Kholodets
Description
The recipe won't take much time. This aspic has a richer flavor thanks to several types of meat. If you have a multi-cooker, you can keep the time required to a minimum. Put everything in the multi-cooker, set the "Aspic" mode, and then simply leave it overnight on the keep-warm setting. Everything cooks down until stew-like, but still stays in pieces. Mustard or grated horseradish goes perfectly with the aspic.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making aspic.
- 2
Step 2
If necessary, singe the feet and clean them thoroughly with a soft brush under hot water, then place them in a large pot. Rinse the meat and chicken, peel the vegetables, and cut them into wedges. Add everything to the pot with the feet. Add the spices and a bay leaf. Pour in 4 liters of water and set over medium heat.
- 3
Step 3
Simmer everything over low heat, skimming off the foam, for 4–5 hours. Transfer the boiled feet and meat with the chicken to a bowl and let cool.
- 4
Step 4
Finely chop all meat products.
- 5
Step 5
Remove all vegetables from the broth. Peel the garlic, mince it, and add it to the broth. Let stand for 10 minutes, then strain. Add more salt if needed.
- 6
Step 6
For individual portions, it is best to make aspic in silicone molds. Pour a little broth onto the bottom, add the berries and a sprig of herbs—I used dill. Place in the refrigerator until set.
- 7
Step 7
Mix the chopped meat and strained broth, fill the molds to the very top. Place the aspic in the refrigerator for several hours until set.
- 8
Step 8
Or make one large aspic.
- 9
Step 9
Serve immediately or slightly chilled.