page_title: Sólet
hierarchical_section_title: Sólet
caption_attribution_description: English: 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.
context_page_description: 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 Hungarians who may even add pork.
  While similar in name and ingredients to cholent, another Jewish stew, sólet is probably the older of the two. It was likely modified by the Jews living in Pannonia when the Magyars arrived and introduced it to them.
context_section_description: 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 Hungarians who may even add pork.
  While similar in name and ingredients to cholent, another Jewish stew, sólet is probably the older of the two. It was likely modified by the Jews living in Pannonia when the Magyars arrived and introduced it to them.
caption: A bowl of sólet garnished with a slice of ham, a slice of roast beef, a slice of tomato, and a halved egg
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