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1 large onion, diced
Soak beans overnight or boil them for 2 to 3 minutes, remove from heat and let stand for 2 hours.
Spread the onion on the bottom of a heavy pot with a good tight lid or in a crockpot. Add all the meat, half the garlic, and sprinkle with a small amount of the seasonings.
Discard the soaking liquid and add the beans and the barley (not soaked) to the cholent pot.
Add the rest of the garlic and the seasonings. Boil enough water to just cover the whole thing and pour it on.
Cover and put it in the oven. Let it roast for no more than half an hour, and then reduce the heat to 200°F and let it cook for at least 8 hours.
Poster's Notes:
Hungarian paprika from the city of Szeged is available in most supermarkets in the spice section, in tins. The even more flavorful sweet paprika processed by hand in the town of Kalocsa is sold in plastic bags in specialty food stores. Once I bought some California paprika that was quite good, too, but I never saw it again. Do not use Spanish paprika as a seasoning or flavoring. Use that as a coloring only, if at all. If you can't find the hot paprika, try red, black or even white pepper. The flavor is different, but the cholent will still have that zing. In many Hungarian households, the hot pepper is not added until the food is served, right at the table, from a saltshaker.
Posted by Carolyn C. Gilboa
Nutritional Info Per Serving: N/A
6 to 8 cloves of garlic
1 chunk of brisket, about 4 to 5 pounds
1 chunk of smoked goose
1 piece of smoked sausage, 8" to 10" long
1/2 pound navy beans
1/2 pound pea beans or other small white beans
1/2 pound kidney beans or other red beans
1/2 pound baby lima beans
1 cup barley
2 rounded tablespoons sweet Hungarian paprika
1 teaspoon hot Hungarian paprika
Salt or salt substitute, to taste
Boiling water to cover
For the chunk of goose, can use leg and/or thigh.