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Bujta repa

This was once a compulsory dish for lunch at pig-killing time on the farm, in which turnip and millet porridge are cooked together with a piece of pork or two thrown in.

Quantities for 5 persons:
500 g pickled turnips
400 g fresh pork bones (back)
60 g millet
50 g pig fat
50 g onion
20 g garlic
20 g flour
10 g grounded paprika pepper
1 bay leaf, some peppercorns, salt, marjoram

Preparation method
Put washed pickled turnips in a pot and add the bay leaf, some peppercorns, garlic, marjoram and the bones while cooking. When it is almost soft, add the washed millet which must remain on the surface so it does not stick to the pot. When the millet porridge is done, make a light brown roux with the fat, flour, onions and the grounded red paprika, stir cold water into the roux and pour over the cooked turnip and the millet porridge. Take the meat from the bone and add it to the turnip. Boil it for a while and add the spices if necessary.

Bujta repa is a culinary specialty closely related to a pig slaughter or koline. It is a compulsory dish for lunch or dinner. Bujta –stands for “killed” because a pig was slaughtered. It can be served as a hot pot or may be warmed up. Together with Bujta repa various types of blood sausages (buckwheat, millet, blood), pork roast, in Dolenjska region “rečica, is usually served. Modern eating habits require less fat in the dish.


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