Jellied meat
8 servings
600 minutes
Holodets is a traditional Russian dish known since ancient times. It was prepared in homes for holidays and special occasions as it symbolizes comfort and home warmth. The base of holodets is a rich broth made from pork and chicken parts, flavored with bay leaves, garlic, and spices. After long simmering, the meat becomes tender and easily separates from the bones. The broth is strained and enriched with natural gelatin, turning into a firm and transparent delicacy. Chilled in the refrigerator, holodets delights with its rich flavor palette: the mild spiciness of garlic, sweetness of carrots, and spice make it an ideal complement to mustard and horseradish. It is an appetizer that enlivens the feast and gives a sense of home warmth.
1
Prepare the knuckle. Rinse well.
- Pork knuckle (ham hock): 1 piece
2
Wash the chicken thighs and dry them with a paper towel.
- Chicken thighs: 2 pieces
3
Prepare bay leaf.
- Bay leaf: 3 pieces
4
Use a mixture of peppercorns if desired.
- Mixed peppercorns (four peppers): 10 g
5
Cut the large carrot into slices.
- Carrot: 1 piece
6
Clean a whole head of garlic.
- Garlic: 1 head
7
Chop the onion coarsely.
- Onion: 3 heads
8
Place the meat in a cauldron or pot and cover with water. Bring to a boil and drain the broth. Rinse the meat well, cover with water again, bring to a boil and drain again. Only on the third time add carrots, onions, garlic, salt, and spices to the meat.
- Carrot: 1 piece
- Onion: 3 heads
- Garlic: 1 head
- Salt: 1 tablespoon
- Mixed peppercorns (four peppers): 10 g
9
Boil for 3 hours until the meat easily separates from the bones.
10
Strain the broth through a sieve. Shred the meat and place it in a shallow dish.
11
Pour in the remaining broth and garnish with dill if desired. Refrigerate for 8 hours until set.
- Dill: to taste
12
Serve with mustard and horseradish.
