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Sour Turnip and Beans (Grah S Repom)

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“This is very old recipe from 17th century Zagreb. The only place you could get this recipe in Zagreb area was mountain hut on Japetic hill near Samobor. Unfortunately, the hut is closed now so you can get this recipe only in some old Zagreb households or if you invite yourself at my house. I am posting this recipe to save it for future generations.”
4 portions

Ingredients Nutrition

  • 200 g beans (dried, Roman bean)
  • 500 g pork (cured neck)
  • 250 g pork (cured pork ribs)
  • 500 g turnips (sour, grated)
  • 5 g salt
  • 3 g pepper
  • 2 tablespoons lard
  • 150 g onions
  • 50 g bacon (dried, smoked)
  • 1 tablespoon flour


  1. Soak the beans overnight.
  2. Next day pour off the water and set the beans to cook together with the slightly cooked and drained cured pork.
  3. When these are half cooked, put the sour turnip into the pot with salt and pepper.
  4. In separate pan, sauté on lard finely minced onion with minced bacon. Sprinkle with flour and fry until brownish. Add some water and make creamy liquid. Add this into turnip.
  5. Separate cooked beans from meat and add beans into turnip. Cook until turnip is soft (about 30 minutes).
  6. Cut meat into portions and serve with turnip stew. You don’t need any additional side dishes.

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