Bujta Repa — Print Recipe — The Culinary Codex

A hearty Prekmurje turnip stew featuring shredded fermented turnips simmered with millet, garlic, and bay leaves into a thick, tangy comfort dish.

Ingredients

800g fermented turnips (kisla repa), drained and shredded
150g millet, rinsed
2 large onions, diced
4 cloves garlic, minced
3 tbsp sunflower oil
2 bay leaves
1 tsp sweet paprika
1 tsp caraway seeds
1L vegetable broth
Salt and pepper

Instructions

1 Heat oil in a large pot, sauté onions until golden, about 8 min. Add garlic and paprika, cook 1 min.
2 Add shredded fermented turnips and stir to coat with the onion mixture.
3 Add millet, bay leaves, caraway seeds, and vegetable broth. Stir to combine.
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.
5 Remove bay leaves, season with salt and pepper.
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.