Vegetarian
Czech Cholent with Peas and Barley
Šoulet or šolet has many forms – both the name and the ingredients vary. Instead of dried peas, green peas can also be used, barley can be replaced with rice, and in Poland it is made with beans, for example. According to Ruth Bondyová and her book Boží hody (God's Feasts), the ingredients were traditionally baked slowly in pots, in batches, in a special oven with a precisely measured amount of water; the sealed pots were then kept warm and šoulet was eaten as a Shabbat lunch.
Prep: 45 min
Cook: 2 h
Servings: 6
Energy: 387 kcal per serving
Method
01.
Rinse the peas and barley separately and soak them in cold water the day before.…
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