Holodets (Russian Aspic)

Подготовка

Съставки

Начин на приготвяне

Стъпка по стъпка

1. 1

   Rinse the pork hock and pork shoulder thoroughly under cold water.

   Около 5 мин

2. 2

   Place the pork hock and pork shoulder in a large pot and cover with water.

3. 3

   Bring the water to a boil over high heat, then immediately reduce the heat to low.

   Около 15 мин

   Бележка на готвача: Skim off any foam that rises to the surface during boiling.

4. 4

   Add the yellow onion, carrot, bay leaves, black peppercorns, and salt to the pot.

5. 5

   Simmer gently, partially covered, for 3-4 hours, or until the meat is very tender and easily falls off the bone.

   Около 3 ч 30 мин

   Бележка на готвача: Ensure the liquid barely bubbles to keep the broth clear.

6. 6

   Remove the meat and vegetables from the pot using a slotted spoon and set aside to cool.

   Около 10 мин

7. 7

   Strain the broth through a fine-mesh sieve or cheesecloth into a clean bowl.

   Около 5 мин

   Бележка на готвача: This step is crucial for a clear aspic.

8. 8

   Discard the spent vegetables and bones.

9. 9

   Once the meat is cool enough to handle, shred it into small pieces, discarding any skin, fat, or gristle.

   Около 15 мин

10. 10

    Stir the minced garlic into the warm, strained broth.

11. 11

    Distribute the shredded meat evenly into serving molds or a large shallow dish.

    Около 5 мин

12. 12

    Carefully pour the broth over the meat, ensuring all pieces are submerged.

    Около 5 мин

13. 13

    Allow the holodets to cool to room temperature, then cover and refrigerate for at least 6 hours, or preferably overnight, until fully set.

    Около 6 ч

14. 14

    Garnish with fresh parsley before serving.