A hearty Prekmurje turnip stew featuring shredded fermented turnips simmered with millet, garlic, and bay leaves into a thick, tangy comfort dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep earthenware bowl
Garnishes: paprika, fresh bread
Accompaniments: crusty bread
Instructions
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1
Heat oil in a large pot, sauté onions until golden, about 8 min. Add garlic and paprika, cook 1 min.
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2
Add shredded fermented turnips and stir to coat with the onion mixture.
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3
Add millet, bay leaves, caraway seeds, and vegetable broth. Stir to combine.
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4
Bring to a boil, then reduce heat and simmer covered for 40-50 min until millet is very tender and the stew is thick.
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5
Remove bay leaves, season with salt and pepper.
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6
Serve in deep bowls as a complete meal with crusty bread.
Did You Know?
Bujta repa was traditionally made during pig-slaughtering season in Prekmurje, but this vegetarian version with millet is equally traditional and satisfying.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
- ladle
Garnishing
paprika, fresh bread
Accompaniments
crusty bread
The Story Behind Bujta Repa
Bujta repa is the signature winter dish of Slovenia's Prekmurje region, where turnip fermentation was essential for winter nutrition. The tangy fermented turnips combined with millet create a dish that is uniquely Prekmurje — hearty, sour, and deeply warming.
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