Bujta repa (sour turnip hot pot or pork with pickled grated turnips) 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.[1][2]

It was prepared from fatty parts of the pig's head, neck and skin, and sour turnips. 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.[3]

References

  1. ↑ Slovenian Cuisine: Cookbook of Southern Slavs. L.Prochazka (2017) 90 pag. ISBN 1979472424, ISBN 978-1979472425
  2. ↑ The Food and Cooking of Slovenia: Traditions, ingredients, tastes & techniques in over 60 classic recipes . J,Bogataj (2009) 128 pag. ISBN 1903141605, ISBN 9781903141601
  3. ↑ Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. ISBN 978-961-6531-39-9

See also

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