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Kholodets
Belarusian Meat Aspic
A traditional Belarusian meat aspic, often made with pork or beef, slow-cooked to extract gelatin for a firm, savory jelly. It's typically served cold with horseradish or mustard.
🧂 Ainekset
- 1 kg Pork hock or trotters(cleaned)
- 500 g Beef shank or brisket
- 2.5 l Water
- 1 medium Onion(peeled and halved)
- 1 medium Carrot(peeled)
- 2 Bay leaf
- 10 Black peppercorns
- to taste Salt
- 4 cloves Garlic(minced, for serving)
- for serving Horseradish or mustard
👨🍳 Ohjeet
- 1
Place the pork hock/trotters and beef in a large pot. Cover with cold water and bring to a boil. Skim off any foam or impurities that rise to the surface.
💡 Ammattilaisvinkit: This step is crucial for a clear broth. - 2
Add the halved onion, whole carrot, bay leaves, and peppercorns to the pot. Reduce heat to low, cover, and simmer for 4-6 hours, or until the meat is very tender and falling off the bone.
💡 Ammattilaisvinkit: Maintain a very gentle simmer, not a rolling boil. - 3
Carefully remove the meat and vegetables from the pot. Discard the onion, carrot, bay leaves, and peppercorns. Strain the broth through a fine-mesh sieve into a clean pot or bowl.
💡 Ammattilaisvinkit: A cheesecloth can be used for extra clarity. - 4
Once cool enough to handle, shred or dice the meat, discarding bones and skin. Remove any excess fat from the meat.
- 5
Season the broth with salt to taste. Add the shredded meat back into the broth and stir to combine.
💡 Ammattilaisvinkit: Taste and adjust salt carefully; it will concentrate as it chills. - 6
Pour the mixture into individual molds or a shallow dish. Let it cool slightly, then cover and refrigerate for at least 6-8 hours, or until completely set.
💡 Ammattilaisvinkit: For a clearer aspic, you can clarify the broth further by adding an egg white mixture before straining. - 7
To serve, unmold the kholodets onto plates. Garnish with minced garlic and serve with horseradish or mustard.
💡 Ammattilaisvinkit
- ✓Using a combination of pork hock and beef provides the best gelatin for setting.
- ✓Don't rush the simmering process; slow cooking is key to tender meat and rich broth.
- ✓Skimming impurities at the beginning ensures a cleaner flavor and appearance.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a pinch of ground coriander to the broth for an extra layer of flavor.
- Some recipes include a small amount of cooked chicken for variety.