Holodets: Traditional Russian Meat Jelly Recipe

Holodets, a savory and gelatinous dish, is a beloved traditional delicacy in Russian cuisine. Often served during festive occasions or as a cold appetizer, this meat jelly boasts a rich and umami-packed flavor. If you're eager to experience this culinary gem, this detailed recipe blog post will guide you through the steps to create an authentic holodets in your own kitchen.

Ingredients

To prepare a mouthwatering holodets, you will need the following ingredients:

• 3 pounds of pork knuckles (with meat and skin)
• 2 pounds of beef shanks (with meat and bone)
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 4 celery stalks, chopped
• 10 cloves garlic, minced
• 10 black peppercorns
• 5 bay leaves
• 1 teaspoon salt, or to taste
• Water

Steps

1. Prepare the meat: Thoroughly rinse the pork knuckles and beef shanks under cold water. Pat them dry with paper towels to remove any excess moisture. Using a sharp knife, cut the meat into large chunks.

2. Simmer the meat: In a large pot or Dutch oven, combine the meat, onion, carrots, celery, garlic, peppercorns, bay leaves, and salt. Cover the ingredients with water, ensuring they are fully submerged. Bring the mixture to a boil over high heat. Reduce heat to low, cover the pot partially, and simmer for 4-6 hours, or until the meat is tender and falls off the bone.

3. Strain and skim: Use a slotted spoon or tongs to remove the meat, vegetables, and spices from the broth. Strain the broth through a fine-mesh sieve into a clean pot. Allow the broth to cool slightly, then skim off any excess fat that has risen to the surface.

4. Add gelatin: Sprinkle 2 tablespoons of gelatin powder over 1 cup of cold water. Allow the gelatin to bloom for 5 minutes, or until it becomes spongy. Heat the remaining broth in a saucepan until simmering. Gradually whisk in the bloomed gelatin until dissolved.

5. Assemble the holodets: Line a 9×13 inch baking pan with plastic wrap. Arrange the cooked meat in the pan, along with any chopped vegetables you desire as a garnish. Carefully pour the gelatinous broth over the meat, filling the pan to the top.

6. Chill and serve: Refrigerate the holodets for at least 6 hours, or overnight, until completely set. When ready to serve, invert the pan onto a serving platter. Slice the holodets and serve with your preferred condiments such as horseradish, mustard, or vinegar.

Tips

• For a richer flavor, use a combination of pork and beef bones and meat.
• Don't overcook the meat. It should be tender but still hold its shape.
• If you don't have gelatin powder, you can use 4 envelopes of unflavored gelatin instead.
• To add extra flavor, you can add chopped carrots, peas, or corn to the holodets before chilling.
• Holodets can be stored in the refrigerator for up to 3 days.

FAQ

• What is holodets made of? Holodets is made from a combination of cooked meat, vegetables, and gelatinous broth.

• How long does it take to make holodets? It takes approximately 4-6 hours to simmer the meat, plus additional time for chilling and setting.

• Can I make holodets ahead of time? Yes, holodets can be made up to 3 days in advance. Store it in the refrigerator until ready to serve.

• What is the best way to serve holodets? Holodets can be served as an appetizer or main course. Pair it with condiments such as horseradish, mustard, or vinegar.