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.
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.
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.
@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 …