Bujta repa (Bujta turnip )

Put pork bones with meat in water and cook for half an hour.

Add whole peppercorns, bay leaves, and season.

While the bones are cooking, boil the beets a little, soak the millet porridge, and cook and roast the pechenitsa.

When the meat on the bones is cooked, take it out of the water and shred it, then return it to the water with the turnip and cook until the turnip is also cooked.

Make a base by frying the onion in oil, then add flour, garlic, and sweet pepper.

Pour the base over the turnips.

Add the soaked millet porridge and cook for 15-20 minutes.