AppetizerMain Course

Holodets (Russian Aspic)

Name: Holodets (Russian Aspic)
Prep time: 30 min
Cook time: 4 h
Total time: 10 h 30 min
Yield: 6 porcí
Cuisine: russian
Ingredients: 1,5 ks pork hock split; 0,5 kg pork shoulder with bone; 3 l water; 1 ks yellow onion peeled, whole; 1 ks carrot peeled, whole; 2 ks bay leaf; 10 ks black peppercorn; 1 lžička salt; 4 stroužek garlic minced; 2 lžíce parsley fresh, chopped

Holodets is a traditional Russian savory aspic, often prepared for holidays. It features tender meat encased in a clear, flavorful gelatin made from rich meat broth. This recipe uses pork, providing a satisfying and unique appetizer.

Originální recept od Forkin

Celkový čas: 10 h 30 min
Počet porcí: 6
Obtížnost: Náročné

Bez lepku

Příprava surovin

Suroviny

1,5 kspork hock, split
0,5 kgpork shoulder, with bone
3 lwater
1 ksyellow onion, peeled, whole
1 kscarrot, peeled, whole
2 ksbay leaf
10 ksblack peppercorn
1 lžičkasalt
4 stroužekgarlic, minced

garnish

2 lžíceparsley, fresh, chopped

Vybavení

serving molds · slotted spoon · fine-mesh sieve · large pot

Postup

Krok za krokem

1
Rinse the pork hock and pork shoulder thoroughly under cold water.
Přibližně 5 min
2
Place the pork hock and pork shoulder in a large pot and cover with water.
3
Bring the water to a boil over high heat, then immediately reduce the heat to low.
Přibližně 15 min
Poznámka kuchaře: Skim off any foam that rises to the surface during boiling.
4
Add the yellow onion, carrot, bay leaves, black peppercorns, and salt to the pot.
5
Simmer gently, partially covered, for 3-4 hours, or until the meat is very tender and easily falls off the bone.
Přibližně 3 h 30 min
Poznámka kuchaře: Ensure the liquid barely bubbles to keep the broth clear.
6
Remove the meat and vegetables from the pot using a slotted spoon and set aside to cool.
Přibližně 10 min
7
Strain the broth through a fine-mesh sieve or cheesecloth into a clean bowl.
Přibližně 5 min
Poznámka kuchaře: This step is crucial for a clear aspic.
8
Discard the spent vegetables and bones.
9
Once the meat is cool enough to handle, shred it into small pieces, discarding any skin, fat, or gristle.
Přibližně 15 min
10
Stir the minced garlic into the warm, strained broth.
11
Distribute the shredded meat evenly into serving molds or a large shallow dish.
Přibližně 5 min
12
Carefully pour the broth over the meat, ensuring all pieces are submerged.
Přibližně 5 min
13
Allow the holodets to cool to room temperature, then cover and refrigerate for at least 6 hours, or preferably overnight, until fully set.
Přibližně 6 h
14
Garnish with fresh parsley before serving.

Uchovejte správně

Skladování

Store holodets tightly covered in the refrigerator.

Ohřívání

This dish is traditionally eaten cold.