Dish

Sólet

Sólet is made with beans, meat, onions, garlic, and paprika. The stew is typically served with a side of bread or potatoes. Sólet is a popular dish in Hungary and is enjoyed by locals and tourists alike.

European cuisine› Alpine cuisine› Hungarian cuisine

Stew

Origins and history

Sólet has been a staple in Hungarian Jewish cuisine for centuries. It was originally a Sabbath dish, made with whatever ingredients were available. Today, it is a popular dish in restaurants throughout Hungary and is enjoyed by locals and tourists alike.

Dietary considerations

Sólet is a gluten-free and dairy-free dish, but it is not suitable for vegetarians or vegans. It is also a meat-heavy dish, so it may not be suitable for those with dietary restrictions.

Variations

There are many variations of Sólet, depending on the region and the season. Some versions include the addition of vegetables, such as peppers or potatoes, while others are made with only beans and meat. Some recipes call for the addition of sour cream or cream, while others are made with only broth. Regardless of the variation, Sólet is always a hearty and satisfying meal.

Presentation and garnishing

Sólet is typically served in a bowl, with a sprig of fresh parsley or dill for garnish.

Tips & Tricks

To add extra flavor to your Sólet, try using a variety of beans, such as kidney beans or black beans. You can also add a splash of vinegar or lemon juice to brighten up the flavors.

Side-dishes

Sólet is typically served with a side of bread or potatoes. It can also be served with a side salad or grilled vegetables.

Drink pairings

Sólet pairs well with a variety of red wines, such as Merlot or Cabernet Sauvignon. It is also delicious with a cold beer or a glass of sparkling water.