Name: Ukrainian Aspic (Kholodets) Recipe
Prep time: 3 h
Cook time: 6 h
Total time: 9 h
Cuisine: Ukrainian
Ingredients: 2 lb pork legs, soaked in cold water for 3 hours to overnight; 5-8 large chicken drumsticks (or any bone-in meat); 2 medium onions; 1 large carrot; 1 stick of celery; 2 bay leaves; 5-10 peppercorns; 2 tsp salt, plus more to taste; Red horseradish or mustard, for serving

Jump to Recipe

Get ready to discover a truly distinctive comfort food that will take your taste buds straight to the heart of Eastern Europe! The Ukrainian Aspic (Kholodets) Recipe is a beloved classic—centuries old, beautifully rustic, and full of deep, meaty flavor. This traditional dish transforms humble cuts of pork and chicken into shimmering, savory aspic, dotted with carrot slices and layered with tender meat. It’s the kind of recipe that brings people together at family feasts and holiday tables, offering a taste of Ukrainian hospitality in every slice.

Ukrainian Aspic (Kholodets) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Ukrainian Aspic (Kholodets) Recipe comes from starting with straightforward ingredients and treating them with care and patience. Each component, from the gelatin-rich pork legs to a single stalk of celery, plays its essential role in creating the perfect clear, wobbly aspic that’s both visually stunning and delicious.

Pork legs: The collagen in pork legs is crucial for that signature natural jelly texture—be sure to soak them well so your broth turns out beautifully clear!
Chicken drumsticks (or any bone-in meat): These add both depth and a softer bite to contrast with the pork’s robustness.
Medium onions: Left whole, they lend subtle sweetness and a lovely golden color as the broth simmers.
Large carrot: Not only for flavor, but its cheerful orange coins also brighten up each serving of aspic.
Celery stick: This brings a hint of freshness and rounds out the savory notes.
Bay leaves: Just a couple create that unmistakable hint of aromatic earthiness throughout the dish.
Peppercorns: For gentle heat and classic background spice—no need to crack them.
Salt: Essential for lifting all those slow-cooked flavors; start gentle and adjust to taste at the end.
Red horseradish or mustard: The tangy, spicy bite of these traditional condiments is the finishing touch for serving.

How to Make Ukrainian Aspic (Kholodets) Recipe

Step 1: Soak the Meat

Begin by soaking the pork legs in a big bowl of cold water. This isn’t just about thawing frozen meat—it’s the key to a beautiful, clear aspic, as it pulls out impurities and some excess blood. Let them rest for at least 3 hours, or even overnight if you can plan ahead.

Step 2: Cook the Meat

Move your pork legs and chicken drumsticks into a large pot. Cover with plenty of water and bring to a screaming boil. The moment the bubbles go wild, remove the pot from the heat, then drain and rinse the meat thoroughly—this step is what helps keep the final broth crystal clear. Now, refill the pot with fresh water (just enough to barely cover the meat) and bring to a gentle boil again. Lower the heat and let it barely simmer, covered, for a good five hours. This is where the flavor magic happens!

Step 3: Add Vegetables and Simmer

After those long simmering hours, it’s time to build in more subtle flavors. Toss in your carrots, whole peeled onions, celery stick, bay leaves, peppercorns, and salt. Let everything gently bubble together for another hour. By now, the smell will start to make you hungry—a good sign!

Step 4: Filter the Broth

Remove the carrot and chicken drumsticks to cool, and discard the pork legs (they’ve done their important work!). Out go the wilted onions and bay leaves, too. What you want is that precious golden liquid—strain it through a fine mesh sieve lined with a few layers of paper towel into a clean pot or bowl. This extra filtration step brings out that jewel-like clarity that makes every Ukrainian Aspic (Kholodets) Recipe shine.

Step 5: Season the Broth

Time to amp up the aroma! While the broth is hot, press in fresh garlic cloves, then taste and adjust salt if needed. The garlic shouldn’t overpower, but just weave through the gelatin-rich broth for a touch of sharpness.

