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Ukrainian Aspic Recipe (Kholodets)
This Ukrainian aspic recipe (kholodets) tasted exactly like the one my Mom made years ago. Follow these easy step-by-step photo instructions.
👥 8 Servings⏱️ Prep & Cook: 7h⏳ Prep: 30 min🔥 Cook: 6h 30m👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●spatula
📝 Preparation Steps
1
Make sure you soak the pork legs in cold wate (⏱️ 3 hours to overnight - it's also a good way to thaw the pork)
pork legs (soaked in cold water and refrigerated 3 hours to overnight)2 lb
2
In a large pot, add pork legs, and chicken drum sticks. Add enough water to cover all of the meat. Set over high heat, cover and bring to a boil. As soon as it starts boiling, remove from heat and drain off the water. Rinse the meat, refill with fresh water (enough water to cover all of the meat, plus an extra 1/2-inch over the meat); Don't add too much water or it won't be "gelatiney" enough later. Cover and bring to a boil again. Reduce heat to a light boil/simmer and set a timer for ⏱️ 5 hours.
pork legs (soaked in cold water and refrigerated 3 hours to overnight)2 lb
3
After cooking for ⏱️ 5 hours, Add 1 large carrot, 2 medium onions (both ends removed), 1 celery stick, 2 bay leaves, 5-8 peppercorns and 2 tsp salt into the pot and continue boiling on low heat 1 more hour. It should look like a nice chicken broth. Now it's important that you do not discard the broth and do not add more water to the pot!
large carrot1medium onions2bay leaves2
4
Remove the drumsticks and carrot from the broth and let them cool. Discard pork legs, onion and bay leaves. Use a fine mesh sieve with 3 bounty paper towels over the sieve and filter the broth through the paper towels. You will be left with a clean broth.
large carrot1pork legs (soaked in cold water and refrigerated 3 hours to overnight)2 lbbay leaves2
5
Peel and press 4 garlic cloves into the broth and do a taste test to see if more salt is needed.
6
Once the meat has cooled, use a fork to separate meat from the bones. Keep the good meat; discard the bones. Thinly slice the carrot. You can make one big holodets in a rectangular pyrex dish or you can make smaller serving bowls.
large carrot1
7
Start by placing carrots on the bottom and top with some dill if you wish. Next add the meat in an even layer and pour broth over the meat; enough to cover the meat and a little extra over the top. Refrigerate ⏱️ 3 hours to overnight, or until firm. Serve with red horseradish/hren (recipe on NatashasKitchen.com) or Russian mustard. Once it's set, set the bowl in hot water for a few seconds, then use a slim spatula to release the gelatin from the dish. Or you can just serve it out of the dish and save yourself a step.
large carrot1
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