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Kholodets Recipe – Ukrainian Jellied Meat

    Холодець зі свинини
    Cooking time: 900 ( 60 ) mins
    Serving: 24 people
    Preliminary price:

    This is the Kholodets recipe of my gradmom. She said: If the kholodets is transparent and gets jellied – be sure your kholodets is perfect! To make the kholodets jelly besides the meat there should be cartilage (hocks, ears, cloven hooves).

    SMAKplus gallery

    For dish:
    Pork 3 kg (1,5 kg bones with cartilage - hocks, ears, cloven hooves and 1,5 kg meat - shoulder)
    Carrots 200 g
    Onions 200 g
    Garlic 15 g (3 cloves)
    Salt 30 g (about 1 tbsp)
    Black pepper corns 1 g (5-6 corns)
    Bay leaf 1 g (2-3 leaves)

    SMAKplus gallery Soak the meat and bones with cold water for min 4 hours or even for a night.

    SMAKplus gallery Pour over the bones with cartilage 3 l of fresh cold water, bring to a boil and skim off the scum. Regulate the heat so that a few bubbles rise to the surface and simmer for about 4 hours checking to ensure there’s no vigorous boiling that causes the opaqueness of the broth.

    SMAKplus gallery Add the meat, skim off any scum again and simmer for about 1,5 hours. Then add peeled carrot and unpeeled onion – it will give the broth a nice shade of amber. Season the broth with black pepper corns, bay leaves and keep simmering for about 30 minutes. Remove from the heat, add salt, chopped garlic and strain the stock.

    SMAKplus gallery Take out all bones and meat, thoroughly cut off all jelly parts from the bones, cut the meat into chunky pieces, arrange in soup plates or bowls, pour over the broth and leave it for minimum 4 hours or until meat jelly is all molded in a fridge. Kholodets tastes great with beets and horseradish relish (burachky) and other sharp sauces.

    More recipes of Ukrainian cuisine: Radish salad, Varenyky, Kruchenyky, Stuffed Fish


    Useful tip:Щоб перевірити, чи холодець зі свинини гарно застигне, можна зняти пробу під час приготування: 1-2 стол. ложки юшки налити у тарілку і покласти в холодильник - рідина має перетворюватись на желе. Або крапнути на пальці - юшка має бути липкою і клейкою на дотик.
    Additional info: callories, price etc. (for registered users only)

    Black pepper cornsg1145900.00.00.0
    Bay leafg1127000.00.00.0
    Weight total/per yield3450 g140 g
    Cost total/per yield (approximately)207.65 uah8.65 uah
    Nutritional value per 100 g:
    339 kcal (high)12.1 g31.8 g1.2 g

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