Sólet (Hungarian: [ˈʃoːlɛt]) 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 Hungarians living in the Carpathian Basin when the Jews arrived1 and introduced it to them.
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References
- Raphael Patai, The Jews of Hungary: History, Culture, Psychology, Wayne State University Press, Detroit (1996), p. 21.