Solet

Name: Solet
Yield: 3 servings
Cuisine: Hungarian
Ingredients: 2 cups beans, soaked; 1/2 cup barley; 300g smoked beef or goose; 4 eggs, whole in shell

Sólet/SHOH-let/

Also known as: Hungarian Cholent

About this dish

A slow-baked bean and barley stew with smoked meat, a Hungarian Jewish Sabbath dish.

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Ingredients

🫘2 cups beans, soaked

🌾1/2 cup barley

🥩300g smoked beef or goose

🥚4 eggs, whole in shell

Method

Serves 3

Layer beans, barley, and smoked meat in a heavy pot.

Nestle whole eggs (in their shells) into the mixture.

Add water to cover and season with paprika.

Cover tightly and bake at a very low temperature overnight.

Serve the next day, peeling and slicing the now-baked eggs.

✓ What Makes it Authentic

Sólet is the Hungarian version of cholent, a slow-cooked Sabbath dish prepared before sundown on Friday.

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