Kholodets - Traditional Russian Meat Jelly

Ingredients

• 1 kg (2.2 lbs) pork trotters 1 kg (2.2 lbs) pork trotters
• 500 g (1.1 lbs) beef shanks 500 g (1.1 lbs) beef shanks
• 1 onion, peeled and quartered 1 onion, peeled and quartered
• 2 carrots, peeled and roughly chopped 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped 2 celery stalks, roughly chopped
• 4 garlic cloves, crushed 4 garlic cloves, crushed
• 2 bay leaves 2 bay leaves
• 10 black peppercorns 10 black peppercorns
• 2 tsp salt 2 tsp salt
• 10 cups (2.4 liters) water 10 cups (2.4 liters) water
• 30 g (1 oz) gelatin 30 g (1 oz) gelatin

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 2g (Sugars: 0g)
• Protein: 40g
• Fiber: 0g
• Salt: 2.5g

Preparation

1. 1.
   In a large pot, combine the pork trotters, beef shanks, onion, carrots, celery, garlic, bay leaves, black peppercorns, salt, and water.
2. 2.
   Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 4-5 hours, skimming off any impurities that rise to the surface.
3. 3.
   Remove the meat from the pot and strain the broth into a separate container. Discard the vegetables and spices.
4. 4.
   Allow the broth to cool slightly, then refrigerate until the fat solidifies on the surface. Remove the fat layer and discard.
5. 5.
   In a small bowl, sprinkle the gelatin over 1 cup of cold water and let it bloom for 5 minutes.
6. 6.
   Heat the strained broth in a pot over medium heat until warm. Add the bloomed gelatin and stir until completely dissolved.
7. 7.
   Shred the cooked meat into small pieces and distribute evenly into serving molds or a large dish.
8. 8.
   Pour the warm broth over the meat, ensuring it covers the meat completely.
9. 9.
   Refrigerate for at least 6 hours or overnight until the jelly sets.
10. 10.
    To serve, dip the molds briefly in hot water to loosen the jelly, then invert onto a serving plate. If using a large dish, cut into individual portions before serving.

Treat your ingredients with care...

• Pork trotters — Make sure to clean them thoroughly before cooking to remove any impurities.
• Gelatin — Use unflavored gelatin for the best results. Follow the instructions on the package for blooming and dissolving.

Tips & Tricks

• For a richer flavor, you can add a small amount of red wine or vinegar to the broth during cooking.
• To enhance the presentation, garnish the Kholodets with fresh herbs such as parsley or dill before serving.
• Experiment with different spices and herbs to customize the flavor profile of the dish.
• Serve the Kholodets with a side of pickles or sauerkraut for a traditional Russian accompaniment.
• If you prefer a smoother texture, strain the broth again before pouring it over the meat.

Serving advice

Serve the Kholodets chilled as an appetizer or part of a festive Russian feast. Accompany it with horseradish, mustard, or a squeeze of lemon juice for added flavor.

Presentation advice

To create an elegant presentation, use individual molds for serving. Alternatively, you can use a large dish and cut the Kholodets into individual portions before serving.