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Cholent with Kishka

Cholent with Kishka – - Recipe

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Ingredients per serving

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Kishka

  • Flour 0.5 kg
  • Soybean oil 100.0 ml
  • Water 300.0 ml
  • Zucchinigrated 1.0 cup
  • Onionsfried 200.0 g
  • Sweet paprika 80.0 g
  • Salta pinch
  • Black Pepper

Cholent

  • Onionsfried 0.5 kg
  • small turnips 500.0 g
  • Beans, white 0.5 kg
  • Red beans 0.5 kg
  • Baby carrots 200.0 g
  • shallots 200.0 g
  • Potatoescut into large cubes 1.0 kg
  • Pearl barley 150.0 g
  • Vegetable oil 0.2 l
  • Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz 120.0 g
  • silan (date honey syrup) 80.0 g
  • Salt 30.0 g
  • Sweet paprika 100.0 g

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Preparation

  1. Kishka

    • Mix all ingredients and form several sausages using Plastic wrap.
    • keep in the fridge for at least half an hour before cooking

  2. Cholent

    • Fry the onion and add the paprika.
    • Add the beans and mix
    • Add all the other vegetables to the pot, season and cover with water above the height of the vegetables,
    • Add the pearl barley without mixing and place the kishka on top.
    • Bring to a boil and cook for half an hour, cover and close the pot tightly, and transfer to a heating plate or an oven at a temperature of 85-90c for slow cooking overnight
    • Serve with red horseradish and pickles