Aspic with hot cherry peppers
6 servings
240 minutes
Aspic with spicy cherry peppers is an original interpretation of a classic Russian dish that combines rich meat flavor with the piquant spiciness of cherry peppers. This dish, known since ancient times, was traditionally prepared in winter months when hearty and nutritious food was needed. The gelatinous structure of the aspic makes it tender, while the combination of chicken meat and vegetables gives it a harmonious taste. The spiciness of cherry peppers adds brightness and unusual zest, making this dish more expressive. Aspic is served chilled, making it perfect for festive tables or as a refreshing appetizer in summer. It pairs wonderfully with mustard, horseradish, and rye bread, creating a rich flavor ensemble. Such aspic is a culinary adventure where tradition meets bold flavor accents.
1
Peel, wash, and slice the carrot into rounds.
- Carrot: 2 pieces
2
Peel and wash the onion.
- Onion: 2 heads
3
Wash the cherry peppers and slice them into rounds.
- Cherry peppers: 3 pieces
4
Remove the seeds from the hot pepper.
5
Put the vegetables in the pot, add salt and spices.
- Salt: to taste
- Spices: to taste
6
Wash and dry the chicken. Separate the meat from the bones, chop it finely, and add it to the vegetables.
- Chicken: 1 piece
7
Cut the bones and add them to the pot. Add water to cover the bones. Cook until the meat is done.
8
Separate the broth from the meat and vegetables, remove the bones.
9
Mix a small part of the broth with gelatin. Stir well.
- Gelatin: 45 g
10
Strain the broth with gelatin through a sieve with cheesecloth. Mix with the remaining broth.
11
Shred the meat and vegetables and place them in bowls. Pour broth over the meat and refrigerate for 2 hours. Garnish with cherry peppers when serving.
- Cherry peppers: 3 pieces
