Kholodets is a popular standard Russian cold meal including meat prepared in percentage of water, cooled up until the broth congeals and after that served sliced with either sharp mustard or horseradish sauce.
Basically Kholodets is a meat jelly. Made with natural gelatine, ie from food preparation pork trotters for excellent a number of hours, the success of the meal quite depends upon the quality and amount of meat then included in. It takes one day and half a night to prepare, however the outcome deserves the effort.
Well gelatinized broth is as essential in kholodets as the meat. You can constantly include industrial gelatin, however generally beef and pork feet and other parts rich in collagen are made use of to develop thick broth that will certainly set after cooling. These parts are not offered at routine grocery stores, however Asian shops constantly have them in range and abundance.
Ingredients:
� 1 pork shank (about 1 kg)
� 0,5 kg veal
� 2-3 garlic cloves, chopped
� 1 large onion
� 2 bay leafs
� 6 black peppercorns
Directions:
� Put the meat, onion, pepper and bay leafs into a pan.
� Pour cold water into the pan up until water level will certainly be roughly 8-10 cm aforementioned the meat level.
� Give a boil and cook 5-6 hours.
� Include salt and garlic at the end of food preparation.
� Let cool, eliminate the meat from the bones and cut into little pieces.
� Filter the broth through screen.
� Put the meat into types and pour with the broth.
� Serve with horseradish or mustard.
Well gelatinized broth is as essential in kholodets as the meat. You can constantly include industrial gelatin, however generally beef and pork feet and other parts rich in collagen are made use of to develop thick broth that will certainly set after cooling. These parts are not offered at routine grocery stores, however Asian shops constantly have them in range and abundance.
Ingredients:
� 1 pork shank (about 1 kg)
� 0,5 kg veal
� 2-3 garlic cloves, chopped
� 1 large onion
� 2 bay leafs
� 6 black peppercorns
Directions:
� Put the meat, onion, pepper and bay leafs into a pan.
� Pour cold water into the pan up until water level will certainly be roughly 8-10 cm aforementioned the meat level.
� Give a boil and cook 5-6 hours.
� Include salt and garlic at the end of food preparation.
� Let cool, eliminate the meat from the bones and cut into little pieces.
� Filter the broth through screen.
� Put the meat into types and pour with the broth.
� Serve with horseradish or mustard.
