Cholodets
Ingredients:
1 pork or beef shank
Optional pork or beef meat
1 carrot
1 onion
Bay leaf
3-4 garlic cloves
20 g More Specij Gelatin Aspic (Kholodets) Seasoning
Instructions:
- Place the pork or beef shank in a pot, cover with cold water (1.5 litres per 1 kg of meat), and add salt to taste.
- Cook over medium heat for 4-5 hours, periodically removing any foam that rises to the surface.
- About 1 to 1.5 hours before the end of cooking, add the carrot (cut into thin strips), chopped onion, and a bay leaf.
- After cooking, remove the shank from the broth, separate the meat from the bones, and finely chop the meat.
- Strain the broth, then return the chopped meat to it and add the seasoning for cold meat with gelatin.
- Bring to a boil, then add finely chopped garlic.
- Pour the mixture into moulds or a deep dish and refrigerate.
- Serve cold with horseradish, mustard, and garnish with fresh herbs.
