Kholodets (Aspic)

Name: Kholodets (Aspic)
Cook time: 600 min
Total time: 600 min
Yield: 10 servings
Cuisine: Russian
Ingredients: 2 Pork Feets, trotters; 1 large Pork Hock, about 800 g–1 kg; 1 Beef Shank, with bone, about 1 kg; 3.5 l Water, cold; 1 large Onion, halved, unpeeled (traditional); 1 large Carrots, peeled and halved; 3 Bay Leaves; 10 Black Peppercorns, whole; 1 tbsp Fine Salt, plus more to taste; 6 cloves of Garlic, finely minced; Some Parsley, fresh, chopped, optional, for garnish; Some Horseradish, prepared (khrén), for serving; Some Mustard, strong, for serving

Kholodets is a classic Eastern European aspic — a glossy, savory jelly made from long-simmered pork and beef that sets into a firm, flavorful gel. Tender shredded meat and bright parsley are suspended in a fragrant, aromatic broth and traditionally served chilled with sharp horseradish and mustard for contrast.

Kholodets is a classic Eastern European aspic — a glossy, savory jelly made from long-simmered pork and beef that sets into a firm... Show more

Traditional Russian Recipe

Health Grade

C+ · Balanced

Time

10 hrs

Price

0,35 €

Calories

224 kcal

low calorie

meal prep

one pot

gluten free

Method

Prep the aromatics

Peel the Carrots and cut them in half lengthwise. Halve the Onion and leave the skin on; that old-school touch gives the broth a deeper color and a more traditional look.

Wash the meat

Rinse the Pork Feet, Pork Hock, and Beef Shank very thoroughly under the tap. Scrub away any stray hair, blood, or bone dust, then drain them well.

Simmer the stock

Put the meat in a large stockpot and cover it with 3.5 l of cold Water. Bring it slowly to a boil, then lower the heat to a bare simmer. Skim off the gray foam as it rises, add the Onion, Carrots, Bay Leaves, Black Peppercorns, and Fine Salt, and simmer uncovered for 240 minutes until the meat is very tender and the broth tastes rich.

Strain the broth

Lift out the meat and vegetables with a slotted spoon or tongs. Strain the broth through a fine sieve into a clean bowl or pot, then discard the onion, bay leaves, peppercorns, and cooked vegetables you do not want to keep. If you want a decorative touch, save the prettiest carrot pieces.

Shred the meat

When the meat is cool enough to handle, pull it off the bones and chop or shred it into bite-size pieces. Pick out any hard cartilage or tiny bone fragments as you go, and leave only tender, edible bits.

Season the filling

Toss the shredded meat with the minced Garlic and a few spoonfuls of the warm broth so the garlic distributes evenly. Taste the broth and add a little more salt if needed; it should taste slightly bolder than you want the finished aspic to taste.

Assemble the dish

Pack the garlic-scented meat into a shallow dish, loaf pan, or individual molds. Tuck in any reserved carrot pieces for a pretty top, then ladle the broth over the meat until everything is fully covered. Tap the dish gently on the counter a few times to release trapped air bubbles.

Chill until set

Let the dish cool until it is no longer steaming, then refrigerate it for at least 240 minutes until the kholodets is fully set and sliceable.

Serve cold

Run a thin knife around the edge, unmold the kholodets onto a platter if you like, and cut it into thick slices or squares. Finish with chopped Parsley if you want a fresh note, and serve with Horseradish and Mustard on the side.

Ingredients

Method

For 10 servings

Adjust servings

For the meat and stock

2 Pork Feets, trotters
1 large Pork Hock, about 800 g–1 kg
1 Beef Shank, with bone, about 1 kg
3.5 l Water, cold

Aromatics

1 large Onion, halved, unpeeled (traditional)
1 large Carrots, peeled and halved
3 Bay Leaves
10 Black Peppercorns, whole
1 tbsp Fine Salt, plus more to taste

To finish and serve

6 cloves of Garlic, finely minced
Some Parsley, fresh, chopped, optional, for garnish
Some Horseradish, prepared (khrén), for serving
Some Mustard, strong, for serving

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

224 kcal

11% of Daily kcal

Protein

21 g

42% RDI

Fat

16 g

5.8g sat fat

Carbs

0.9 g

0% RDI

Sugar

0.1 g

0% RDI

Fiber

0.1 g

0% RDI

Salt

2.9 g

58% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.4 / 10

Comments

Click to rate