried borlotti beans, potatoes and sauerkraut (capuzi garbi in Trieste), with smoked pork.
- The sauerkraut simmers on its own with bay leaf and caraway, in the beans' cooking liquid, until it has absorbed it.
- A dark roux of olive oil, garlic and flour, browned until it darkens, takes the sauerkraut, then everything else.
- Cooked slowly for at least 40 minutes into a dense, creamy, sour soup.
- It needs a rest: made in the morning for the evening, and finished with pepper and raw olive oil.
Il video, Trieste, Friuli-Venezia Giulia
Jota
The video: Trieste bean, sauerkraut and potato soup
Trieste's dense winter soup of borlotti beans, potatoes and sauerkraut with smoked pork, bound with a dark roux of olive oil, garlic and flour, and on Italy's list of traditional foods of Friuli Venezia Giulia. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 30 min
- Cooking
- 3 h 10 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 14 steps, as in the recipe.
Altri video
