Director of Operations Marin Kirin, www.falkensteiner.com

Ingredients (4 persons):

• 300g shredded Sauerkraut
• 200g dried white (haricot) beans, soaked in water over night
• 500g smoked spare ribs (alternatively ears or tail)
• 100g smoked bacon (Pancetta), finely chopped
• 1 onion
• 2 cloves crushed garlic
• 1l beef stock
• Bay leaf, salt, ground pepper, flour, butter, olive oil

Recipe:

Wash and drain the sauerkraut.
Boil the beans in the same water they were soaked in a sauce pan until tender.
Dry the beans and set them aside and finely chop the vegetables and bacon.
Heat the oil in sauce pan and gently sauté onion, spare ribs, bacon, garlic and bay leaf until onion is golden brown.
Add shredded sour cabbage and simmer over low fire for 15 min.
Add beans and beef stock.
Bring to boil simmering gently and stir in 2 table spoons mixture of flour and butter to thicken the soup. (Alternatively just before cooking is completed add 200g potatoes and cook until they soften.)
Simmer further 10 minutes and season to the taste with salt and pepper.
Remove the spare ribs and serve separately from the jota.