Ukrainian Aspic (Kholodets) Recipe
If you’ve ever wanted to surprise friends or family with a dish that really says “welcome to my table,” the Ukrainian Aspic (Kholodets) Recipe should be next on your list. This classic cold meat jelly boasts a satisfyingly savory flavor, a silky-yet-firm texture, and a rustic look that transports you straight to a Ukrainian family feast. Don’t let its old-world roots fool you—kholodets is as exciting to unveil as it is approachable for home cooks thanks to a handful of wholesome ingredients and time-honored techniques. Whether you’re new to aspic or grew up spooning it from grandma’s favorite platter, this recipe captures the spirit of Ukrainian hospitality in one shimmering, wobbly bite.
Ingredients You’ll Need
What I love about this dish is how it turns simple, humble ingredients into something celebratory. Each item in the Ukrainian Aspic (Kholodets) Recipe pulls its weight—building rich flavor, perfect texture, and eye-catching color. Here’s what you’ll need and why it matters:
- Pork legs: Their bones and connective tissues are the secret behind that essential gelatinous texture—don’t skip the soaking step to get it perfectly clean.
- Chicken drumsticks (or bone-in meat): These boost the flavor and tenderness of the aspic. Dark meat works best for that classic, hearty taste.
- Onions: Just halved and tossed in, they add aromatic sweetness that seasons both meat and broth.
- Carrot: For brightness and subtle earthy flavor, plus those pretty orange rounds for garnish.
- Celery stick: Layers additional savory notes into the broth, rounding out the flavors.
- Bay leaves: Bring a gentle herbal aroma—the foundation of so many Eastern European soups and stews.
- Peppercorns: For a delicate bite in every forkful, not overpowering but far from bland.
- Salt (2 tsp, plus more): Essential for balancing all the savory notes, so taste and adjust as you go.
- Red horseradish or mustard (for serving): Tangy condiments are the classic way to add punch to every slice.
How to Make Ukrainian Aspic (Kholodets) Recipe
Step 1: Soak the Meat
Start by soaking your pork legs in cold water for at least 3 hours or overnight. This step helps remove any excess blood and impurities, ensuring your aspic comes out clear and pristine. If you’re working with frozen meat, soaking also helps thaw it gently—one less thing to fuss over when you start cooking.
Step 2: Cook the Meat
Drain the soak water, then place your pork legs and chicken drumsticks in a large pot. Cover them with fresh cold water and bring it all to a boil over high heat. Once it’s bubbling, drain, rinse everything, and return the meat to the clean pot with fresh water—just enough to cover by half an inch. This careful measurement is the secret to a firm, wobbly result. Bring back to a boil, cover, then simmer low and slow for a whopping 5 hours. Yes, it’s a commitment, but your future self will thank you.
Step 3: Add Vegetables and Simmer
Now, it’s time to build up broth flavor. Toss in the peeled carrot, halved onions, celery, bay leaves, peppercorns, and salt. Let everything gently simmer on low for another hour, making sure not to add more water. Those vegetables will infuse every drop of broth with sweetness and aroma—a foundation for the perfect Ukrainian Aspic (Kholodets) Recipe.
Step 4: Filter the Broth
Once simmering is done, fish out the chicken drumsticks and carrot (set these aside), then discard the pork legs, onions, and bay leaves. To get that signature crystal-clear finish, pour the broth through a fine mesh sieve lined with three paper towels. It’s a little extra effort, but this step ensures your aspic looks absolutely stunning on the plate.
Step 5: Season the Broth
For the final punch of flavor, press four garlic cloves into the strained broth and give it a taste. Salt as needed—remember, chilling can dull flavors, so season ever so slightly above your usual preference.
Step 6: Prepare the Meat and Carrots
Once your cooked meat is cool enough to handle, separate it from the bones and shred or slice into inviting bite-sized pieces. Discard all bones, and don’t forget to slice your carrot thinly for beautiful, jewel-toned accents throughout your aspic.
Step 7: Assemble the Kholodets
Will you go family-style in a big rectangular dish, or opt for individual servings in ramekins? Either way, scatter carrot slices (and some fresh dill if you’d like) at the bottom, then top with a layer of shredded meat. Gently pour the strained broth on top until everything is covered with a touch to spare—every morsel should be bathed in that golden liquid.
Step 8: Refrigerate
Pop the assembled dish in the fridge for a minimum of 3 hours, or ideally overnight. The magic happens here: as it chills, the broth transforms into a glistening, firm jelly that slices beautifully and holds its shape.
Step 9: Serve
When you’re ready to present your masterpiece, gently dip the serving dish in hot water for a few seconds and run a thin spatula along the edges—you’ll hear that satisfying seal as the aspic releases. Or simply slice and serve straight from the dish. Don’t forget a side of sinus-clearing red horseradish or mustard; it’s the zingy pairing that rounds out every Ukrainian Aspic (Kholodets) Recipe experience.
