📝 About This Recipe
Holodets is a cornerstone of Russian celebratory feasts, a labor of love that transforms humble cuts of meat into a crystal-clear, savory masterpiece. Unlike modern aspics, this traditional version relies solely on the natural collagen from beef and pork bones to create its signature melt-in-the-mouth texture. Rich, garlic-forward, and deeply comforting, it represents the pinnacle of Slavic slow-cooking and patience.
🥗 Ingredients
The Collagen Base
- 2 pieces Pork trotters (split lengthwise, thoroughly cleaned)
- 2 pounds Beef shank with bone (also known as 'shin')
- 4-6 pieces Chicken feet or wings (optional, for extra gelatin and sweetness)
Aromatics and Seasoning
- 1 large Yellow onion (leave the golden skin on for color)
- 2 medium Carrots (peeled)
- 8-10 cloves Garlic (freshly minced)
- 3-4 pieces Bay leaves
- 10-12 whole Black peppercorns
- 4 whole Allspice berries
- 2 tablespoons Kosher salt (adjust to taste)
- 4-5 quarts Cold water (enough to cover meat by 2-3 inches)
For Assembly and Garnish
- 1/2 bunch Fresh parsley (leaves only)
- 2 pieces Hard-boiled eggs (sliced into rounds)
👨🍳 Instructions
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1
Soak the pork trotters and beef shanks in cold water for at least 2 hours (or overnight in the fridge) to draw out excess blood, ensuring a clearer jelly.
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2
Drain the soaking water. Place all meat in a large stockpot and cover with fresh cold water. Bring to a rapid boil for 5 minutes.
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3
Discard the boiling water entirely and rinse the meat and the pot under cold running water to remove any gray foam and impurities. This is the secret to a clear Holodets.
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4
Return the cleaned meat to the pot. Add 4-5 quarts of fresh cold water. Bring to a very gentle simmer over medium-low heat.
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5
Once simmering, use a fine spoon to skim off any white foam that rises to the surface. Reduce heat to the lowest possible setting; the water should barely 'smile' with occasional bubbles.
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6
Cover and cook for 5 hours. At the 5-hour mark, add the whole onion (with skin), carrots, bay leaves, peppercorns, and allspice.
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7
Continue simmering for another 2 hours. The meat is ready when it literally falls off the bone and the liquid has reduced by about one-third.
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8
Add salt during the final 30 minutes. The broth should taste slightly over-salted, as the flavor dulls once chilled.
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9
Carefully remove the meat and vegetables from the broth. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl.
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10
While the meat is still warm, discard the bones, fat, and skin. Shred the beef and pork meat into small pieces using two forks or your fingers.
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11
Stir the freshly minced garlic into the warm, shredded meat. This allows the garlic to mellow slightly while infusing the meat deeply.
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12
Arrange decorative elements like carrot slices (from the pot), parsley leaves, and egg slices at the bottom of deep glass dishes or silicone molds.
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13
Distribute the garlicky meat evenly over the decorations, then gently pour the strained broth over the meat until fully submerged.
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14
Allow 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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15
Before serving, scrape off any solidified fat from the surface. Invert the mold onto a platter or serve directly from the glass dish.
💡 Chef's Tips
Never let the broth reach a rolling boil after the initial blanching; high heat emulsifies fat and makes the jelly cloudy. Always use meat with plenty of connective tissue (trotters and shanks) to ensure the jelly sets without using store-bought gelatin. Leaving the onion skin on during the simmer provides a beautiful, natural amber hue to the finished broth. To test the set, put a spoonful of broth on a plate in the fridge for 10 minutes; if it becomes sticky and firm, it's ready. If you struggle to unmold, briefly dip the bottom of the dish in warm water to loosen the edges.
🍽️ Serving Suggestions
Serve with a generous side of extra-strong Russian horseradish (khren) or hot spicy mustard. Pair with slices of dark, dense Borodinsky rye bread. Accompany with a side of pickled cucumbers or marinated mushrooms to cut through the richness. A shot of ice-cold premium vodka is the traditional and most authentic beverage pairing. Garnish with fresh dill just before bringing to the table for a pop of color and aroma.