Rosa Cooking

Bujta repa

Traditional dish from Prekmurje, suitable for winter and slaughter time.

Preparation steps

  • Put in a little water to cook the meat for half an hour. then add the beets, add a little salt as the beets are already a little salty, add the bay leaf and pepper and cook for 30 minutes. Then add the buckwheat porridge and cook for 15 minutes.
  • In another bowl, melt the fat, fry the onion on it, add the garlic, stir a little, add the flour and make a light paste. Add a little water to the mixture and shake it on the beets and cook for another 10 minutes.


Serve as a standalone dish. Separate the meat from the bones and place on top of the cooked beets.



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