Hungarian
Sólet
A traditional Hungarian Jewish slow-baked bean stew with pearl barley, smoked meat, and eggs that turn brown and tender in the pot. It is rich, smoky, and meant to be cooked slowly until the beans are creamy and the surface is deeply glazed.
Watch it madeKajawoman · 4:17
Ingredients
- Dried large white beans1 cup
- Pearl barley1/4 cup
- Smoked goose leg or smoked beef brisket200g
- Eggs, in shells, scrubbed clean2
- Goose fat or schmaltz1 tbsp
- Yellow onion, finely chopped1 medium
- Garlic cloves, crushed2
- Sweet Hungarian paprika1 1/2 tsp
- All-purpose flour1 tsp
- Bay leaf1
- Freshly ground black pepper1/2 tsp
- Salt1/2 tsp, or to taste
- Water or unsalted beef stock3 cups, plus more if needed
Method
- Soak the white beans overnight in plenty of cold water, then drain them well.
- Rinse the pearl barley and set it aside.
- If the smoked meat is very salty, soak it in cold water for 1 hour, then drain.
- Preheat the oven to 150°C.
- In a small heavy ovenproof pot with a lid, melt the goose fat over medium heat and cook the onion until soft and golden, about 8 minutes.
- Add the garlic, paprika, and flour, stirring for 30 seconds without letting the paprika burn.
- Add the drained beans, pearl barley, bay leaf, black pepper, and salt, then stir to coat everything in the paprika fat.
- Nestle the smoked meat into the beans and pour in enough water or stock to cover by about 2 cm.
- Bring the pot just to a simmer on the stovetop, then tuck the scrubbed eggs in their shells into the top of the beans.
- Cover the pot tightly and transfer it to the oven.
- Bake for 1 hour at 150°C, then reduce the oven to 120°C and continue baking for 4 hours, checking once or twice to add a little hot water if the beans become dry before they are tender.
- Remove the lid for the last 20 minutes if you want a darker, lightly crusted top.
- Let the sólet rest for 15 minutes, then peel the browned eggs and serve them alongside the beans and sliced smoked meat.
Common questions
Can I substitute the smoked goose leg or smoked beef brisket in sólet?
Yes. Use smoked turkey leg, smoked pork shoulder, or good-quality smoked sausage for a similar savory, smoky base. If the substitute is less salty, season the pot more carefully and add extra salt only at the end.
How long does sólet take to cook, including soaking?
Plan ahead: soak the beans overnight, then bake the dish about 2 to 3 hours total, depending on bean size and oven. Small beans may be tender sooner; older beans can need longer and extra liquid.
What are the most common mistakes when making sólet?
Burning the paprika is the biggest one, so stir it briefly off the heat or over very low heat. Also avoid too much liquid, which makes it soupy, and don’t skip soaking the beans or salty meat.
How should I store and reheat leftover sólet?
Cool it quickly, then refrigerate in a covered container for up to 4 days. Reheat gently on the stove or in the oven with a splash of water or stock, since the beans and barley thicken as they sit.
What should I serve with sólet?
Serve it hot in deep bowls with the eggs split over the top and slices of the smoked meat alongside or on top. Pickles, horseradish, or a simple cucumber salad work well to cut the richness.