Kholodets (Russian Meat Jelly)

🧂 Ingredients

• 1 large (about 1-1.5 kg) Pork knuckle
• 500 g Beef shin (shank)
• 3 liters Water
• 1 medium Onion
• 2 medium Carrots
• 8-10 cloves Garlic
• 3 pieces Bay leaves
• 1 teaspoon Black peppercorns
• to taste Salt

👨‍🍳 Instructions

1. 1

   Prepare the meat: Rinse the pork knuckle and beef shin under cold water. Place them in a large stockpot and cover with cold water by at least 2 inches. Bring to a rolling boil over high heat. Boil vigorously for 5-10 minutes to blanch the meats and remove impurities. Drain the meat and thoroughly rinse the pot. This step is crucial for a clear broth.

   ⏱️ 15 minutes
2. 2

   Simmer the broth: Return the blanched meats to the clean pot. Add the halved onion, chopped carrots, crushed garlic cloves, bay leaves, and black peppercorns. Cover with fresh cold water (about 3 liters, or enough to generously cover the ingredients). Bring to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover partially, and let it cook for at least 6 hours, or until the meat is extremely tender and falling off the bone. Skim off any foam or impurities that rise to the surface during the first hour of simmering. The broth should barely bubble.

   ⏱️ 6 hours
3. 3

   Separate meat and strain broth: Carefully remove the cooked meat and vegetables from the pot using a slotted spoon. Discard the onion, carrots, bay leaves, and peppercorns. Let the meat cool slightly until it's safe to handle. While the meat cools, strain the broth through a fine-mesh sieve lined with cheesecloth (if available) into a clean pot or heatproof bowl. This ensures a clear, sediment-free liquid. Taste the broth and season generously with salt towards the end of cooking. The broth should be well-seasoned as it will lose some flavor when chilled.

   ⏱️ 30 minutes
4. 4

   Shred the meat: Once the meat is cool enough to handle, remove all bones, cartilage, and skin. Finely shred or chop the meat into small pieces. You can also dice it if you prefer a chunkier texture. Discard any excess fat.

   ⏱️ 30 minutes
5. 5

   Assemble and chill: Distribute the shredded meat evenly into individual serving bowls, molds, or a shallow dish. You can optionally add some finely chopped raw garlic or a few cooked carrot slices for garnish and flavor. Carefully ladle the hot, strained broth over the meat, ensuring it's fully submerged. Let it cool at room temperature for about 1-2 hours, then cover tightly with plastic wrap or lids. Refrigerate for at least 8-12 hours, or until completely firm and set.

   ⏱️ 1-2 hours cooling + 8-12 hours chilling
6. 6

   Serve: To serve, run a thin knife around the edge of the mold and invert onto a serving plate. Kholodets is traditionally served cold, often with a dollop of strong mustard or grated horseradish.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to kholodets setting without gelatin is the long, slow cooking of collagen-rich cuts like pork knuckle and beef shin. Ensure the broth is rich and concentrated.
• ✓For a clearer broth, always skim impurities during the initial simmering phase and strain thoroughly.
• ✓Adjust the amount of garlic to your preference; some like it very garlicky, others less so.
• ✓Kholodets is a staple of festive tables, especially for New Year's, and pairs excellently with traditional Russian accompaniments like mustard and horseradish.

🔄 Variations

• Add cooked beef tongue for a richer flavor and different texture.
• Use chicken (legs and wings) along with pork for a lighter version.
• Incorporate other meats like duck or lamb shanks for unique flavor profiles.

🥗 Nutrition

Per serving