Recipes > Soup > Schalet or Tscholnt (Shabbas Soup)

Schalet or Tscholnt (Shabbas Soup)


Wash one pint of white haricot beans and one pint of coarse barley and put them into a covered pot or pan with some pieces of fat meat and some pieces of marrow bone, or the backs of two fat geese which have been skinned and well spiced with ginger and garlic. Season with pepper and salt and add sufficient water to cover. Cover the pot up tightly. If one has a coal range it can be placed in the oven on Friday afternoon and let remain there until Saturday noon. The heat of the oven will be sufficient to bake the Schalet if there was a nice clear fire when the porridge was put in the oven. If this dish cannot be baked at home it may be sent to a neighboring baker to be placed in the oven there to remain until Saturday noon, when it is called for. This takes the place of soup for the Sabbath dinner.


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The International Jewish Cook Book (1919).

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