We're currently doing some long-overdue site maintenance that will likely involve some outages, including a temporary shut-down of our commenting functions. We'll hopefully be done within a few days. In the meantime, thanks for your patience and concern!

Sólet

Cholent

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.

  1. Adrian says:

    Wow, where did you take that photo?

  2. Frank Benko says:

    Seeing the wonderful photo, it would be nice to have a recipe of the dish printed on this page.

  3. Bandi Bacsi says:

    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.

  4. Udvarias Ur says:

    1st, Sólet is a traditional Hungarian dish & has nothing to do with cholent.

    Real Sólet contains ONLY
    * red kidney beans
    * barley
    * onions
    * paprika, &
    * optionally meat
    JEWS: use brisket or marrow bone
    OTHERS: use bacon, ham, or Hungarian pork
    sausage

    The reason the 2 have nothing to do with each other is that Sólet, being the older of the 2, was modified by Jews living in Pannonia when the Magyars arrived and introduced it to them.

    By contrast cholent is a dish created by European Jews expressly for the Sabbath and is made from a mixer of different kinds of beans, potatoes, any other vegetables that happen to be around, & meat.

    The 2 are common confused or mistaken to be the same dish simply because their names sound similar (After all Hungarian words sound weird to non-Hungarians.) and they are both slow cooked beans stews that Jews make & serve as Sabbath meals.

  5. wolfi says:

    @udvarias:

    My (Hungarian) wife says sólet is a jewish dish cooked before Sabbath and most people would agree, what’s so bad about this ?

    http://www.jta.org/news/article/2010/05/17/2394842/rhapsodic-hungarian-recipes

    I like beans – wether the recipee is Hungarian, German, Jewish or even English …

 
More content from Hungary's leading foreign-language media network
About Chew.hu | Become an All Hungary Member | Newsletters | Contact Us | Advertise With Us
All content © 2004-2012 The All Hungary Media Group. Articles, comments and other information on the All Hungary Media Group's network of sites are provided "as is" without guarantees, warranties, or representations of any kind, and the opinions and views expressed in such articles and columns are not necessarily those of the All Hungary Media Group.