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Cholent Recipe – Traditional Ashkenazi Sabbath Stew

Cholent Recipe – Traditional Ashkenazi Sabbath Stew

Passed down through generations, this cholent recipe captures the essence of Ashkenazi comfort food.

A hearty, slow-cooked stew that brings warmth and tradition to your Shabbat meals.

Image illustrating: Traditional Ashkenazi Cholent from Generations of Sabbath Tables Passed down through generations, this cholent recipe captures the essence of Ashkenazi comfort food. A hearty, slow-cooked stew that brings warmth and tradition to your Shabbat meals. Health Benefits of Cholent Rich in protein from meat and beans High in fiber from beans and barley Slow cooking preserves nutrients Provides sustained energy for the day

5 December 15:36

Discover the comforting flavors of traditional Ashkenazi cholent, a slow-cooked Sabbath stew rich with history and heartwarming ingredients.

Health Benefits of Cholent

Rich in protein from meat and beans
High in fiber from beans and barley
Slow cooking preserves nutrients
Provides sustained energy for the day

Ingredients for Traditional Cholent

Beef brisket or stew meat

1.5 pounds

Marrow bones (optional)

2 pieces

Potatoes, peeled and chopped

4 medium

Carrots, chopped

2 large

Onion, chopped

1 large

Garlic cloves, minced

4 cloves

Dried kidney beans

1 cup (soaked overnight)

Pearl barley

1/2 cup

Paprika

1 tablespoon

Ground cumin

1 teaspoon

Salt

1 tablespoon

Black pepper

1 teaspoon

Water or beef broth

Enough to cover ingredients

Chef's Tips for Perfect Cholent

For the best flavor, use a mix of meats like brisket and marrow bones. Soak your beans overnight to ensure they cook evenly and become tender. Layer your ingredients in the pot—start with onions and garlic on the bottom, then add meat, followed by beans, barley, and potatoes. Add enough water to just cover the ingredients, and season well with salt, pepper, paprika, and a touch of cumin. Let it cook low and slow—overnight is ideal. If you like a thicker texture, mash a few of the beans and potatoes into the stew before serving.

How to Make Cholent

1

1

Prepare the Ingredients

Soak the beans overnight in water. Drain and rinse before using. Chop the vegetables and cut the meat into chunks. Mince the garlic and set everything aside.
2

2

Layer the Cholent

In a large oven-safe pot or slow cooker, layer the ingredients starting with onions and garlic, followed by meat, beans, barley, carrots, and potatoes. Sprinkle the spices evenly over the top.
3

3

Add Liquid

Pour in enough water or broth to just cover the ingredients. Do not overfill, as the ingredients will release some liquid during cooking.
4

4

Cook Slowly

Cover the pot tightly. If using an oven, preheat to 200°F (95°C) and cook overnight, about 12–18 hours. If using a slow cooker, set on low and cook for the same amount of time.
5

5

Serve and Enjoy

Stir gently before serving. The stew should be thick, with tender meat and soft beans. Serve hot, ideally as part of a Shabbat lunch with challah and pickles.

The Story Behind Cholent

Cholent is more than a meal—it’s a tradition that simmers with meaning.

Cholent has been a staple of Ashkenazi Jewish cuisine for centuries, especially as a beloved Shabbat dish. Its origins trace back to medieval Europe, where Jewish communities developed this slow-cooked stew to comply with Sabbath cooking restrictions. Because cooking is not permitted on Shabbat, cholent was prepared before sundown on Friday and left to cook overnight, ready to be enjoyed for Saturday lunch.
The ingredients in cholent reflect both necessity and creativity. Common components include beans, barley, potatoes, and meat—ingredients that were affordable and accessible. Over time, families personalized their recipes, adding spices or unique touches passed down through generations. This personalization made cholent not just a communal dish, but a deeply personal one as well.
In Eastern Europe, cholent was often cooked in communal ovens, where families would bring their pots to the local baker before Shabbat. The baker would keep the oven warm, allowing the cholent to cook slowly overnight. This practice fostered a sense of community, as neighbors gathered to retrieve their pots and share stories over the comforting aroma of the stew.

Cholent connects generations through shared flavors and memories.

As Jewish families immigrated to new countries, they brought their cholent recipes with them. In Israel, cholent is known as ‘hamin’ and may include Sephardic influences like eggs or different spices. In the United States, cholent has become a symbol of Jewish heritage, often served in synagogues or at community gatherings. Each version tells a story of adaptation and resilience.
The act of preparing cholent is often a family affair. Children help peel potatoes or stir the pot, learning not just cooking skills but also the values of patience and tradition. The smell of cholent cooking overnight becomes a cherished part of the Shabbat experience, signaling rest, family, and faith.
Today, cholent remains a beloved dish in Jewish homes around the world. Whether made in a slow cooker, oven, or traditional pot, it continues to bring people together. Its rich, savory flavors are a reminder of the warmth of home and the enduring power of tradition.

FAQ

Can cholent be made vegetarian?

Yes, cholent can be made vegetarian by omitting the meat and using hearty vegetables, beans, and grains for flavor and texture.

How long does it take to cook cholent?

Cholent is traditionally cooked overnight to be ready for Shabbat lunch, but you can also prepare it in a slow cooker or oven in 6–8 hours.

Can I freeze leftover cholent?

Yes, cholent can be frozen. Let it cool completely, portion it into containers, and freeze for up to 3 months.