A bowl of sólet with a slice of ham, a slice of roast beef, a slice of tomato, and a halved egg, as served at Pozsonyi Kisvendéglő in Budapest, Hungary. 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 other Hungarians who may even add pork.