This hearty porridge is traditionally prepared with a combination of sour turnip, millet, and pork bones that have some meat and fat on them such as pork head, skin, or neck cuts. The dish is usually seasoned with zaseka - a preserve or a pâté made from cooked bacon, various spices, and local pumpkin seed oil.

This once frugal dish was traditionally prepared during the annual pig slaughter, but nowadays it is one of the best representatives of traditional Prekmurje cuisine. It can be enjoyed as a main course or as an accompaniment to meat and potatoes.