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Cholent with beans and potatoes

6 servings

200 minutes

The recipe is taken from the book "Cuisines of the world. Jewish cuisine.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
609.4
kcal
46.3g
grams
28g
grams
44.7g
grams
Ingredients
6servings
White beans
200 
g
Fatty beef
1 
kg
Potato
4 
pc
Pearl barley
200 
g
Garlic
1 
head
Chicken egg
6 
pc
Salt
 
to taste
Ground black pepper
 
to taste
Paprika
 
to taste
Ground ginger
 
to taste
Cooking steps

  • 1

    Soak the beans in water overnight.

    Required ingredients:
    1. White beans: 200 g

  • 2

    Wash the meat, dry it, and cut it into small pieces.

    Required ingredients:
    1. Fatty beef: 1 kg

  • 3

    Wash the potatoes, peel them, and cut each potato into 4 wedges.

    Required ingredients:
    1. Potato: 4 pieces

  • 4

    Drain the beans in a colander.

    Required ingredients:
    1. White beans: 200 g

  • 5

    Sort and rinse the pearl barley.

    Required ingredients:
    1. Pearl barley: 200 g

  • 6

    Separate the garlic head into cloves and peel them.

    Required ingredients:
    1. Garlic: 1 head

  • 7

    Put all the products in a large pot with a thick bottom or cauldron.

    Required ingredients:
    1. Fatty beef: 1 kg
    2. Potato: 4 pieces
    3. Pearl barley: 200 g
    4. Garlic: 1 head
    5. Chicken egg: 6 pieces

  • 8

    Thoroughly wash the raw eggs and carefully place them on top of the contents of the pot.

    Required ingredients:
    1. Chicken egg: 6 pieces

  • 9

    Pour cold water over the cholent so that its level is 2-3 cm above the level of the ingredients.

  • 10

    Salt, pepper, and add paprika and ginger to taste.

    Required ingredients:
    1. Salt:  to taste
    2. Ground black pepper:  to taste
    3. Paprika:  to taste
    4. Ground ginger:  to taste

  • 11

    Bring to a boil, reduce heat, and simmer for 3-4 hours.

  • 12

    Reduce the heat to very low to stop boiling and keep the dish warm until serving.

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