Bujta Repa (Turnip and Pork Stew)
The Quirky Foodster Team
Ingredients
- Turnips, peeled and coarsely grated — 1 kg (2.2 lb)
- Smoked pork shoulder or ribs, cubed — 400 g (14 oz)
- Onion, finely chopped — 1
- Lard or sunflower oil — 2 tbsp
- Plain flour — 2 tbsp
- Sweet paprika — 1 tsp
- Bay leaf — 1
- Water — 1 L (4 cups)
- Salt and black pepper, — to taste
- Chopped fresh parsley, to finish — 1 tbsp
Method
- In a large pot, heat the lard and sauté the onion until translucent, about 5 minutes.
- Add the smoked pork and cook for 5 minutes to render some fat and colour the meat lightly.
- Stir in the grated turnip, bay leaf and water. Bring to a boil, then reduce to a simmer and cook, covered, for 1 hour 15 minutes until the pork is tender.
- In a small bowl, whisk the flour with a little cold water to form a smooth slurry, then whisk in the paprika.
- Stir the slurry into the stew and simmer uncovered for a further 15–20 minutes, stirring occasionally, until thickened.
- Season with salt and pepper, remove the bay leaf, and finish with chopped parsley before serving.
Introduction: Bujta repa hails from the Prekmurje region in Slovenia's northeast, where fermented and fresh turnips were once a winter staple crop.
Cultural Background: Bujta repa hails from the Prekmurje region in Slovenia's northeast, where fermented and fresh turnips were once a winter staple crop. Cooked slowly with smoked pork and thickened with flour, the dish carries a mild tang and deep savoury flavour, and is traditionally eaten in the colder months when root vegetables were at their most plentiful in farmhouse cellars.
Tips: Grating the turnip coarsely (rather than dicing) gives the stew its traditional soft, thickened texture. A splash of white wine vinegar at the end brightens the earthy flavour if desired.
Variations: Some Prekmurje households add a spoonful of sour cream to finish for extra richness. Sauerkraut can be added alongside the turnip for a tangier, jota-like variation. Vegetarian / Vegan Note An authentic vegetarian version is uncommon, as the smoked pork is central to the dish's flavour; smoked paprika and vegetable stock offer only a loose approximation.
Storage: Refrigerate for up to 3 days in an airtight container; the flavour improves the next day.
Reheating: Reheat gently on the stovetop over low heat, stirring, adding a little water if too thick. Nutrition (Approx. per Serving) Approx. 310 kcal, 20 g protein, 15 g fat, 22 g carbohydrate per serving.
FAQs:
Q: What kind of turnip should I use?
A: Standard white or purple-top turnips work well; choose firm, small-to-medium roots for the best flavour.
Q: Can I freeze bujta repa?
A: Yes, it freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
- Turnips, peeled and coarsely grated — 1 kg (2.2 lb)
- Smoked pork shoulder or ribs, cubed — 400 g (14 oz)
- Onion, finely chopped — 1
- Lard or sunflower oil — 2 tbsp
- Plain flour — 2 tbsp
- Sweet paprika — 1 tsp
- Bay leaf — 1
- Water — 1 L (4 cups)
- Salt and black pepper, — to taste
- Chopped fresh parsley, to finish — 1 tbsp
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