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Cholent (Jewish Stew)

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: soups stews
Cuisine: jewish
Servings: 4 serving

Ingredients

  • 1 Onion – large, chopped
  • 2 Potatoes – large, chopped into cubes
  • 1 Carrot – medium, chopped
  • 15 oz . cans Kidney beans of – 1½ cups cooked
  • 1 cup Peas – fresh/ thawed if frozen
  • 2 tbsps Tomato paste
  • 1 cup Tomato puree
  • 2 cloves Garlic
  • 2 Bay leaves
  • ½ tsp Caraway seeds (Shah jeera)
  • to taste Salt Pepper &

Instructions

  • Heat 2tbsp oil in a large soup pot; add onions and sauté till they turn translucent, about 5-6 minutes.
  • Add garlic, caraway seeds, salt and pepper and cook for another minute.
  • Add potatoes, carrots, TVP chunks, bay leaves, tomato puree & tomato paste along with 3 cups of water. Cover and cook for about 25-30 minutes or until the veggies are tender.
  • Add kidney beans & peas, cook till they are heated through. Serve hot with rice, polenta or bread. It tasted awesome reheated for lunch too.

Notes

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