Jewish Bean Stew | Jewish Viennese Food

When ready slice the meat and the kishke. Shell and halve the eggs. Serve placing the meat, the kishke and the egg halves on top of the beans and the potatoes. Accompany with gherkins and other pickles, as well as a leafy green salad.

Beef/Meat/My Vienna - Freud & Food

Freud and his Cholent: The Austrian Origins of the Jewish Bean Stew (Scholet Recipe with Vegan Option Inside)

Posted on January 31, 2019 by Nino Shaye Weiss / 7 Comments

In his youth, Sigmund Freud enjoyed many traditional Jewish foods, including challah, gefilte fish, and above all, cholent (tshoolnt in Southeastern Yiddish), t...