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Ukrainian Aspic (Kholodets) Recipe

Ukrainian Aspic (Kholodets) Recipe
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4.8 from 6 reviews

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

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

  1. Soak the Meat: Begin by soaking the pork legs in cold water for 3 hours to overnight.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Refrigerate: Refrigerate the dish for 3 hours to overnight, or until the aspic has firmed up into a gel-like consistency.
  9. 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.

Nutrition

Keywords: Ukrainian Aspic, Kholodets, Meat Jelly, Ukrainian Cuisine, Savory Jelly

Find it online: https://yumwithmia.com/ukrainian-aspic-kholodets-recipe/