Cholent

Name: Cholent (Sólet)
Yield: 8 servings
Cuisine: Hungary
Ingredients: Salt; Pinch of pepper; ½ hindquarter of smoked or fresh goose; ½ hindquarter of smoked or fresh goose; 4 unbroken eggs, in shells; 4 unbroken eggs, in shells; 2 garlic cloves, crushed 2 tablespoons flour; 2 garlic cloves, crushed 2 tablespoons flour; 1 tablespoon paprika; 1 pound smoked beef breast; 1 pound uncooked dried small white beans; 2 tablespoons goose fat; 1 large onion, chopped fine

Sólet

Preparation info

8
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1 pound uncooked dried small white beans
2 tablespoons goose fat
1

Europe
Hungary
Dinner
Spicy
Eastern Europe

Method

The night before you plan to serve this dish, soak the washed beans in 1½ quarts water.
Next day melt the goose fat in a 5- or 6-quart heavy Dutch oven