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 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 non-Jewish Hungarians, who may even add pork.

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

See also

References

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