Traditional Russian Kholodets Recipe: A Step-by-Step Guide

Ingredients

  • 1 kg of pork with bone
  • 1 kg of beef with bone
  • 1 chicken or several chicken parts
  • 2 onions, peeled
  • 2 carrots, peeled
  • 2 bay leaves
  • 10 whole black peppercorns
  • 4 cloves of garlic, minced
  • 1 bunch of parsley, finely chopped
  • 1 bunch of dill, finely chopped
  • 30 g of gelatin
  • Salt, to taste

Steps and instructions

  1. Place the pork, beef, and chicken in a large pot. Fill it with water so that all the meat is covered. Bring the water to a boil.
  2. Once boiling, reduce the heat to low and let it simmer for about 3 hours. During this time, make sure to occasionally skim off any foam or impurities that rise to the surface.
  3. Add the onions, carrots, bay leaves, and peppercorns to the pot. Continue to let it simmer for 2 more hours.
  4. Once the meat is tender, remove it from the pot and let it cool. Strain the broth through a fine sieve and discard the vegetables and spices.
  5. When the meat is cool enough to handle, remove the bones and cut the meat into small pieces. Arrange the meat in a deep dish or in individual serving dishes.
  6. Stir the minced garlic, chopped parsley, chopped dill, and salt into the strained broth. Taste the broth and adjust the seasoning if necessary.
  7. In a separate bowl, sprinkle the gelatin over a small amount of cold water and let it bloom for a few minutes. Once bloomed, add it to the warm broth and stir until the gelatin is fully dissolved.
  8. Pour the broth over the arranged meat in the dish or dishes, making sure the meat is fully covered. Let it cool to room temperature, then refrigerate for at least 6 hours, or until the gelatin sets and the broth turns into a jelly consistency.
  9. Before serving, remove the Kholodets from the fridge and let it come to room temperature. Serve with horseradish or mustard on the side.

Tools for making

Recipe variations

  • Use different types of meat such as turkey, duck, or game meat instead of pork, beef, and chicken.
  • Add additional vegetables like celery, leeks, or parsnips to the broth for added flavor.
  • Experiment with different herbs and spices such as thyme, rosemary, or allspice to enhance the taste.
  • Replace the gelatin with agar-agar or vegetarian gelatin for a meat-free version.
  • Try adding a splash of vinegar or lemon juice to the broth for a slightly tangy flavor.
  • Create a variation with seafood by using fish or shrimp broth and adding cooked fish or shrimp to the dish.
  • For a spicier version, add chili flakes or hot sauce to the broth before pouring it over the meat.
  • Instead of serving it cold, serve the dish warm by skipping the refrigeration step and serving it immediately after preparation.
  • Experiment with different serving styles by molding the Kholodets into individual portions using ramekins or molds.
  • Add cooked vegetables like peas, corn, or diced potatoes to the dish for added texture and flavor.

Recipe overview

Kholodets is a traditional Russian dish that is often served during special occasions. This hearty and flavorful recipe involves slow-cooking pork, beef, and chicken to create a savory meat jelly. The process may be lengthy, but the end result is definitely worth it. It requires basic ingredients such as onions, carrots, bay leaves, and peppercorns, along with a few more for added flavor. The dish is served chilled, but can be brought to room temperature before serving. A side of horseradish or mustard pairs perfectly with this unique and tasty dish. Despite its unusual texture, Kholodets is a beloved dish that embodies the rich culinary tradition of Russia. Give it a try and experience a part of this culture right in your own kitchen.

Common questions

  1. Can I use different meats for Kholodets? Yes, you can use different meats for Kholodets. The traditional recipe calls for pork, beef, and chicken, but you can adjust it according to your preference. Just make sure to use meats with bones as they add flavor and help create a gelatinous texture.
  2. How long does it take to cook Kholodets? Kholodets requires a long cooking time to ensure that the meat becomes tender and the flavors develop. It typically takes around 5 hours to cook the meat and another 6 hours or more for the dish to set in the refrigerator.
  3. Can I make Kholodets in advance? Yes, Kholodets is often made in advance to allow it to fully set and develop in flavor. It can be refrigerated for up to 3 days before serving.
  4. What can I serve with Kholodets? Kholodets is traditionally served cold as a starter or appetizer. It is often accompanied by horseradish or mustard, which complement the rich flavors of the dish.
  5. Can I freeze Kholodets? Yes, you can freeze Kholodets. However, it is important to note that the texture may slightly change upon thawing. It is recommended to freeze the dish without any garnishes or sauces and consume it within 2-3 months.

Serving dishes and utensils

  • Large Pot - A pot big enough to fit the meat and water for boiling.
  • Strainer - A fine sieve or strainer to separate the broth from the cooked meat and vegetables.
  • Deep Dish or Individual Serving Dishes - A dish or dishes to arrange the cooked meat and pour the broth over.
  • Bowl - A bowl to bloom the gelatin and dissolve it in a small amount of water.
  • Refrigerator - A refrigerator to chill and set the Kholodets.
  • Horseradish or Mustard - Optional condiments to serve alongside the Kholodets.

Origin stories

Kholodets hails from the grand and diverse kitchens of Russia, where it's not just a dish, but a testament to the nation's culinary resilience and resourcefulness. Cold winters often necessitated preserving food, and Kholodets, a meat jelly, emerged as a practical solution. This dish, traditionally made with leftover meat scraps boiled to release natural collagen, has graced tables for centuries, served chilled to set the gelatinous broth. Despite being born out of necessity, Kholodets has earned a place in the hearts and menus of many Russian celebrations, making it a festive dish that bears the humble reminder of its origins. Its name, interestingly, is derived from the Russian word 'kholod', meaning 'cold', perfectly encapsulating the very essence of this unique, chilled delicacy.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.