Sólet

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 Hungarians who may even add pork.

A bowl of sólet garnished with a slice of ham, a slice of roast beef, a slice of tomato, and a halved egg

While similar in name and ingredients to cholent, another Jewish stew, sólet is probably the older of the two. It was likely modified by the Jews living in Pannonia when the Magyars arrived[1] and introduced it to them.