Page 17 - Urban Diversity Kochbuch Englisch

SOUR TURNIP HOT POT

INGREDIENT S PREP AR A TION

• 1000 g pickled white turnips The most important ingredient of bujta repa is pickled turnips.
• 700 g meaty pork bones The turnip has to be properly pickled, not too sour, so you can
• 1 teaspoon ground black pepper corns still taste the turnip, and they must be soft, but at the same
• 200 g millet kasha time firm enough to bite. If the turnips are too sour, you can
• 4 tablespoons lard rinse them under running water. Place the meaty bones in the
• 2 tablespoons flour pot and cover them with cold water. Add pepper, bay leaves
• 2 large onions and a gently crushed garlic clove (place the garlic clove on a
• 1 teaspoon dry, ground red paprika board and press with the flat of a knife to slightly open). Cook
• 1 garlic clove the bones almost completely, or just enough so that the meat
• 2 tablespoons cumin begins to slightly fall off the bones. Remove the bones from the
• 1 tablespoon marjoram pot and store them.
• 3 bay leaves Add sour turnips to the water in which the bones were
cooked. Add salt. Cook until turnips become somewhat soft.
In the meantime separate the meat from the bones. Discard
the bones. When the turnips are half cooked, add the meat
and millet kasha. Melt the lard in the saucepan and sauté the
onions, mix in the flour and fry lightly. Add red paprika and
cover with water. Mix all together until smooth without lumps.
When the kasha in the pot with turnips is cooked or when the
corns begin to crack, add the roux. Stir the roux into the turnips
and mix thoroughly. Cook for another 10 minutes. Finally, add
more salt and ground pepper to taste.

Matej Fišer

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