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 portioner
Cuisine: russian
Ingredients: 1,5 stk. pork hock split; 0,5 kg pork shoulder with bone; 3 l water; 1 stk. yellow onion peeled, whole; 1 stk. carrot peeled, whole; 2 stk. bay leaf; 10 stk. black peppercorn; 1 tsk. salt; 4 fed garlic minced; 2 spsk. 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.

En original opskrift af Forkin

Tid i alt: 10 t. 30 min.
Portioner: 6
Sværhedsgrad: Svær

Glutenfri

Klargøring

Ingredienser

1,5 stk.pork hock, split
0,5 kgpork shoulder, with bone
3 lwater
1 stk.yellow onion, peeled, whole
1 stk.carrot, peeled, whole
2 stk.bay leaf
10 stk.black peppercorn
1 tsk.salt
4 fedgarlic, minced

garnish

2 spsk.parsley, fresh, chopped

Udstyr

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

Fremgangsmåde

Trin for trin

1
Rinse the pork hock and pork shoulder thoroughly under cold water.
Ca. 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 3 t. 30 min.
Kokkens note: 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.
Ca. 10 min.
7
Strain the broth through a fine-mesh sieve or cheesecloth into a clean bowl.
Ca. 5 min.
Kokkens note: 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.
Ca. 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.
Ca. 5 min.
12
Carefully pour the broth over the meat, ensuring all pieces are submerged.
Ca. 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.
Ca. 6 t.
14
Garnish with fresh parsley before serving.

Bevar den gode smag

Opbevaring

Store holodets tightly covered in the refrigerator.

Genopvarmning

This dish is traditionally eaten cold.