Aspic
Description
Aspic is a classic Russian dish made from a flavorful broth using three kinds of meat: pork, chicken, and beef. During cooking, the meat absorbs the aromas of spices and natural ingredients, and after cooling it sets into a delightful jelly thanks to the addition of gelatin. You can add vegetables such as carrots, onions, and fresh herbs, which will give the dish a bright appearance and extra flavor. Serve the aspic with horseradish or mustard, either in individual portions or in a large serving bowl with a spatula for serving. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making aspic.
- 2
Step 2
Wash the meat and cover it with cold water for 2–3 hours so the blood drains out and the aspic is clear.
- 3
Step 3
Rinse the meat once more, place it in a heavy-bottomed pot, cover with cold water, and set over medium heat. Bring everything to a boil and reduce the heat. Reduce the heat and simmer for 30 minutes, skimming off the foam. Add the carrots and onion to the pot and cook, uncovered, over low heat for 2–2.5 hours. The meat should be very tender.
- 4
Step 4
Cool the meat and chicken in the broth and remove them. Strain the broth through a fine sieve; the vegetables will no longer be needed. Soak the gelatin in 200 milliliters of cold broth and leave it to swell. This will take 30–60 minutes, depending on the type.
- 5
Step 5
Finely chop the pork, beef, and chicken, mix together, and spread in an even layer in the mold where you will make the aspic.
- 6
Step 6
Peel the garlic, mince it, and add it to the mold with the meat.
- 7
Step 7
Dissolve the gelatin using any convenient method; I do this in the microwave. Heat the broth slightly, add the gelatin, and stir.
- 8
Step 8
Pour the meat with garlic with gelatin broth and mix. Place in the refrigerator for 5 hours, until the aspic is fully set.
- 9
Step 9
The aspic is ready. Cut it into portions and serve.