Step 6: Prepare the Meat and Carrots

Once everything is cool enough to handle, separate the meat from the bones. Discard any gristle or skin, then shred or roughly chop the meat—don’t go too fine, you want texture. Slice the carrot into thin, decorative rounds. These will become little golden jewels in your aspic.

Step 7: Assemble the Kholodets

Now comes the fun part! In a deep dish (or small individual molds if you want to make it fancy), line the bottom with carrot rounds, and if you like, fresh dill fronds. Make a generous layer of shredded meat, then slowly pour the savory broth over everything until the meat is completely covered. A little extra on top helps to set a perfect layer of jelly.

Step 8: Refrigerate

Slip your assembled dish into the refrigerator (be sure it’s level) and let it chill for several hours—or overnight—until it’s fully set. It’s always worth the anticipation! Test the set with an easy wiggle: the perfect Ukrainian Aspic (Kholodets) Recipe has a delicate, clear, sliceable jelly.

Step 9: Serve

To unmold, dip the dish in hot water for just a few seconds and slide a slim spatula around the edges before inverting it onto a plate. Or, simply scoop portions straight from the dish. Always serve chilled, with a generous dollop of spicy horseradish or mustard on the side.

How to Serve Ukrainian Aspic (Kholodets) Recipe

Garnishes

To make your Ukrainian Aspic (Kholodets) Recipe extra festive, top each slice with a flourish of fresh dill or flat-leaf parsley. The bright green looks gorgeous against the clear aspic, and both herbs bring a springy pop that enlivens the meaty flavors. For even more color, add a few paper-thin slices of radish or a scatter of pickled vegetables on top just before serving.

Side Dishes

Traditionally, kholodets is served with rye bread, pickles, or a platter of sharp, crunchy fermented vegetables. The tang of pickles or sauerkraut cuts perfectly through the rich, savory aspic. A few boiled or roasted potatoes make a satisfying, old-country-inspired pairing if you want to round out the table.

Creative Ways to Present

If you’d like to give your Ukrainian Aspic (Kholodets) Recipe a modern twist, try setting it in individual ramekins or decorative molds for elegant single portions. For holiday celebrations, use cookie cutters to make fun shapes once it’s set, or plate each serving with a dusting of smoked paprika or cracked pepper for a restaurant-style touch.

Make Ahead and Storage

Storing Leftovers

Once set, kholodets keeps happily in the refrigerator for up to five days. Keep it tightly covered to prevent it from picking up strong fridge odors. If you’re serving it for a special occasion, making it a day ahead actually improves the flavor and texture.

Freezing

Yes, you can freeze Ukrainian Aspic (Kholodets) Recipe! It’s best to portion it out and wrap tightly, as freezing can slightly alter the texture (it may become a touch grainier when thawed). Thaw overnight in the fridge, and serve cold as usual.

Reheating

Kholodets is always served chilled, never heated. If you want to loosen it just a little to unmold, set the dish briefly in hot water. Avoid microwaving, since that will melt the aspic and undo all your patient effort!

FAQs

Can I use only chicken or only pork for kholodets?

You certainly can, but the classic Ukrainian Aspic (Kholodets) Recipe uses a mix because pork legs provide the natural gelatin needed for the aspic to set, while chicken adds lighter flavor. All-chicken versions work, but you may need to add gelatin to help it firm up.

Why does my aspic not set properly?

The natural gelatin in pork legs is what gives kholodets its signature texture. If your aspic is too soft, it’s often because there was too much water in the broth, or the simmering time was too short—next time, use less water and let it cook longer.

How do I ensure a clear, beautiful broth?

Always soak the pork legs first, and be diligent about that first boil and rinse. Straining through a double layer of paper towel or cheesecloth after cooking is the key to a sparkling, crystal-clear Ukrainian Aspic (Kholodets) Recipe.

