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Ukrainian Meat in Aspic Kholodets

Time

Yield

Ingredients

Ingredients

1 pig's foot, split
2 lb. pork neck bones
1/2 lb. boneless veal
1/2 lb. dark turkey meat
2 onions
2 carrots
2 ribs of celery
6 peppercorns
1 bay leaf
3 cloves garlic, or
to taste
1 tbsp. salt
1 tsp. ground black pepper
1 env. gelatin

Instructions

Scrub pig's foot in cold water and scrape off any bristles. Combine meats, vegetables peppercorns, and bay leaf in large kettle or pressure cooker. Cook covered in water until very well done (about 3 hours in kettle or 45 minutes at 15 pounds pressure in pressure cooker). When meat is loose from bones, uncover and cool.

Pour off broth, skim off fat, and reserve broth. Remove meat from bones, discarding turkey skin and fat and vegetables. (Some cooks remove the pig's foot too.) Chop meat into bite-size pieces and place in an oblong pan. Add peeled and crushed garlic, salt, and pepper. Soften gelatin in 1 cup hot broth and add to meat. Pour enough remaining broth to cover meat by at least 1/2 inch. Taste broth and adjust seasoning.

Cover with plastic wrap and chill overnight. Keeps refrigerated up to 1 week.

Serve in 1 inch slices sprinkled with flavored vinegar or lemon juice. Garnish with parsley and lemon slices.

Author's Comments

Kholodets' is highly esteemed in Ukrainian cookery. It deserves this respect because it is very nourishing, easy to digest, and an excellent source of protein. Some make in entirely of chicken, others use veal and beef, still others believe that pork and pigs' feet are de rigueur. It makes a delicious first course or luncheon dish, and goes well with rye or sourdough bread.

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2 Recipe Reviews

marwill

marwill reviewed Ukrainian Meat in Aspic Kholodets on October 17, 2004

I'm glad to see this recipe. I was searching for a way to do a beef tongue in aspic, and it was a help. At home, in English it was called head cheese or something that sounded like 'stew-duh-nahts'. Searches on the internet for head cheese only turned up some awful recipes.

berniekerluke

pike or any fresh water fish works good also. as kids we called this studnatz but I'm not sure but I think studnatz is Polish.


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