Do you like traditional food from different cultures? Then try shoulet, a dish perfect for winter time. It will surprise you with its simple preparation and you can easily buy the ingredients with your eStravenka.
Shoulet is a great dish for the autumn and winter seasons. It is filling, nutritious and rich in energy, which is essential in cold weather to warm up and boost immunity. You can buy everything you need for it with the eStravenka.
Traditional Jewish food
The dish called shoulet goes deep into Jewish tradition. It originated as a solution to the rule that forbids working and cooking during the day of rest, the Sabbath. This is counted from Friday to Saturday night. Shoulet was therefore cooked the day before or cooked overnight. The pots were then kept warm so that they could be eaten at Shabbat lunch.
The original Yiddish word for shoulet is cholent, while the Hebrew word is chamin. In Jewish culture, the shullet is a symbol of family ties, hospitality and respect for tradition. Historically, it was also an important food that could feed even large families in times of need.
Would you like shoulet with smoked meat or duck legs?
An essential part of the shoulet are groats, beans or peas and meat, either smoked or goose or duck legs. In short, the whole dish plays nicely with typical Czech flavours. Traditional shoulet is perfectly matched with pickles or cabbage. There are many variations of this dish today, of course, meatless vegetarian versions are also possible, for example with oyster mushrooms or tofu.
Simple recipe for shoulet
The preparation of the shoulet is not complicated. In the traditional recipe, the dish was prepared by long and slow cooking, we choose a faster variant. What is needed to prepare it?
- 200 g groats
- 200 g peas
- 2 larger onions
- 4 cloves of garlic
- 4 roast duck legs
- broth from roast legs
- 2 tablespoons oil or lard
- salt
- ground pepper
- 1 teaspoon dried marjoram
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon crushed cumin
- 1/2 teaspoon ground ginger
The procedure is simple. Cook the pre-soaked legumes and the groats separately the day before. Fry the onion in oil, add the chopped garlic and let it cook for a while. Add the spices and fry briefly. In a bowl, mix the groats, pulses and fried onions with the spices. Add the stock and layer with the legs in a greased baking dish. Leave in the oven to bake until golden.
Purchase everything you need with the eStravenka electronic card
Not only for a nice lunch with your colleagues, but also for the purchase of ingredients for cooking, you can use your eStravenka. It’s great to enjoy creative moments at the stove and still learn something interesting about history and culture. You can find a list of places to go shopping on the website and in the Můj Up mobile app.
