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 non-Jewish Hungarians, who may even add pork.
Sólet is a variant of
Cholent, the traditional Jewish Shabbat dish. It was likely modified by the Magyars living in
Pannonia when the
Jews arrived[1] and introduced it to them.[dubious –
discuss]