Cholent

⁠Beans Preparation: Soak beans in boiling water for 2-3 hours, drain, and resoak in fresh boiling water for another 1-2 hours. Drain and set aside.

Bulgur Wheat Preparation: Soak bulgur wheat in boiling water for 2 hours, strain, and set aside. Add salt, pepper, 2-3 tablespoons of oil a 1 teaspoon of chicken soup powder and place this all into a bag. Seal bag. 

Rice Preparation: Wash, drain, rice and 1-2 grated carrots. Season with salt, black pepper, 2 tablespoons of oil and 1 tablespoon of chicken broth. Add this to a bag and place the bag in 2 cups of boiling water and cook for 15 minutes until the rice , Wash aside.

Meatballs: Combine minced meat with finely chopped onion, soaked and squeezed 4 slices of white bread, salt, and pepper. Form into meatballs and pan-fry until half-cooked. Set aside. ( makes approximately 20 balls)

Potato Preparation: Lightly fry potatoes until golden on two sides. Set aside.

Meat and Marrow Bones: Fry meat slices and marrow bones until browned, and set aside.

Layering in the Pot: Start with white beans at the bottom, seasoned lightly. Place the bulgur wheat bag on the beans, followed by meat slices, marrow bones, meatballs, potatoes, and hard-boiled eggs. Add the rice bag last and, if using, place kishka around the pot's edge.

Cooking: Add 1.7 liters of boiling water seasoned with salt, pepper, and spoonful of chicken soup powder. Cover and bring to a boil on the stove, then reduce heat and simmer for 30 minutes. Transfer to an oven preheated to 180/170°C and bake for an hour. Reduce heat to 100°C and continue cooking for 10-12 hours, ensuring there is always some liquid in the pot to prevent burning.