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 adag
Cuisine: russian
Ingredients: 1,5 db pork hock split; 0,5 kg pork shoulder with bone; 3 l water; 1 db yellow onion peeled, whole; 1 db carrot peeled, whole; 2 db bay leaf; 10 db black peppercorn; 1 tk. salt; 4 gerezd garlic minced; 2 ek. 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.

Forkin eredeti receptje

Teljes idő: 10 ó 30 p
Adag: 6
Nehézség: Nehéz

Gluténmentes

Előkészítés

Hozzávalók

1,5 dbpork hock, split
0,5 kgpork shoulder, with bone
3 lwater
1 dbyellow onion, peeled, whole
1 dbcarrot, peeled, whole
2 dbbay leaf
10 dbblack peppercorn
1 tk.salt
4 gerezdgarlic, minced

garnish

2 ek.parsley, fresh, chopped

Eszközök

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

Elkészítés

Lépésről lépésre

1
Rinse the pork hock and pork shoulder thoroughly under cold water.
Körülbelül 5 p
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.
Körülbelül 15 p
A szakács megjegyzése: 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.
Körülbelül 3 ó 30 p
A szakács megjegyzése: 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.
Körülbelül 10 p
7
Strain the broth through a fine-mesh sieve or cheesecloth into a clean bowl.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 15 p
10
Stir the minced garlic into the warm, strained broth.
11
Distribute the shredded meat evenly into serving molds or a large shallow dish.
Körülbelül 5 p
12
Carefully pour the broth over the meat, ensuring all pieces are submerged.
Körülbelül 5 p
13
Allow the holodets to cool to room temperature, then cover and refrigerate for at least 6 hours, or preferably overnight, until fully set.
Körülbelül 6 ó
14
Garnish with fresh parsley before serving.

Őrizd meg frissen

Tárolás

Store holodets tightly covered in the refrigerator.

Újramelegítés

This dish is traditionally eaten cold.