Ural aspic
4 servings
30 minutes
The recipe is taken from the book "Ural cuisine.
1
Wash the joint, dry it, cut into several pieces, cover with cold salted water and simmer for 6-8 hours, periodically skimming off the fat and foam.
- Salt: to taste
2
After Z–4 hours, add lean beef and chicken and continue to boil until ready. 30 minutes before the end of cooking, add peeled, washed, and finely chopped carrots, onions, and parsley roots to the broth.
- Beef: 400 g
- Chicken: 1.2 kg
- Carrot: 1 piece
- Onion: 1 head
- Parsley: 2 stems
3
30 minutes before the cooking ends, add peeled, washed, and finely chopped carrots, onions, and parsley roots to the broth.
- Carrot: 1 piece
- Onion: 1 head
- Parsley: 2 stems
4
Remove the boiled meat, chicken, and joint from the broth.
5
Strain the broth carefully.
6
Remove the skin and bones from the chicken, and the bones and tendons from the joint. Chop all the meat finely and add it to the strained broth.
7
Chop all the meat finely and add it to the strained broth.
8
Salt, put on the fire, and boil for 15-20 minutes.
- Salt: to taste
9
Add peeled and finely chopped (or crushed) garlic 2-3 minutes before it's ready.
- Garlic: 3 cloves
10
Then pour into molds and place in a cold place to set.
