Aspic
20 servings
480 minutes
Studen is one of the oldest dishes in Russian cuisine, originating from times when food not only nourished but also preserved products for a long time. Its thick, jelly-like texture comes from the prolonged boiling of bones and meat that release natural collagen. The taste of studen is rich and meaty with spicy notes of garlic, bay leaves, and black pepper. It is served cold, often with mustard or horseradish, adding a special piquancy. This dish not only warms on winter evenings but also symbolizes home comfort, leisurely conversations at the table, and respect for age-old culinary traditions. True gourmets appreciate studen for its rich texture and depth of flavor and consider it an integral part of festive feasts.
1
We wash and cut the meat.
- Beef with bones: 3 kg
- Pork leg: 2 pieces
- Bull's tail: 500 g
2
Put all the meat in a large pot, fill it with cold water 8-10 cm above the top, bring to a boil, and then pour out the water.
3
Again rinse the meat, place it in a pot, fill with cold water, bring to a boil, and remove the foam.
4
Reduce the heat to low, add onion, carrot, bay leaf, pepper, and simmer on very low heat for 7 hours.
- Onion: 4 pieces
- Carrot: 4 pieces
- Bay leaf: to taste
- Black peppercorns: 15 pieces
5
Add 7-10 cloves of garlic, salt, check the taste, and boil for another hour.
- Garlic: 10 cloves
- Salt: to taste
6
We take out the meat, remove the bones, and place it in a wooden bowl.
7
Chop the meat to the desired consistency with a knife and place it in bowls.
8
We slice the boiled carrot into rounds and decorate the jelly with them.
- Carrot: 4 pieces
9
We strain the broth through cheesecloth (in a colander) and pour it into bowls.
10
If the broth is thick, the jelly will be ready in two to three hours. If not, it will be ready tomorrow morning.
11
The main thing: jelly doesn't have to be cooked all at once. You can cook it for two hours and finish the rest the next day. That's it. Enjoy your meal.