Aspic
Description
If you want the aspic to turn out clear, be sure to soak the feet and hock in cold water. This will help clean them of blood, and the aspic will not be cloudy. If you do not have that much time, cover the hock and feet with water, bring to a boil, cook for 5 minutes, and drain the broth. Then add the vegetables, cover with clean water, and proceed with making the aspic. Do not let the broth boil vigorously, or it will turn cloudy. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making Russian-style aspic. Wash the shank and feet, and if necessary, scrape them with a knife. Place them in a deep pot and cover with cold water for several hours.
- 2
Step 2
Drain the water, rinse the legs and shank again, and place them in a pot. Add the peeled and washed vegetables.
- 3
Step 3
Pour approximately 4 liters of water into a pot and simmer for 5–6 hours over low heat after it comes to a boil.
- 4
Step 4
Remove the pot from the heat and let it cool until warm. Strain the broth through a fine-mesh sieve. Peel and mince the garlic, add it to the broth, stir, and season with salt if needed.
- 5
Step 5
Pick apart the cooled shank and trotters, removing the bones and skin, and chop finely. Place the meat in a bowl.
- 6
Step 6
Pour prepared broth over the meat.
- 7
Step 7
Cover the bowl with a lid and place the aspic in the refrigerator until fully set.
- 8
Step 8
Serve immediately or slightly chilled.