BUJTA REPA | Sour Turnip, Pork and Millet | Prekmurska Bujta Repa po receptu moje mame

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, while tofu is a good vegetarian alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt provides similar creaminess with less fat.

Place 1 liter jar of pickled grated rutabaga, including juices, inside a large pot.

Add pork pieces and 2 bay leaves to the pot.

Pour in 1 liter of water, ensuring it covers everything nicely.

Set the pot on medium heat and allow it to cook and boil for about 45 minutes to an hour.

Add 1/3 cup of kasha (uncooked millet) on top of the mixture, ensuring it does not sink to the bottom.

Cook the millet for about 20 to 30 minutes until fully cooked.

In a separate pan, heat 2 tablespoons of homemade lard (or butter/oil) to make a roux.

Add diced onions to the pan and 2.5 tablespoons of flour, mixing until a thick consistency and golden brown color is achieved.

Add 2-3 minced garlic cloves to the roux mixture and continue cooking until onions are golden brown.

Stir in 2 teaspoons of paprika into the roux mixture and mix until combined.

Pour in 1 cup of water into the roux mixture and mix well.

Combine the roux mixture into the pot with the rutabaga and pork, ensuring it is nicely mixed.

Add 1 teaspoon of marjoram and season with salt and black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens