andrejthechef
SloveniaStewDinnerGluten-freeDairy-free

Bujta repa

Prekmurje farmhouse stew: shredded sour turnip and millet simmered with tender pork until thick, tangy and filling. Cold-weather food at its most rustic.

prep
20 min
cook
1 h 50 min
total
2 h 10 min
serves
6
level
medium
Bujta repa stew of sour turnip and millet with tender pieces of pork

Bujta repa is a traditional Prekmurje dish built around fermented turnip, the local cousin of sauerkraut, with millet to thicken it and pork for richness. Families made it when a pig was slaughtered, using the head, ribs and other cuts.

The turnip supplies a mild sourness, the millet swells into a porridge-like texture, and the whole thing is stirred, mashed lightly and served in deep bowls, often with pork cracklings on top.

Bujta repa is one of the twenty most famous Slovenian foods.

method

  1. Simmer the pork with the bay leaves and caraway in the water for 1 hour, skimming any foam, until nearly tender.

  2. Add the shredded sour turnip and the rinsed millet. Simmer gently for 35 to 40 minutes, stirring often, until the millet is soft and the stew is thick.

  3. Fry the onion in the lard until golden, add the garlic for 30 seconds, and stir the mixture into the pot.

  4. Lift out the pork, pull the meat from the bones, and return it to the stew. Season with salt and pepper.

  5. Serve hot, scattered with crisp cracklings if you have them.

chef's tips

  • Rinse the millet until the water runs clear, or it can taste bitter.
  • Sour turnip is sold in jars by Eastern European shops; sauerkraut is an acceptable but not traditional swap.
  • The stew thickens as it sits; add water when reheating.