Chollent is an art, and I wanted to write down my various chollent recipes

This is from my friend Malka:


slice an onion

cut up a fillet steak (maybe half is enough for your pot)

add barley

add water (4x as much as the barley)

add salt, garlic, pepper, paprika

cook on high about 4 hours until barley is nice and plump

add a cubed potato

add cut up pargiyot

add water to just cover

adjust spices

keep on low over Shabbos and enjoy!



23 thoughts on “Chollent

  1. koolkosherkitchen says:

    I just read the description on your profile. When my grandmother was cooking, she would say HaTov u’Meitiv before actually lighting fire under every dish or putting something in the oven. I only do that with Yom Tov dishes, and my husband at first couldn’t understand what I was mumbling, then made fun of my “chassidishe shtick,” until he was told very firmly to seize and desist by his Rebbe, Rabbi Yitzchok Gutman ZT”L, not only to preserve Sholom Bais, but also because even though some of the old sheiteldike minchogim are pure narishkeit, most of them are based on deep Kabbolah the meaning of which we don’t know today. My husband was also told that he was lucky to have gotten a wife who grew up in a kosher home, and to get out of my kitchen unless asked to take out the garbage or something of the sort. So there! Torah is Emes, and to me it means that there is no Emes outside of the Torah. Torah is also Ahavas H-shem and Ahavas Isroel, therefore Emes = Ahavas Isroel, and that includes food, most definitely,since Kashruth is such a vital part of our existence. Therefore, food is love! This may be Purim Torah, as my husband calls it, and I apologize for such a long comment, but that’s how I feel.

    Liked by 1 person

    • Cooking For The Time Challenged says:

      I feel the same way! I am convinced that we have to infuse kedusha into everything we do. This way, we transform gashmious into rechnious, and that which is mundane becomes holy. When we cook for other people, we are giving a piece of ourselves to them. This bond of giving to others is what creates love. When I think of it that way, cooking is a zechus!

      Liked by 1 person

  2. koolkosherkitchen says:

    I also have tech savvy children (and grandchildren), and a tech savvy husband, but I made a promise to myself not to get involved in social media, other than the blog, which is more like interactive publishing, if you will. However, if anyone finds other kosher food bloggers and disseminates the links, I think it will benefit everybody. What do you think?

    Liked by 1 person

  3. koolkosherkitchen says:

    Cool! Pargiyot in chollent – that’s a new one for me. What about the beans? I grew up with the unbreakable rule of two different kinds of beans in a chollent. We are trying to stay away from cooked-for-many-hours meats, so I haven’t made a chollent for quite a while. I usually do something with chicken breast, either baked or under some kind of a sauce. But maybe I should make a chollent, just in order to photograph and write it up. Perhaps a chicken chollent? My last seven years in Odessa, before I left, we couldn’t have meat because they retired the shochet – his hands were shaking, nebach! – and my zeide used to buy live chicken and shecht them himself. So I am totally used to a chicken chollent.

    Liked by 1 person

    • Cooking For The Time Challenged says:

      So interesting! My great- grandfathers were both shochets. But, I always use 3 types of beans. And now I make it with chicken and I add the juice from the chicken, which I call “liquid gold.” I also make vegetarian cholent. The secret is in the texture. I add oatmeal and either lentils or split peas. They disintegrate and the cholent feels like cholent. I add fresh garlic and vary the spices. Were you able to get kosher meat that was imported? I guess it makes for very healthy cooking!🌿

      Liked by 1 person

      • koolkosherkitchen says:

        There was nothing either kosher or imported in communist Russia. We had to do everything from scratch or make do without. We made vegetarian chollent during the summer, but we called it vegetable ragu or fake chollent. Do you make fish chollent?

        Liked by 1 person

      • Cooking For The Time Challenged says:

        Never even heard of it. How do you make it? Matza balls are great in a cholent. I also never heard of fake cholent or vegetable ragu. I hope you will post on it. You and your family were blessed with tremendous fortitude and resilience to maintain your faith in such adverse conditions. Kol hakovod! You are a beautiful tribute and testament to the power of faith.

        Liked by 1 person

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.