500g (roughly) red kidney beans soaked overnight
300g (roughly) smoked pork (plenty of fat)
200g (roughly) barley
1 big onion
some garlic
2 goose drumsticks (f you can find them)

fry onion and garlic to start caramelization. Dice smoked pork and put into pot leaving all the fat on for flavour. throw in barley and goose legs and fill pot with water to cover igredients. You can cook on the stove on the lowest possible setting for about 4 hours or even better put in an oven at about 80 degrees C for 8 hours. Check it doesnt dry out too much.

Solet DOES NOT have smoked turkey.

To make solet here in the states, we use Aaron’s smoked turkey thigh (shawarma), which works great.

In a Hungarian kitchen, “cholent” (or “sholet”) is a bean/barley/goose dish. And (eat your heart out if you’re not in Hungary) the goose has to be smoked! Depending on how much you’re making, or how big your pot is, 1 or 2 smoked breasts, and at least 2 or 3 drumsticks/thighs, fried, like the onions, before adding to the bean pot. And, of course (!), paprika (the sweet, not the hot kind), 1 Tbsp or so.

Your not so parve chulent rocks. I’m making it again this shabbos. In fact, for all you out there, it won 1st place in my local synagogue’s chulent contest.

However, this shabbat I’m trying the unthinkable. I am using a real meat kishka!!! None of that parve stuff. (The truth is they ran out of the parve variety at the store). I am told that the meat kind is really unhealthy. Norah - don’t tell Mom.

Good Shabbos