Ukrainian Meat in Aspic Kholodets

Ukrainian Meat in Aspic Kholodets Recipe - Delicious Pork, Veal, and Turkey Meat in Gelatin

Region / culture: Ukraine | Preparation time: 30 minutes | Cooking time: 3 hours (kettle) or 45 minutes (pressure cooker) | Servings: 8-10

Introduction

Ukrainian Meat in Aspic, also known as Kholodets, is a traditional dish that is typically served during holidays and special occasions. This dish is made by cooking various meats in broth and then allowing it to set into a gelatin-like consistency. It is a labor-intensive dish but the end result is well worth the effort.

History

Kholodets has been a staple in Ukrainian cuisine for centuries. It is believed to have originated in Eastern Europe and has been passed down through generations. This dish was traditionally made using leftover meats and bones, making it a thrifty and resourceful way to utilize every part of the animal.

Ingredients

1 pig's foot, split
2 lb (907 g) pork neck bones
0.5 lb (227 g) boneless veal
0.5 lb (227 g) dark turkey meat
2 onions
2 carrots
2 celery ribs
6 peppercorns
1 bay leaf
3 cloves garlic, to taste
1 tbsp salt
1 tsp ground black pepper
1 envelope gelatin

How to prepare

Scrub the pig's foot in cold water and scrape off any bristles.
Combine the meats, vegetables, peppercorns, and bay leaf in a large kettle or pressure cooker.
Cook covered in water until very well done (about 3 hours in the kettle or 45 minutes at 15 lb (6.80 kg) pressure in the pressure cooker).
When the meat is loose from the bones, uncover and let it cool.
Pour off the broth, skim off the fat, and reserve the broth.
Remove the meat from the bones, discarding the turkey skin and fat and vegetables. (Some cooks also remove the pig's foot.)
Chop the meat into bite-size pieces and place them in an oblong pan.
Add peeled and crushed garlic, salt, and pepper.
Soften the gelatin in 1 cup of hot broth and add it to the meat.
Pour enough of the remaining broth to cover the meat by at least 0.5 inch.
Taste the broth and adjust the seasoning if needed.
Cover the pan with plastic wrap and chill it overnight.
It can be kept refrigerated for up to 1 week.
Serve the dish in 1-inch slices sprinkled with flavored vinegar or lemon juice.
Garnish with parsley and lemon slices.

Variations

Add chopped hard-boiled eggs to the meat mixture for added texture.
Use different meats such as chicken or beef for a variation on the traditional recipe.
Add herbs and spices such as dill or paprika for extra flavor.

Cooking Tips & Tricks

Be sure to cook the meats until they are very well done to ensure that they are tender and easily removed from the bones.

- Skim off any fat from the broth before adding the gelatin to ensure a clear and clean aspic.

- Adjust the seasoning of the broth to your taste before pouring it over the meat.

- Let the dish chill overnight to allow the gelatin to set properly.

Serving Suggestions

Serve the Ukrainian Meat in Aspic with crusty bread, mustard, and pickles for a traditional Ukrainian meal. It can also be served as an appetizer or as part of a charcuterie board.

Cooking Techniques

Use a pressure cooker to speed up the cooking process and ensure tender meat.

- Chill the dish overnight to allow the gelatin to set properly.

Ingredient Substitutions

Use chicken or beef bones instead of pork neck bones.

- Use chicken or beef meat instead of veal and turkey.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 1 week before serving.

Presentation Ideas

Slice the Ukrainian Meat in Aspic into 1-inch slices and serve on a platter garnished with parsley and lemon slices for a beautiful presentation.

Pairing Recommendations

Pair this dish with a light and crisp white wine or a cold beer to complement the rich flavors of the meat.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 1 week. To reheat, simply slice and serve cold or gently warm in the microwave or on the stovetop.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Iron: 2mg per serving

Calcium: 20mg per serving

Alergens

Contains: None

Summary

This dish is a good source of protein and iron, but is high in fat. It is best enjoyed in moderation as part of a balanced diet.

Summary

Ukrainian Meat in Aspic is a traditional dish that is rich in flavor and history. While it may take some time and effort to prepare, the end result is a delicious and satisfying dish that is sure to impress your guests. Enjoy this dish as part of a special occasion or holiday meal for a taste of Ukrainian cuisine.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Ukrainian Meat in Aspic Kholodets. It was a cold winter day, and I was visiting my dear friend Maria in her cozy little cottage in the countryside. Maria was known for her delicious homemade meals, and that day, she was preparing a traditional Ukrainian feast for her family.

As I entered her kitchen, the delicious aroma of simmering meat and spices filled the air. Maria greeted me with a warm smile and invited me to join her in the kitchen. She was a wonderful cook, and I always admired her skill and creativity in the kitchen.

As we chatted and sipped on hot tea, Maria began to prepare the Kholodets. She explained to me that it was a traditional Ukrainian dish made with meat, vegetables, and gelatin, and served cold. The gelatin was made from boiling bones and cartilage to extract the natural collagen, which would solidify once cooled, giving the dish its signature jellied texture.

Maria walked me through each step of the recipe, from boiling the meat and vegetables to straining the broth and assembling the dish in a mold. She seasoned the broth with a blend of herbs and spices, including bay leaves, peppercorns, and garlic, giving it a rich and savory flavor.

I watched in awe as Maria worked her magic in the kitchen, her hands moving with precision and grace. She poured the broth into a mold and added the cooked meat and vegetables, arranging them carefully to create a beautiful presentation. Once the dish was assembled, she placed it in the refrigerator to set overnight.

The next day, Maria unveiled the Kholodets, and I was amazed by its beauty. The jellied broth shimmered in the light, with pieces of meat and vegetables suspended within like precious gems. Maria sliced the dish into elegant portions, and we enjoyed it with fresh bread and butter.

The Kholodets was a revelation. The gelatin had set into a delicate, wobbly texture that melted in my mouth, releasing a burst of savory flavors with each bite. The meat was tender and flavorful, and the vegetables added a touch of sweetness and crunch.

I asked Maria where she had learned to make such a delicious dish, and she smiled and told me that the recipe had been passed down through generations of Ukrainian women in her family. She had learned to make it from her mother, who had learned it from her grandmother, and so on.

I was inspired by Maria's story and her dedication to preserving her family's culinary traditions. I asked her to teach me how to make the Kholodets, and she graciously agreed. We spent the day together in her kitchen, working side by side to recreate the dish.

As we cooked, Maria shared stories of her family and the traditions they held dear. She told me about the importance of food in Ukrainian culture, and how each dish told a story of the land and the people who had passed it down through the ages.

By the end of the day, the Kholodets was ready, and Maria and I sat down to enjoy it together. The dish was a triumph, a testament to the love and care that had gone into its making. I felt a deep connection to the recipe and to Maria, who had generously shared her knowledge and her heritage with me.

Since that day, I have made Ukrainian Meat in Aspic Kholodets many times, each batch a tribute to Maria and the traditions that bind us together. The dish has become a favorite among my family and friends, who are always eager to taste a little piece of Ukrainian history.

I am grateful for the day I stumbled upon this recipe and for the friendship that blossomed between Maria and me. The Kholodets is more than just a dish; it is a symbol of the bonds that unite us across time and space, a reminder of the power of food to connect us to our past and to each other. And for that, I am truly thankful.