Bujta Repa – Sour Turnip Hot Pot
Bujta Repa must be included on any list of the top Slovenian lunch meals. The name may raise some eyebrows: Repa means "turnip," whereas Bujta implies "kill" or "slaughter"! Actually, the latter relates to the fact that villagers obtain supplies for cooking it from slaughterhouses. Bujta Repa is a spicy stew made with grated pickled turnip, spices, and various pig parts like the head, skin, or neck. Additionally, boiling beans and a generous amount of lard are required for the stew to obtain its fatty, wintertime-enduring reputation. It is typically served with millet.
High-quality Bujta Repa should not have had any steam in the past. It has to be chilly and oily as well. Needless to say, the practice has long since passed. Slovenians in Prekmurje, the northeastern region, first came up with the dish as a way to survive winter. Today, some vegetarian recipes replace fatty, meaty ingredients with wholesome plant-based stuff. Anyway, the stew is still a wonderful option to spend your winter.
Ingredients
- 1000 grams of sauerkraut, 800 grams of pork meat, 40 grams of flour, 300 grams of millet seeds, Two cloves of garlic, One mid - sized onion, Canola oil, Salt and pepper
Instructions
- Let the meat with turnip boil lightly together and cook.
- When you see that the meat is almost soft, add the unmade porridge.
- Add bay leaf and salt (according to your taste, usually 2 teaspoons).
- Mix the oil and flour and add chopped onion and garlic.
- Pour over a bit of cold water and mix, then stir it all in with the meat and turnip.
- Add it to boiling again and add salt
- Take out the meat and cut it into slices
- You can serve the turnip in a bowl with the slices on top
