Bujta Repa

Bujta Repa, a popular Prekmurje traditional dish, is traditionally prepared during the slaughtering season, which is late autumn or when it gets cold outside. Hence the name, as bujiti in the Prekmurje dialect means to slaughter. For preparation, we need simple homemade ingredients such as pork bones, sour turnips, and millet porridge. Connoisseurs say the dish is best when reheated at least once.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 80 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 2 kg Turnip

  • pieces Meat, pork, ribs

  • pieces Spices, bay (leaves)

  • pieces Salt, table

  • 200 g Millet, raw

Prežganje

  • 2 dl Fat, beef tallow

  • 3 pieces Onion, raw

  • 6 spoon Wheat flour, white, multi-purpose

  • 4 pods Garlic, fresh

  • pieces Spices, paprika

Steps

  1. Saw or cut the bones at the joints, being careful not to crush them too much. Taste the turnips; if they seem too sour, quickly rinse them with cold water.

  2. Wash the bones, place them in a large pot, and cover with enough cold water to fully submerge all the pieces. Bring to a boil and let the bones simmer on medium heat for 30 minutes. Add bay leaves, whole peppercorns, a teaspoon of freshly ground pepper, and a pinch of cumin.

  3. After 30 minutes of cooking, add the sour turnips and salt to the pot, adding more water if needed. Cook the turnips and bones on medium heat for about 40 minutes. When the turnips are halfway cooked or nearing the end of cooking, add the rinsed millet porridge to the pot, ensuring it stays on the surface of the turnips. Do not stir the dish, as the porridge might stick to the bottom of the pot. Once the porridge is cooked, remove the bones from the pot, strip the meat from them, and return the meat to the pot with the turnips and porridge.

  4. Finally, prepare the roux. Heat fat in a pan and sauté finely chopped onions. Add flour (ensuring the mixture doesn't become too runny or too thick) and cook until golden brown, stirring constantly. Add minced garlic, pour in about half a liter of cold water, and bring to a thick boil. Remove the pan from the heat.

  5. Just before adding the roux to the pot, quickly mix in ground paprika. Add the roux slowly, using only enough to thicken the dish nicely (Bujta Repa should not be too thick). Finally, season the dish with a bit of marjoram and serve it in an earthenware dish.

Nutrition Information (Per 100g)

  • Calories: 168.64 kcal
  • Fat: 11.37 g
    • Saturated Fat: 3.41 g
  • Carbohydrates: 6.81 g
    • Sugars: 1.42 g
  • Protein: 7.96 g
  • Fiber: 0.78 g