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Transparent jelly made from prefabricated meat

Crystal-Clear Mixed-Meat Aspic (Kholodets)

Mirror-clear and beautiful enough for a celebration! This wonderful aspic is made from three kinds of meat with spices and herbs—a crowd-pleaser that's sure to win people over with its flavor.

Siberian cooks

Recipe author

Transparent jelly made from prefabricated meat

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Composition / ingredients

Servings:

Beef fillet

650

Pork fillet

650

Pig's trotters

Beef shanks

Goose

Onion

0.5

Carrot

Garlic

Allspice

Quail eggs

Salt

1.5

Water

Ground black pepper

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 62 % 8 g

Fats 38 % 5 g

Carbohydrates 0 % 0 g

82 kcal

GI: 0 / 0 / 0

Cooking method

Step 1:

Gather all the ingredients and spices for this delicious holiday aspic.
Step 2:

Put 650 g of pork, 650 g of beef, two pig's trotters, a kilogram of beef shanks, and a kilogram of goose into a large pot.
Step 3:

Pour in enough water to cover the meat by a couple of centimeters, cover the pot, and set it over high heat.
Step 4:

Skim the foam off the boiling broth and turn the heat down to the lowest setting. If you like, you can drain off this first batch of liquid and foam and start with fresh water.
Step 5:

Add half an onion, skin still on (for a golden broth), half a carrot, and the allspice and peppercorns. Cover and simmer over low heat.
Step 6:

After three hours of simmering, add 1.5 tablespoons of salt, cover, and cook for one more hour.
Step 7:

After that hour, lift the meat out into a container and separate it from the bones.
Step 8:

Chop the meat fairly finely and put it in a large bowl.
Step 9:

Finely chop five garlic cloves and add them to the bowl of meat.
Step 10:

Season with black pepper to taste and mix everything together well.
Step 11:

Strain the broth through cheesecloth into a clean container.
Step 12:

Arrange sliced boiled quail eggs and carrot in individual molds and pour in a little broth.
Step 13:

Pack the finely chopped meat fairly tightly into the molds, cover completely with broth, and move them to a cool place.
Step 14:

For larger molds, spread out the chopped meat and pour in just enough broth to barely cover the meat layer, then let it set in a cool place.
Step 15:

Arrange halved boiled quail eggs and sliced carrot on top of the set meat layer, add parsley, pour on a second layer of broth, and return to the cool place to set.
Step 16:

Simple, homemade, and delicious—made from everyday ingredients. Enjoy!

Even the most experienced cook doesn't always nail a perfect aspic. With this recipe you'll know all the tricks and subtle details to make the best kholodets of your life. It's guaranteed to come out perfectly clear, just rich enough, and wonderfully tasty. Make this bone-broth dish right and it's sure to become a welcome guest on any holiday table.