Classic jellied meat
Origin of the recipe
As a culinary phenomenon, kholodets (or aspic) first appeared in the north and among nomadic peoples. Hundreds of years ago, someone simmered a thick broth of meat and bones for a long time and noticed that the remaining broth always solidified when left cold (today we know this is due to a gelatinous substance found in bones and meat). Later, travelers, merchants, warriors, and hunters took this food with them on their travels. They often carried kholodets in birch bark bags. To warm up in winter, they heated it over a fire and ate it like a rich, filling broth or ate it cold, cut into pieces. Kholodets was prized not only for its convenient carrying and easy preservation, but also for its ability to warm oneself in chilly or frosty weather.
What do you need for cooking?
Ingredients
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Beef leg
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Pork legs
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Beef, pulp
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Water
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Carrot
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Onions
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Bay leaf
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Black peppercorns
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Salt
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Ground black pepper
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Garlic
Kitchen utensils
- Knife
- Board
- Spoon
- Pot
- Lid
- Form
Kholodets is a traditional Russian dish made with meat broth and pieces of meat. It's tender, flavorful, and rich, perfect for a holiday meal. This classic kholodets recipe will help you prepare it with minimal effort, yet delivers excellent results.
Step-by-step recipe
Step 1:
Place the Legs and flesh in a deep pan, placing the flesh on top.
Step 2:
Fill with water and place the pan on the stove.
Step 3:
When it boils, for the first 10-20 minutes, watch for foam to appear on the surface, removing it as quickly as possible so that the broth is as clear as possible.
Step 4:
Add the carrots, onion, bay leaf, and peas. Cover as tightly as possible without letting the liquid boil over. Simmer over low heat for 4 hours.
Step 5:
Add salt and cook for another 1 hour on low heat under the lid.
Step 6:
Remove the meat from the broth, remove it from the bones, and slice it. Choose the size of the slices you like for your aspic; it's a matter of taste.
Step 7:
Strain the broth.
Step 8:
Place the meat in a rimmed baking dish and add crushed garlic.
Step 9:
Pour in the broth and stir until the garlic and meat are evenly distributed throughout the pan. Let sit on the surface for 2 hours.
Step 10:
Refrigerate for at least 8 hours.
Step 11:
Enjoy delicious jellied meat.
Cooking tips
The most famous and perfect accompaniment to aspic is horseradish! Serve horseradish sauce mixed with sour cream—aspic, symbolizing the earth, and horseradish, representing the snow covering it—a very harmonious combination on a winter table in the coming New Year.
If you want the aspic to set faster, pour it into small bowls or molds after cooking.
Decorate the jellied meat however you like—with stars made from boiled carrots, roses made from tomatoes, sprigs of parsley and dill, or green pea beads. Place the decorations on the bottom of the pan before adding the other ingredients. Serve the decorated jellied meat by turning it upside down and removing it from the pan onto a plate. When you turn it over, the decorations will come to the top and reveal all their beauty.
To easily remove the jellied meat from the mold, dip it in hot water for just a couple of seconds.
See also:
Classic recipes
