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Kholodets

Kholodets Recipe (Ukrainian Aspic)

This kholodets (Ukrainian aspic) is especially suited for meat lovers at the dinner table. The specialty is a very tasty, satisfying creation that uniquely serves chill to enjoy a jelly-like texture aside from the meat.
5 from 2 votes
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Course: Main Course
Cuisine: Ukrainian
Keyword: Kholodets, Ukrainian Aspics, Холодець
Level of Difficulty: Medium
Dietary Preference: Dairy-Free, Gluten-free, Keto, Low Carb, Paleo
Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 30 minutes
Servings: 7
Calories: 1150kcal

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
US Customary - Metric

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.
    Kholodets Step 1 Boil the Meat
  • 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.
    Kholodets Step 2 Cool the Aspic
  • 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.
    Kholodets Step 2 Cool the Aspic1
  • Put the kholodets in a cold place to harden.
    Kholodets Step 2 Cool the Aspic2

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

Calories: 1150kcal | Carbohydrates: 23g | Protein: 143g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 523mg | Sodium: 2918mg | Potassium: 2075mg | Fiber: 4g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 18mg | Calcium: 178mg | Iron: 7mg