How to Serve Ukrainian Aspic (Kholodets) Recipe
Garnishes
Classic presentation calls for sliced carrots, sprigs of fresh dill, and maybe even a few parsley leaves nestled on top. For special occasions, add hardboiled egg slices or radish roses for a touch of elegance—these little flourishes turn your kholodets into a real party centerpiece.
Side Dishes
Traditionally, Ukrainian Aspic (Kholodets) Recipe shines alongside dark rye bread, pickled vegetables, and of course, a sharp dollop of horseradish or mustard. The contrast between cold jelly, bracing condiment, and chewy bread creates a harmony that’s hard to beat at any festive table.
Creative Ways to Present
For family gatherings, make your kholodets in a large mold to turn out onto a platter—watch the crowd’s eyes light up! For cocktail parties, try assembling it in individual ramekins or even shallow mason jars. Adding layers of different meats or decorating the bottom of the mold with intricate veggie designs brings a touch of artistry to every serving.
Make Ahead and Storage
Storing Leftovers
Keep leftover Ukrainian Aspic (Kholodets) Recipe covered in the refrigerator. It will stay fresh for up to 4-5 days, and actually gets even better once the flavors have time to meld. Remember to cover it tightly so it doesn’t absorb any fridge odors, and scoop out portions as needed.
Freezing
If you’ve made a big batch, you can absolutely freeze kholodets! Cut into serving pieces and wrap each tightly with plastic wrap and foil before popping in the freezer for up to 2 months. Thaw overnight in the fridge before serving; the texture holds up surprisingly well.
Reheating
Kholodets is meant to be enjoyed cold, as the jelly will melt if warmed. If you prefer a softer set, let it sit at room temperature for 10-15 minutes before serving, but don’t heat it directly—a gentle chill is part of the authentic experience.
FAQs
Is it possible to make Ukrainian Aspic (Kholodets) Recipe without pork?
Absolutely! You can use only chicken or even add beef shank for a different flavor profile. The most important thing is to use bone-in cuts for the natural gelatin—otherwise, your aspic won’t set properly.
Why did my aspic not set?
If your aspic didn’t gel, chances are there was too much water compared to the amount of connective tissue in your meat, or you used boneless cuts. Always measure the water just above the meat, and don’t skip pork legs or similar high-gelatin bones.
Can I add other vegetables?
Definitely! While carrot and onion are traditional, you can add parsnip, garlic, or even a few peas for a pop of color. Just remember to strain them if you’re aiming for a classic, clear finish.
Is this dish safe during pregnancy?
As long as the meat is cooked thoroughly and you’re using quality, fresh ingredients, there shouldn’t be concerns. If in doubt, consult your doctor and use pasteurized meat if possible.
Can I make Ukrainian Aspic (Kholodets) Recipe ahead for a party?
This is actually one of the best make-ahead dishes out there! The flavors deepen as it chills, so prep it a day ahead, unmold just before serving, and wow your guests with a retro-yet-irresistible appetizer.
Final Thoughts
Few dishes capture the heart of Ukrainian hospitality the way this aspic does. With a bit of patience and a handful of real, flavorful ingredients, the Ukrainian Aspic (Kholodets) Recipe transforms tradition into a dish that’s fun to prepare, beautiful to serve, and unforgettable to share. If you’ve never tried making aspic at home, roll up those sleeves and dive in—you’ll be glad you did!
PrintUkrainian Aspic (Kholodets) Recipe
Learn how to make traditional Ukrainian Aspic, known as Kholodets, a savory meat jelly that is both flavorful and unique. This recipe guides you through the process of creating a gelatinous broth infused with tender meat and vegetables, resulting in a delicious dish perfect for special occasions.
- Prep Time: 3 hours
- Cook Time: 6 hours
- Total Time: 9 hours
- Yield: 8–10 servings 1x
- Category: Main Dish
- Method: Simmering, Chilling
- Cuisine: Ukrainian
- Diet: Low Calorie
Ingredients
Pork Stock:
- 2 lb pork legs, soaked in cold water for 3 hours to overnight
- 5–8 large chicken drumsticks (or any bone-in meat)
Vegetables and Seasonings:
- 2 medium onions
- 1 large carrot
- 1 stick of celery
- 2 bay leaves
- 5–10 peppercorns
- 2 tsp salt, plus more to taste
For Serving:
- Red horseradish or mustard
Instructions
- Soak the Meat: Begin by soaking the pork legs in cold water for 3 hours to overnight. This step is also useful for thawing frozen meat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Refrigerate: Refrigerate the dish for 3 hours to overnight, or until the aspic has firmed up into a gel-like consistency.
- 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
- Ensure not to add too much water when cooking the meat to preserve the gelatinous texture.
- Adjust the seasoning of the broth according to your preference for saltiness.
- Allow enough time for the dish to set in the refrigerator for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Ukrainian Aspic, Kholodets Recipe, Meat Jelly, Ukrainian Cuisine
