Kholodets (Ukrainian Meat Aspic)
The Quirky Foodster Team
Ingredients
- Pork knuckle (trotter), split — 1 kg (2 1/4 lb)
- Chicken thighs, bone-in — 500 g (1 lb 2 oz)
- Large Carrot — 1
- Large Onion — 1
- Garlic cloves, crushed — 4
- Bay leaves — 2
- Black peppercorns — 8
- Fine salt — 1 tbsp
- Water — 2.5 L (10 1/2 cups)
Method
- Place the pork knuckle and chicken in a large pot and cover with the water.
- Bring to a boil, skim off any scum, then reduce to a very low simmer.
- Add the whole carrot, onion, bay leaves and peppercorns and simmer gently, partially covered, for
- 5-4 hours, until the meat falls off the bone.
- Remove the meat and vegetables. Strain the broth through a fine sieve or cheesecloth.
- Season the broth with salt and stir in the crushed garlic.
- Shred the meat, discarding bones and skin, and arrange in a serving dish or individual moulds.
- Pour the strained broth over the meat and refrigerate overnight until fully set.
Introduction: Kholodets is a savoury meat jelly made by slow-cooking pork or beef knuckles until the natural collagen sets the cooled broth into a jelly.
Cultural Background: Kholodets is a savoury meat jelly made by slow-cooking pork or beef knuckles until the natural collagen sets the cooled broth into a jelly. It is a traditional centrepiece of the New Year's and Christmas table across Ukraine, prized for how far it can be prepared ahead of a big gathering.
Tips: Do not let the broth boil hard, or it will turn cloudy instead of clear. Using both pork knuckle and chicken gives good flavour along with enough natural gelatin to set without added gelatin.
Variations: Add sliced hard-boiled egg to the mould for a decorative layer. Use beef shank in place of pork for a beef kholodets. No vegetarian version exists; the dish relies on meat-derived gelatin. Not applicable.
Storage: Keeps well covered in the refrigerator for up to 4 days.
Reheating: Served cold; do not reheat, as this dish is meant to be eaten chilled and set.
FAQs:
Q: Why didn't my kholodets set?
A: This usually means the broth was not simmered long enough to release sufficient natural gelatin from the knuckle.
Q: Is kholodets served with anything?
A: Yes, it is traditionally served with a side of horseradish or mustard.
- Pork knuckle (trotter), split — 1 kg (2 1/4 lb)
- Chicken thighs, bone-in — 500 g (1 lb 2 oz)
- Large Carrot — 1
- Large Onion — 1
- Garlic cloves, crushed — 4
- Bay leaves — 2
- Black peppercorns — 8
- Fine salt — 1 tbsp
- Water — 2.5 L (10 1/2 cups)
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