Bujta repa
Encyclopedia
Bujta repa is a Slovene
national dish. It was mostly made in Prekmurje
, the northeastern part of Slovenia
. The expression bujta comes from the verb form bujti (to kill). The dish was originally relished in winter at pig slaughter or koline.
It was prepared from fatty parts of the pig
's head, neck and skin, and sour turnip
s. It was necessary for bujta repa to be fatty and well larded. There was a rule that no steam should be seen rising from the dish. The colder the greasier, they believed. Now this custom is out of practise, since less lard
is used.
groats when turnips turn tender. When millet is cooked, make bright roux with chopped onions and red pepper powder. Add cold water and roux into millet.
Slovenia
Slovenia , officially the Republic of Slovenia , is a country in Central and Southeastern Europe touching the Alps and bordering the Mediterranean. Slovenia borders Italy to the west, Croatia to the south and east, Hungary to the northeast, and Austria to the north, and also has a small portion of...
national dish. It was mostly made in Prekmurje
Prekmurje
Prekmurje is a geographically, linguistically, culturally and ethnically defined region settled by Slovenes and lying between the Mur River in Slovenia and the Rába Valley in the most western part of Hungary...
, the northeastern part of Slovenia
Slovenia
Slovenia , officially the Republic of Slovenia , is a country in Central and Southeastern Europe touching the Alps and bordering the Mediterranean. Slovenia borders Italy to the west, Croatia to the south and east, Hungary to the northeast, and Austria to the north, and also has a small portion of...
. The expression bujta comes from the verb form bujti (to kill). The dish was originally relished in winter at pig slaughter or koline.
It was prepared from fatty parts of the pig
Pig
A pig is any of the animals in the genus Sus, within the Suidae family of even-toed ungulates. Pigs include the domestic pig, its ancestor the wild boar, and several other wild relatives...
's head, neck and skin, and sour turnip
Turnip
The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock...
s. It was necessary for bujta repa to be fatty and well larded. There was a rule that no steam should be seen rising from the dish. The colder the greasier, they believed. Now this custom is out of practise, since less lard
Lard
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative...
is used.
Preparation
Cook fleshy pig bones in water about 30 minutes. Then add grated sour turnips, spices and let simmer. Add milletMillet
The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult...
groats when turnips turn tender. When millet is cooked, make bright roux with chopped onions and red pepper powder. Add cold water and roux into millet.