Sólet
Cholent
Sólet ("SHOW-LET") is what Hungarians call "cholent," the traditionally Jewish bean stew slow cooked for the Sabbath. It is a popular dish in Hungary among Jews and gentiles alike, and not just on Saturday. It is commonly served with a very non-kóser slice of smoked pork, but is also widely eaten with goose or duck and boiled egg.
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Wow, where did you take that photo?
Seeing the wonderful photo, it would be nice to have a recipe of the dish printed on this page.
Solet Recipe:
Initial Ingredients:
1# Pinto Beans
1/2 cup Barley
1 generous TBSP real Hungarian Paprika
3/4 tsp Black Pepper
3 heaping TBSP Flour
1/2 cup oil
1 white carrot
2 carrots
1/2 tsp Salt
1 medium onion cut in half
2 pcs. Garlic
Meat:
Smoked Cottage Ham
Smoked pork ribs
Smoked polish sausage (add this when 30 minutes left to bake, if added too early makes Solet too greasy)
Directions:
Soak Pinto Beans in water for at least 4 hours. Preheat oven to 350 degrees. In a large Oval Covered Roaster add Oil, Pinto Beans, and Barley. Mix it so Beans and Barley are covered with oil. Add the Flour and mix well. Add remaining initial ingredients and mix. Add Meats, except sausage (until 30 minutes left). Add 6 cups of water. Bake for 3 hours, checking water level hourly. You may need to add water mid-way through if too much evaporation or absorbtion, but don't add too much, don't want it floating.
You can also use other meats. I have used beef briscuit as well.