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Ukrainian Aspic (Kholodets) Recipe

Ukrainian Aspic (Kholodets) Recipe
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5 from 14 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Refrigerate: Refrigerate the dish for 3 hours to overnight, or until the aspic has firmed up into a gel-like consistency.
  9. 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

Keywords: Ukrainian Aspic, Kholodets Recipe, Meat Jelly, Ukrainian Cuisine

Find it online: https://kitchenbyclara.com/ukrainian-aspic-kholodets-recipe/