Sólet

Sólet is a traditional Hungarian-Jewish stew made with kidney beans, barley, onions, paprika, and usually meat. While traditionally a Jewish food, prepared on Fridays before Shabbat and eaten the following day for lunch, it is also commonly eaten by Hungarians who may even add pork.

A bowl of sólet garnished with a slice of ham, a slice of roast beef, a slice of tomato, and a halved egg

Sólet is a variant of Cholent, the traditional Jewish Shabbat dish. It was likely modified by the Jews living in Pannonia when the Magyars arrived[1] and introduced it to them.

References

Raphael Patai, The Jews of Hungary: History, Culture, Psychology, Wayne State University Press, Detroit (1996), p. 21.

Jewish cuisine
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Dumplings, pastas and grain dishes	Bsisa Bulgur Couscous Dampfnudel Egg noodles Dolma Farfel Freekeh Gefilte fish Germknödel Gondi Kasha Kasha varnishkes Kneidlach Kreplach Kibbeh Kubbeh Lokshen kugel Macaroni hamin Manti Matzo ball Orez Shu'it Pelmeni Pierogi Pilaf Ptitim Shirin polo Shlishkes Soup mandels Tabbouleh Tahdig Vareniki
Casseroles and savory baked dishes	Brisket Cholent Hamin Holishkes Jerusalem kugel Kishka Knish Ktzitzot Khubeza Kugel Lokshen kugel Pom Potato kugel Potatonik Sólet Stuffed artichoke Stuffed cabbage Stuffed peppers Tagine
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Sólet

See also

References