Can I add vegetables inside the aspic?

Definitely! While carrot slices are traditional, you can also add peas, sweet corn, or small diced pickles for extra color and flavor. Just be sure all additions are fully cooked and well-drained before assembling.

Is kholodets eaten hot or cold?

Kholodets is always enjoyed cold, right from the fridge! That’s how the aspic keeps its lovely, bouncy texture. Serve with strong condiments like horseradish or hot mustard to balance out the chill.

Final Thoughts

Whether you’re seeking a taste of Ukrainian heritage or just an impressive, conversation-starting dish for your next gathering, this Ukrainian Aspic (Kholodets) Recipe is as rewarding to prepare as it is to share. Give it a try—let each shimmering slice transport you to a cozy Ukrainian kitchen filled with tradition and warmth!

Ukrainian Aspic (Kholodets) Recipe

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Learn how to make a traditional Ukrainian dish, Kholodets, a savory meat jelly that is perfect for special occasions or holiday feasts.

Author: Maya
Prep Time: 3 hours
Cook Time: 6 hours
Total Time: 9 hours
Yield: 8–10 servings 1x
Category: Main Course
Method: Boiling, Simmering, Refrigeration
Cuisine: Ukrainian
Diet: Low Fat

Ingredients

Scale

Pork Broth:

2 lb pork legs, soaked in cold water for 3 hours to overnight
5–8 large chicken drumsticks (or any bone-in meat)
2 medium onions
1 large carrot
1 stick of celery
2 bay leaves
5–10 peppercorns
2 tsp salt, plus more to taste

Serving and Accompaniments:

Red horseradish or mustard, for serving

Instructions

Soak the Meat: Begin by soaking the pork legs in cold water for 3 hours to overnight.
Cook the Meat: In a large pot, add the soaked pork legs and chicken drumsticks. Pour in enough water to cover the meat. Bring it to a boil over high heat. Once it begins boiling, remove from heat, drain the water, and rinse the meat. Refill the pot with fresh water, ensuring it covers the meat by about ½ inch. Avoid adding too much water, as it could affect the gelatinous consistency. Cover the pot and bring it to a boil again, then reduce the heat to a low simmer. Set a timer for 5 hours.
Add Vegetables and Simmer: After 5 hours, add the large carrot, two medium onions (both ends removed), celery stick, bay leaves, peppercorns, and salt. Let the mixture simmer on low heat for an additional hour, creating a flavorful broth. Make sure you do not discard the broth, and do not add more water.
Filter the Broth: Once the vegetables and meat are cooked, remove the chicken drumsticks and carrot from the pot and let them cool. Discard the pork legs, onions, and bay leaves. To clarify the broth, strain it through a fine mesh sieve lined with 3 paper towels. This will leave you with a clean, clear broth.
Season the Broth: Press 4 garlic cloves into the strained broth and taste to check if more salt is needed. Adjust the seasoning as necessary.
Prepare the Meat and Carrots: After the meat cools, separate it from the bones. Discard the bones and shred or slice the meat into smaller pieces. Thinly slice the carrot.
Assemble the Kholodets: You can either prepare a large batch in a rectangular Pyrex dish or individual servings in smaller bowls. Start by placing the sliced carrots on the bottom of the dish, followed by fresh dill if desired. Add a layer of the shredded meat, then pour the broth over it, ensuring it completely covers the meat with a little extra on top.
Refrigerate: Refrigerate the dish for 3 hours to overnight, or until the aspic has firmed up into a gel-like consistency.
Serve: To serve, place the dish in hot water for a few seconds, then use a slim spatula to release the aspic from the sides. Alternatively, serve directly from the dish. Kholodets is traditionally served with red horseradish (hren) or mustard.

Notes

Make sure not to add too much water when initially boiling the meat to achieve the desired consistency.
Feel free to customize the dish by adding your favorite herbs or spices to the broth.
For a richer flavor, you can roast the vegetables before adding them to the broth.