Food, Food Artisans

Zingerman’s Bakehouse serves up Sólet every Saturday

soupStop in and try our delicious and traditional Sólet

Traditionally the only hot dish of the day, Sólet (pronounced ‘show- let’) is usually simmered overnight for 12 hours or more, and 
eaten for lunch on Shabbat (the Sabbath). Over the centuries, Sólet, known as Cholent in Yiddish, was adapted by Jews living in Hungary to conform to Jewish laws that prohibit cooking on the Sabbath. Jewish families would bring their Sólet pots to village bread bakers (quite fitting, eh?) to be placed in their wood-fired ovens before sunset on Friday to bake all night.

Our Sólet is a hearty stew of beans, barley, smoked meat, and a bit of Hungarian paprika! True to form, we start our Sólet on Friday in order to bring you a hot, hearty lunch on Saturday!

Stop by for a taste!