Bujta repa

Yesterday, I realized that I have not told you about any traditional recipes from the very eastern part of my country, and I decided to change that. The dish I will tell you about today, is called ‘bujta repa’.

Bujta repa is, similar to jota, a dish made out of sauerkraut, but it tastes completely different. The whole preparation from start to finish will take about two hours, which is not bad at all, especially considering how good this dish is.

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This is how bujta repa looks like.

Ingredients

• 1000 grams of sauerkraut
• 800 grams of pork meat
• 40 grams of flour
• 300 grams of millet seeds
• Two cloves of garlic
• One mid - sized onion
• Canola oil
• Salt and pepper

Preparation

It is fairly easy to make bujta repa. All you need is a large bowl. In there, put the sauerkraut (including all the liquid) and the meat. I usually do not cut up the meat at all, but some recipes suggest that you do. Well, at the end, it will taste the same.

Cook over medium heat, and add salt and pepper up to taste. After about twenty minutes, add the millet seeds and stir well. Cook for another ten minutes and set aside.

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Millet seeds.

Then, take a small bowl, put oil in it and add flour. This will allow the bujta repa to thicken. Add diced onion and garlic. Once the mixture turns yellowish, pour it into the large bowl and stir well. Bring everything to a boil and once the dish cools down, it is ready to be eaten.

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Preparing the thickening mixture.

Storage and serving suggestions

My favourite way to serve bujta repa is with bacon bits on top, but they serve more for the decoration purposes. You can store bujta repa in an airtight container for up to a week, it will taste just as good as on the first day.

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A traditional way of serving bujta repa.

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