This is not a question I am asked very often. In fact, it’s a problem that I have had only once. During my 30 days of beans, I made a pot of Cholent. After we ate, we still had about 9 cups of left overs. Having never made cholent before I had no idea that the volume of the finished product would be so great. The next day, the leftovers were drier and stickier, and didn’t look very appealing. I ate some for breakfast, and decided that it would require a makeover before being served again. I began searching the internet and found a few forums. I was surprised that more than one person suggested just throwing it away after Sabbath.
I found a couple of excellent ideas. On Jewish Life Organized, I found instructions for transforming the leftover cholent into burritos. This seemed like an excellent solution for some of the leftovers. Likewise, they could be similarly seasoned and turned into tacos. I made burritos one night, and they were very tasty, but I still had more cholent to transform.
On yeshiva world in the coffee room (a forum), someone said that their mother in law transformed her leftover cholent into a pie, but I wasn’t sure how to do that without adding cheese and milk. I don’t keep a kosher kitchen, but I wanted my transformation of the cholent to be something that kosher cooks could use. I skipped the pie idea.
Kosher on a Budget has a great list of ideas for using Sabbath leftovers, but unfortunately, there was nothing mentioned about cholent in that list.
I had inadvertently made enough cholent to feed a small army. I still had more cholent to transform.
Ultimately, I decided to make some cholent soup.
I sauteed onions, garlic, celery, and carrots until tender. Then, I added the cholent, a can of diced tomatoes, and enough broth to make it an appropriate soup consistency. (If there is no broth in your pantry, you can use consomme powder, or bouillon, and water.)
I brought the whole thing to a boil and added some fresh spinach before I ladled it into bowls.
The resultant soup was delicious with a chunk of crusty bread, and the leftovers made a great lunch the next day.
If you find yourself with leftover cholent and are looking for something to do with it, give this recipe a try. Please leave a comment and let us know what you think.
Thanks for visiting Patty Cake’s Pantry
- 2 tablespoons olive oil
- 1 stalk celery, chopped
- 1 onion, diced
- 1 carrot chopped
- 1 clove garlic, minced
- 2 cups leftover cholent
- 1 (14.5 ounce) can diced tomatoes
- 2 (14 ounce) cans of chicken broth
- 5 ounce bag of fresh spinach
- Heat oil in sauce pan.
- Saute onion, garlic, celery, and carrots until tender.
- Add cholent, tomatoes, and chicken broth to the pan.
- Heat until boiling and simmer for 10 minutes.
- Stir in spinach and allow it to wilt.
- Ladle into bowls and serve.