Traditional Slovenian Prekmurska Bujta Repa | Sour Turnip, Pork & Millet Recipe

Prekmurska Bujta Repa is a hearty one-pot Slovenian dish, traditionally enjoyed during the winter months around “koline”, an important Slovenian culinary tradition. Koline refers to the seasonal pig slaughter, which provides fresh pork and other meat products that are used in a variety of classic Slovenian recipes.

This flavourful dish combines pork, sour turnip, and millet to create a comforting, rustic meal that embodies authentic Slovenian home cooking. The pork from koline is also used in other beloved dishes, such as Slovenian homemade sausages and various regional specialties. Perfect for a cozy family dinner, Prekmurska Bujta Repa celebrates the rich heritage and flavours of Slovenia’s traditional cuisine.

Step by Step instructions here: https://youtu.be/4AO-riKn1Nc

Ingredients

• 1-1.5kg Pork shoulder, including bones
• 1 jar (1 litre) Pickled Grated Turnip
• 1/3 cup uncooked millet 
• 2 x small onions, diced
• 2-3 garlic cloves, minced
• 2 x dried bay leaves
• about 1 litre of water, plus 1 cup of water for 'roux'
• 2 Tbsp's homemade lard, butter, oil
• 2 1/2 Tbsp's flour
• 2 Tbsp's paprika
• salt, pepper to taste, *1/2 chicken cube (optional)

1. Place 1 litre jar of pickled grated turnip into a large pot, including the juices in the jar.
2. Add the cut up pieces of pork pieces over top of the turnip, including the bones and the 2 bay leaves.
3. Cover the turnip and meat with about 1 litre of water. Cover pot slightly, cook and boil for about 45-60 minutes. 
4. After cooking the turnip, add the 1/3 cup of uncooked millet. Sprinkle on top, trying to not allow the millet to reach the bottom of the pot to avoid it from sticking to the bottom of the pot during the cooking process. Cook the millet for around 20-30 minutes to allow to fully cook.
5. In a frying pan, add 2 Tbsp's homemade lard (or butter or oil). Add the diced onions and 2 1/2 Tablespoons of flour.  Add in the 2-3 minced garlic cloves.
6. Fry together until onions start to get lightly browned, and it starts to thicken, then sprinkle in 2 tsp's of paprika.
7. Once its all nicely combined, pour in about 1 cup of water. Mix well to get a nice 'roux mixture'..
8. Add the 'roux' to the 'Bujta Repa' hot pot.
9. Last add in the spices: 1 tsp marjoram, salt & pepper to taste. (*optional: add in 1/2 chicken bouillon cube)

I want to see your delicious photos!

I hope this recipe becomes a new favourite for you and your family. If you make something and post it on social media, please tag #sloveniankitchen or @slovenska_kuhinja so I can see it on Facebook and Instagram too! 

Lots of love, 

Michelle Pušič Ryall XO