📝 About This Recipe
Kholodets is the jewel of the Russian Zakuski table, a labor of love that transforms humble cuts of meat into a shimmering, savory masterpiece. This traditional dish relies on a long, slow simmer to extract natural collagen, creating a silky, melt-on-the-tongue jelly without the need for artificial gelatin. Rich with the deep flavors of beef and pork and scented with garlic and bay leaves, it is a celebratory centerpiece that embodies the soul of Slavic hospitality.
🥗 Ingredients
The Meat Base (For Natural Gelatin)
- 2 pieces Pork trotters (feet) (split lengthwise and thoroughly cleaned)
- 1.5 kg Beef shank with marrow bone (cut into large chunks)
- 500 g Chicken wings or backs (adds lightness and extra collagen)
Aromatic Simmering Liquid
- 4-5 liters Cold water (enough to cover meat by 2-3 inches)
- 1 large Yellow onion (peeled but left whole)
- 1 large Carrot (peeled)
- 4 pieces Bay leaves
- 10-12 pieces Black peppercorns (whole)
- 1.5 tablespoons Salt (adjust to taste at the end)
The Finishing Touches
- 6-8 pieces Garlic cloves (finely minced or pressed)
- 1/2 bunch Fresh parsley (leaves only, for decoration)
- 2 pieces Hard-boiled eggs (sliced into rounds for garnish)
- 1 piece Cooked carrot (reserved from the stock, sliced into stars or rounds)
👨🍳 Instructions
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1
Place all meat (pork trotters, beef shank, and chicken) in a large pot and cover with cold water. Soak for at least 3 hours, or preferably overnight in the refrigerator, to remove excess blood and ensure a clear broth.
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2
Drain the soaking water and rinse the meat thoroughly under cold running water. Clean the pot and return the meat to it.
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3
Add 4-5 liters of fresh cold water to the pot. Bring to a boil over medium-high heat. As it begins to boil, use a fine-mesh skimmer to meticulously remove all the gray foam that rises to the surface.
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4
Once the foam stops appearing, reduce the heat to the lowest possible setting. The liquid should barely 'smile' with tiny bubbles; a hard boil will result in a cloudy, greasy aspic.
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5
Cover partially and simmer for 5 hours. After 5 hours, add the whole onion, the peeled carrot, bay leaves, peppercorns, and salt.
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6
Continue simmering for another 1-2 hours. The kholodets is ready when the meat completely falls off the bones and the liquid has reduced by about a third.
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7
Carefully remove the meat and bones from the broth using a slotted spoon and place them in a large bowl to cool slightly. Discard the onion and bay leaves, but reserve the carrot for decoration.
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8
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Stir in the minced garlic and let it steep in the hot broth for 10-15 minutes.
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9
While the broth steeps, separate the meat from the bones and gristle. Shred the beef and pork into small, bite-sized pieces using your hands or two forks. Discard the bones and trotters.
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10
Taste the broth. It should taste slightly over-salted, as the flavor will mellow significantly once chilled and set.
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11
Prepare your molds or glass dishes. Arrange the sliced eggs, parsley leaves, and carrot stars at the bottom for a decorative presentation.
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12
Distribute the shredded meat evenly over the decorations. Carefully ladle the broth over the meat until the dishes are full.
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13
Allow the dishes to cool to room temperature on the counter, then cover and refrigerate for at least 8 hours, or until completely firm.
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14
Before serving, scrape off any thin layer of white fat that may have settled on the surface. To unmold, dip the bottom of the dish briefly in hot water and invert onto a platter.
💡 Chef's Tips
Never let the broth boil vigorously; a gentle simmer is the secret to a crystal-clear jelly. If you are worried about the set, test a spoonful of broth on a plate in the freezer for 5 minutes; if it becomes sticky and firm, it's ready. Always use meat with plenty of connective tissue (trotters or joints) to ensure a natural set without store-bought gelatin. Don't skimp on the garlic, but add it at the very end to keep its flavor bright and pungent. For a clearer broth, you can add two egg whites to the simmering liquid in the final hour to 'trap' impurities, then strain them out.
🍽️ Serving Suggestions
Serve chilled with a generous side of spicy Russian mustard or extra-strong horseradish (khren). Pair with slices of dark, crusty rye bread for the ultimate texture contrast. Accompany with pickled cucumbers (ogurtsy) or pickled mushrooms to cut through the richness. Traditionally enjoyed with a shot of ice-cold premium vodka to cleanse the palate. Works beautifully as part of a larger Zakuski spread alongside Olivier salad and herring.