Kholodets is a lovely Ukrainian aspic that is relatively popular with many people in Eastern Europe; the New Year holiday is not perfect without this dish.
This recipe will be a classic version with pork and chicken, one of the most nutritious and healthy options with a minimum amount of fat for health-conscious individuals.
Thus, this article will help you know more about kholodets, including the tools and ingredients, before diving into the cooking steps.
The Rich History of Kholodets
Kholodets (ะฅะพะปะพะดะตัั in Ukraine) is a hearty aspic dish made from meat broth with pieces of meat thickened to a jelly-like mass by cooling. Also, the Middle East is considered the kholodets’ birthplace; about 1000 years ago, a similar dish was prepared from fish.
In Europe, the recipe has been popular since the 15th and 16th centuries. Alternatively, Eastern European cuisine serves aspic as a popular cold appetizer. Each country has its own varieties of meat jelly, featuring all types of meat, fish, spices, and vegetables.
Kholodets has become a typical item for the New Year since locals didnโt have refrigerators back in the day, usually made in the cold season.
Aspic solidifies due to the collagen from bones and tendons, which turns into natural gelatin. This dish is also considered useful due to the presence of these elements. The long cooking time allows you to extract many nutrients from the bones and tendons.
What Tools Do You Need to Make Kholodets?
Despite the large size of kholodets, you only need a few tools to make the dish at home. These are very familiar tools like a knife, skillet, chopping board, and container.
What Ingredients Are Vital to Make Kholodets?
To prepare aspic, meat and elements rich in tendons, cartilage, and bones are used, such as pig ears, noses, tails, and hooves. However, I offer a more dietary option with ingredients like pork knuckle, turkey back, and chicken thighs.
Step-by-Step Instructions for Kholodets
When you get the ingredients ready, now is the time to get to work. Here are the basic steps of making kholodets:
Step 1: Boil the Meat
Start by washing the meat. For a deeper clean, you can soak it in cold water for an hour.
Next, pour water into a pan and bring it to a boil. Add the meat and let it cook for a few minutes. Then, pour out the broth and rinse the meat. This step helps remove any unpleasant odor, but you can skip it if you prefer.
Boil the meat again, covering the pan with a lid and setting the heat to low. Let it simmer gently for 2-3 hours, avoiding a strong boil.
About 1.5 hours before it’s done, add whole onions and a head of garlic (no need to peel). At this point, also add salt, 1 teaspoon of pepper, and 4 bay leaves.
Step 2: Cool the Aspic
As soon as the meat falls off the bones, turn off the heat, and remove the fat that floats on the top (if you want a more dietary dish). Remove the onion and garlic.
Put the meat in a bowl and disassemble it into smaller pieces.
Spread the chopped garlic in your container. Then, add the shredded meat before straining the broth through cheesecloth or a sieve.
Add 1 tbsp of gelatin to a broth (optional) and pour into molds.
Put the kholodets in a cold place to harden.
What Are the Best Tips for Making Ukrainian Aspic?
Cooking kholodets is simple, as all you need is a bit of patience. However, you may also want to pay attention to a few tips and tricks that help you excel in making kholodets:
What Are the Best Sides for Ukrainian Aspic?
Ukrainian aspic, or kholodets, is traditionally served with a variety of sides that complement its rich, savory flavor. Here are some popular options:
Proper Storage for Ukrainian Aspic
To ensure your Ukrainian aspic remains fresh and maintains its texture, follow these storage tips:
Ready to Try Kholodets?
Now everything is ready, and I can enjoy the delicate and piquant taste of cool meat jelly. In addition, this dish is also pleasing to enjoy. You can combine various meat types to create your own version of kholodets.
I’m very interested to know more about your opinion in the comment section! You can also share this recipe with your friends so they donโt miss out on new delicious recipes! All the best and delicious food!
Kholodets Recipe (Ukrainian Aspic)
Equipment
- Pan
- Knife
- Chopping Board
- Container
Ingredients
- 2.1 quarts of water
- 2 big chicken thighs
- 1 pork knuckle about 10.5 ounces
- 10.5 ounces of pork tenderloin
- 1 turkey back
- 4 bay leaves
- 1 tsp black pepper
- 2 onions
- 1 tbsp gelatine optional
- 2 garlic cloves chopped
Instructions
- To prepare the meat, start by washing it thoroughly. If you prefer, you can soak it in cold water for an hour. Then, bring a new batch of water to a boil and add the meat. Keep the heat low and let it simmer gently for 2-3 hours.About 1.5 hours before the cooking is done, add onions and garlic to the pot. At this point, you can also season with salt, pepper, and bay leaf to enhance the flavor.
- Once the meat is tender and falls off the bones, turn off the heat. You can then remove the fat, onion, and garlic. Transfer the meat to a bowl and shred it into small pieces.
- Before adding the shredded meat, spread the chopped garlic evenly in your container. Next, strain the broth through cheesecloth or a sieve. Add 1 tbsp of gelatin to a broth (optional) and pour into molds.
- Put the kholodets in a cold place to harden.
Video
Notes
- Use more bones or tendons or add some gelatin if you want the jelly to be firmer when it cools.
- The dish should be cooked on a really minimal fire. A big fire can ruin everything.
- Use your favorite spices, but don’t overdo it. This can overpower the unique taste of the jelly itself.
- Use your favorite types of meat. The main thing here is not the type of meat, but the presence of bones, cartilage, and tendons.
- If you use a multicooker, kholodets will cook 2-3 times faster under pressure.
- Put the container with the hot aspic in cold water to cool it down. But don’t put it in the freezer.
- To give the dish a golden hue, you can use an unpeeled onion or even some onion skins.
Nutrition
Olena Medvedieva
Content Writer
Expertise
Content Writer, Meal Planning, Recipe Development, Food Editor, Cooking-video Maker, Culinary Storytelling, Food Photographer, Food Stylist, Chef
Education
Taras Shevchenko National University of Kyiv, Ukraine
Introducing Olena, a culinary enthusiast from Ukraine, whose journey from philology studies to the world of food photography and styling is nothing short of inspiring. With a deep-seated love for both cooking and capturing stunning visuals, Olena’s work reflects her passion for culinary arts and her commitment to showcasing the beauty of Ukrainian cuisine. Her expertise extends beyond the kitchen, as she combines her creative talents to produce captivating images that grace numerous online platforms and publications.