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Bujta repa — fermented turnips and millet

Bujta repa — fermented turnips and millet

  • Main course
  • Slovenian

A thick fermented turnip and millet stew, bound with an onion and sweet paprika roux.

Active time25 min

Cooking1 h 15 min

Total1 h 15 min

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Ingredients

  • 1 bay leaf
  • 4 garlic cloves
  • 500 g fermented turnips
  • 1 small onion
  • 1000 ml water
  • 2 tbsp wheat flour
  • 5 black peppercorns
  • 4 tbsp sunflower oil
  • ½ tsp dried marjoram
  • 1 tbsp ground sweet paprika
  • 1 pinch of ground black pepper — optional
  • 1 tsp salt
  • 80 g raw hulled millet

Preparation

  1. Taste the turnips. If very sour, rinse briefly and drain. Put them in a saucepan with the water, peppercorns and bay leaf. Bring to the boil, reduce the heat and cover. Simmer for 40 min, until the turnips soften.

    1 bay leaf
    500 g fermented turnips
    1000 ml water
    5 black peppercorns
    • saucepan
    • lid
    • colander

  2. Rinse the millet in a sieve. Scatter it over the turnips, cover and continue simmering gently for 15 min. Meanwhile, prepare the roux.

    80 g raw hulled millet
    • sieve
    • saucepan
    • lid

  3. Peel and chop the onion and garlic. Heat the oil in a frying pan. Cook the onion until soft. Add the flour and stir over low heat for 5 min. Add the garlic and stir until fragrant, then add the paprika, marjoram and salt. Stir for a further 1 min, without burning the paprika.

    4 garlic cloves
    1 small onion
    2 tbsp wheat flour
    4 tbsp sunflower oil
    ½ tsp dried marjoram
    1 tbsp ground sweet paprika
    1 tsp salt
    • knife
    • chopping board
    • frying pan
    • wooden spoon

  4. Take a little broth from the saucepan and stir it into the roux. Stir the loosened roux into the turnips. Cook gently for 10 min, stirring to prevent sticking. The millet should be tender and the stew thickened. Remove the bay leaf, add the optional ground pepper if desired and serve hot.

    1 pinch of ground black pepper — optional
    • saucepan
    • wooden spoon
    • ladle

Allergens

  • Gluten

Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Bujta repa — fermented turnips and millet