Jota

Jota is a traditional dish that's popular in Istria, parts of Slovenia, and northeastern Italy, specifically the territories that were under Austro-Hungarian rule. The only constants in this stew or thick soup are sauerkraut, beans, and potatoes, with regionally variable ingredients such as lard, garlic, bay leaves, olive oil, pancetta, and flour.

Once cooked, this hearty dish is typically served warm in deep bowls with bread on the side. Jota is especially popular in winter and it's said that it tastes even better once it's reheated on the following day. In Trieste, the dish is called la jota triestina, in Istria it's istarska jota (Istrian jota), while Slovenia has two versions – vipavska jota (jota from Vipava) and kraška jota (Karst jota).