Aspic
4 servings
600 minutes
Holodets is one of the oldest dishes in Slavic cuisine that has adorned festive tables for centuries. Its history is linked to peasant traditions when meat broth thickened in the cold, turning into a hearty and nutritious treat. Ukrainian holodets has a rich meaty flavor, aromatic spices, and a tender, slightly springy texture. It takes a long time to prepare so that the broth absorbs all the richness of the meat while gelling agents give it firmness without adding gelatin. Holodets is served chilled with horseradish or mustard and complemented with bread and pickles. It is not just an appetizer but a true culinary masterpiece that combines taste, traditions, and the atmosphere of family celebrations.
1
Place the pork leg, beef, and turkey thigh in a pot and add about 5 liters of water. Put it on the fire, bring to a boil, and remove the foam. Add salt and onion. Cook on low heat for 7 hours. Towards the end of cooking, add bay leaf and pepper.
- Pork leg (trotter): 0.5 kg
- Beef: 1 kg
- Turkey thigh: 0.5 kg
- Onion: 2 heads
- Bay leaf: 5 piece
- Black peppercorns: 10 pieces
- Salt: to taste
2
After boiling, separate the meat from the bones and cut it into small pieces. Mix the meat and place it in molds in a 2 cm layer. Pour the remaining broth into the molds and add finely chopped garlic.
- Garlic: 3 cloves
3
Place in the refrigerator for a few hours until set. Serve with horseradish.
