Recipe Instructions:
Ingredients:
• 500 grams pork shoulder or pork ribs, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons lard or vegetable oil
• 1 large turnip, peeled and diced
• 1 cup sauerkraut, drained
• 1/2 cup millet
• 1 bay leaf
• 1 teaspoon caraway seeds
• Salt and pepper to taste
• Water or broth, as needed
Instructions:
1. Prepare the Pork:
• In a large pot or Dutch oven, heat the lard or vegetable oil over medium heat. Add the diced pork and brown on all sides.
2. Cook the Aromatics:
• Add the chopped onion and minced garlic to the pot with the pork. Cook until the onion is translucent, about 5 minutes.
3. Add Turnips and Sauerkraut:
• Stir in the diced turnip and sauerkraut. Cook for another 5 minutes, stirring occasionally.
4. Simmer the Soup:
• Add enough water or broth to cover the ingredients in the pot. Stir in the millet, bay leaf, and caraway seeds. Season with salt and pepper to taste.
• Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes to 1 hour, or until the turnip and pork are tender and the flavors have melded together.
5. Serve:
• Remove the bay leaf before serving.
• Serve hot, garnished with fresh parsley if desired.
Note:
• Bujta Repa is traditionally served hot and is a hearty dish perfect for colder weather. It pairs well with crusty bread or a side of boiled potatoes.
