Yuliya's Blog

Holodets (Russian Pork Aspic)

Holodets, Russian prok aspic, Russian meat jelly, traditional Russian meat, Russian new year recipe, zakuska Ingredients

2 pork hocks
2 bay leaves
10 peppercorns
1/2 tbsp salt
1 carrot
5 garlic cloves, chopped finely
2 tbsp parsley, finely shopped
3 g gelatin

Instructions

 1. Add pork hocks to 2 liters of water, add salt, bay leaves and peppercorns. In  a large pot, boil for 1 hour and 30 minutes. Add carrot and boil for  a further 30 minutes.

holodets, Russian pork aspic, Russian pork jelly, Russian meat jelly, traditional Russian Dish, Russian New Year recipe, zakuska

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2. Finely chop garlic and parsley. Peel and chop the carrot.

holodets, Russian pork aspic, Russian pork jelly, Russian meat jelly, traditional Russian Dish, Russian New Year recipe, zakuska

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3. Remove pork hocks from the liquid; let cool. Clarify the bouillon by pouring it over a strainer lined with cheese cloth. Measure the volume of bouillon with a measuring cup.  For each 1 cup of bouillon, add 3 grams of gelatine. For example, I had 2 cups of bouillon, so I added 6 grams of gelatine. Stir well to dissolve gelatine.

holodets, Russian pork aspic, Russian pork jelly, Russian meat jelly, traditional Russian Dish, Russian New Year recipe, zakuska

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 4. Remove skin and bones from pork hocks, separate meat into strands. Place meat into a heat-proof mold, such as a glass baking dish. Arrange carrots, garlic, and parsley on top of the meat.

holodets, Russian pork aspic, Russian pork jelly, Russian meat jelly, traditional Russian Dish, Russian New Year recipe, zakuska

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5. Slowly pour bouillon into the mold.  The bouillon should completely cover the meat and vegetables. Put the dish into the fridge and let it congeal overnight. Serve with mustard and horseradish on the side.

holodets, Russian pork aspic, Russian pork jelly, Russian meat jelly, traditional Russian Dish, Russian New Year recipe, zakuska

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1 comment for “Holodets (Russian Pork Aspic)

  1. March 5, 2016 at 2:00 pm

    The flavor from ham hocks is so uiqune and it really is critical to the success of this soup. The other benefit to them is that they are so inexpensive. I think this whole pot of soup that had 8 servings cost less than $10 (probably closer to $5 actually.)

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