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 porcij
Cuisine: russian
Ingredients: 1,5 kos pork hock split; 0,5 kg pork shoulder with bone; 3 l water; 1 kos yellow onion peeled, whole; 1 kos carrot peeled, whole; 2 kos bay leaf; 10 kos black peppercorn; 1 žlička salt; 4 strok garlic minced; 2 žlica 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.

Izvirni recept avtorja Forkin

Skupni čas: 10 h 30 min
Porcije: 6
Zahtevnost: Težko

Brez glutena

Priprava

Sestavine

1,5 kospork hock, split
0,5 kgpork shoulder, with bone
3 lwater
1 kosyellow onion, peeled, whole
1 koscarrot, peeled, whole
2 kosbay leaf
10 kosblack peppercorn
1 žličkasalt
4 strokgarlic, minced

garnish

2 žlicaparsley, fresh, chopped

Oprema

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

Postopek

Korak za korakom

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

Pravilno shranjevanje

Shranjevanje

Store holodets tightly covered in the refrigerator.

Pogrevanje

This dish is traditionally eaten cold.