Cholent 4. (Högyesz style)

Cholent, sólet, shalet


A Cholent, (csólent, schalet, salet, sólet) is a traditional East European Jewish slow cooked sabbath stew.

Cholent 4. (Högyesz style)


1 kg white bean
1 kg kosher smoked meat
2 large onions (chopped)
5 cloves of garlic
1 tablespoon Hungarian paprika powder
2 spoonful of goose fat
1 tsp ground black pepper
3 bay leaves, salt


1. Soak the beans and the meat at the previous night
2. Put all of the ingredients into a large fireproof jar
3. Add water and salt only if necessary, do it, which depends on the meat
4. Enough water to to cover it
5. Send your child to baker with the "csolent jar"
6. 8-10 hours later enjoy your meal with fresh crispy bread.

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Cook in csolent 3-4 washed eggs.

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