Aspic of three types of meat
10 servings
630 minutes
Aspic made from three types of meat is a traditional Russian dish with roots going back centuries. It was prepared in villages for winter to provide the family with nutritious and hearty food. The combination of pork knuckle, shanks, and rooster gives a rich, intense flavor and dense texture. Long boiling with onions, carrots, and spices fills the broth with aroma while garlic and bay leaves add piquant notes. Aspic is served chilled, often with horseradish or mustard to enhance the taste further. It is not just a dish but a symbol of home comfort and care that highlights the art of Russian cuisine. It is perfect for festive gatherings as well as everyday dinners, delighting with its deeply rich flavor and tender texture.
1
Wash and cut the meat.
2
Soak in water for 2 hours.
3
Wash the meat and the pot, fill with clean water.
4
When it starts to boil, remove the foam.
5
Add peppercorns and boil for 2 hours.
- Black peppercorns: to taste
6
Put the rooster in the pot.
- Rooster: 1400 g
7
When it boils, add onion and carrot. Cook for 5 hours.
- Onion: 2 pieces
- Carrot: 1 piece
8
Salt 10 minutes before it's done, add garlic and bay leaf.
- Salt: to taste
- Garlic: 4 pieces
- Bay leaf: 3 pieces
9
Remove the meat. Throw away the vegetables. Let the broth cool a bit.
10
Cut the meat into small pieces and arrange them in molds.
11
Pour with broth.
12
Put in the refrigerator until it hardens.