ReceptnaptárKholodets (festive meat aspic)
Kholodets is the essential cold dish of the Russian New Year and Christmas table, a relative of the Hungarian head cheese or kocsonya but with a stronger garlic flavour. After long cooking the gelatine from the bones sets the broth. Served with horseradish and mustard it is an excellent festive starter.
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Method
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- Soak the meats in cold water for 1 hour, then rinse.
- Bring them to the boil in 3 litres of cold water in a large pot and skim carefully.
- Add the onion, carrot, root, bay leaves and peppercorns and simmer gently, covered, for 4-4.5 hours until the meat falls off the bone.
- Add the salt in the last hour. Take out the meat, bone it and pull into small pieces.
- Crush the garlic and mix it with the meat; strain the broth.
- Put the meat in a dish, lay sliced egg on top, pour over the strained broth and chill for 8 hours until set.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not boil the broth hard or it turns cloudy and the aspic will not look good.
- Do not skimp on garlic; it is the key to the traditional strong flavour.
- Skim the fat off the top before setting so it stays clear.
Frequently asked questions
How long does it keep?
3-4 days in the fridge, but fresh is best.
Can other meats be used?
Yes, it is also made from chicken feet and turkey necks.
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