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 Jewish people living in Pannonia when the Magyars arrived and introduced it to them.
- Raphael Patai, The Jews of Hungary: History, Culture, Psychology, Wayne State University Press, Detroit (1996), p. 21.
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