Sólet
   HOME

TheInfoList



OR:

Sólet () is a traditional Hungarian-Jewish stew made with
kidney beans The kidney bean is a variety of the common bean (''Phaseolus vulgaris'') named for its resemblance to a human kidney. Classification There are different classifications of kidney beans, such as: *Red kidney bean (also known as common kidney b ...
,
barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
,
onions An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified ...
,
paprika Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce ...
, and usually meat. While traditionally a Jewish food, prepared on Fridays before
Shabbat Shabbat (, , or ; , , ) or the Sabbath (), also called Shabbos (, ) by Ashkenazi Hebrew, Ashkenazim, is Judaism's day of rest on the seventh day of the seven-day week, week—i.e., Friday prayer, Friday–Saturday. On this day, religious Jews ...
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 Cholent or Schalet () is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century.Rabbi Yitzahk ben Moishe or "Zaruah" in his ...
, the traditional Jewish Shabbat dish. It was likely modified by the Magyars living in
Pannonia Pannonia (, ) was a Roman province, province of the Roman Empire bounded on the north and east by the Danube, on the west by Noricum and upper Roman Italy, Italy, and on the southward by Dalmatia (Roman province), Dalmatia and upper Moesia. It ...
when the
Jews Jews (, , ), or the Jewish people, are an ethnoreligious group and nation, originating from the Israelites of History of ancient Israel and Judah, ancient Israel and Judah. They also traditionally adhere to Judaism. Jewish ethnicity, rel ...
arrivedRaphael Patai, ''The Jews of Hungary: History, Culture, Psychology'', Wayne State University Press, Detroit (1996), p. 21. and introduced it to them.


See also

*
List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, bea ...


References

Ashkenazi Jewish cuisine Hungarian stews Jews and Judaism in Hungary {{Hungary-cuisine-stub