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