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.

Serving

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

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