Hungarian Sólet


Hungarian Sólet

Joshua P.
In Hungary, sólet may be eaten during the week as well, so this recipe features both a “weekday” version and a slow-cooked Shabbat version.
Servings 4


  • 16 oz Lima Beans
  • 16 oz Pearl Barley
  • 16 oz Cannelini or Kidney Beans or a prepackaged “cholent mix”
  • 1 lb Smoked Beef usually shin
  • 1 Goose Quarter leg and thigh, preferably smoked
  • 2 Medium Onions diced
  • 5 Garlic Cloves minced
  • 1 tbsp Good quality sweet paprika (or Hungarian paprika paste)
  • 1 tbsp Salt
  • 1 Dash of Pepper
  • 3-4 tbsp Rendered goose or chicken fat (or Extra Virgin Olive Oil)
  • 3-4 Eggs (In their shells)


  • Cover and soak beans overnight if preparing on stovetop or in oven. Skip this step if using slow cooker.
  • Sautee onions and garlic in melted fat or oil in a Dutch oven or large pot, over a low flame.
  • Add in beans and liquid they were soaked in. (“This can be a point of contention. Alternatively, drain most and cover with clean water.”)
  • Place meat on top of beans and then add eggs.
  • Add water until covered. Bring the mixture to a low boil.
  • If making for Shabbat, transfer to a slow cooker set to Low for the night. If making for weekday use, cook covered on the stovetop over a low flame for two hours.
  • Before serving, remove and shell the eggs, and slice them in half.
  • For the weekday stovetop version, uncover the pot and put into the oven on broil/grill for about five minutes to crisp the top layer.
  • When serving either version, serve the sliced eggs alongside the stew.


  • The ideal meat blend is beef and smoked goose. Smoked turkey thigh is a decent substitute. Kabanos (dry smoked sausage) also works.
  • If no smoked meat is available, add more plain beef plus 3-4 drops of liquid smoke.
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