Entree: Slovenia – National Cuisine – Bujta Repa (Hearty Slovenian pork and turnip stew traditionally prepared after the pig slaughter)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 3 lb (1.36 kg) mixed pork (shoulder and ribs), cut into 1–2 inch pieces
- 6 oz (170 g) smoked slab bacon or smoked pork belly, diced
- 2 tbsp (30 ml) pork fat or vegetable oil
- 2 large onions, chopped (about 10 oz / 280 g)
- 3 cloves garlic, minced
- 4 cups (480 g) grated turnips (or 12 oz / 340 g sauerkraut, drained, as variation)
- 3 medium potatoes, peeled and cut into 1-inch pieces (about 1 lb / 450 g)
- 1 tbsp (15 g) sweet paprika
- 1 tsp (5 g) caraway seeds, lightly crushed
- 2 bay leaves
- 4 cups (960 ml) water or unsalted broth
- 1–2 tsp (5–10 g) salt, to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour (optional, for thicker stew)
- 2 tbsp (30 ml) sour cream or plain yogurt, to finish (optional)

Instructions

1. In a large heavy pot or Dutch oven over medium heat, render the diced smoked bacon in the pork fat or oil until the fat is released and the pieces are golden, about 6–8 minutes.
2. Add the pork pieces and brown on all sides, working in batches if necessary so they color rather than steam, about 8–10 minutes total.
3. Push the meat to the side, add the chopped onion and sauté until soft and translucent, about 6 minutes. Stir in the minced garlic and cook 1 minute until fragrant.
4. Sprinkle in the paprika and crushed caraway, stir quickly to coat the meat and onions, then add the grated turnips (or drained sauerkraut) and the potato pieces.
5. Add the bay leaves and pour in the water or broth to just cover the ingredients. Bring to a gentle simmer, then reduce heat to low, cover, and simmer until the pork is tender and flavors meld, about 1.5–2 hours.
6. If a thicker stew is desired, whisk the flour with 3–4 tbsp (45–60 ml) cold water into a slurry and stir into the simmering stew; cook uncovered for another 10–15 minutes to thicken. Adjust seasoning with salt and pepper.
7. Remove bay leaves. Stir in sour cream or yogurt if using, or serve spooned with a dollop on each portion.
8. Serve hot with coarse rye bread or boiled potatoes and pickles, per Slovenian tradition.