Hello dear friends,
Today I would like to tell you about one unussual dish—KHOLODETS.
Kholodets (the name comes from kholod, the Russian word for cold, because a kholodets must be chilled before serving) Itis a jelly,containing pieces of meat and vegetables.It is always eaten with a generous helping of horseradish or mustard.As with many Russian dishes, the origin of kholodets is shrouded in the mists of time.It does with pork,chicken and beef all being used, sometimes in combination.
. Here’s a recipe for a delicious beef kholodets.
Ingredients (serves 6-8)
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2 cow legs (shins)
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1 kg of pork or beef
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1 small carrot, sliced
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2 eggs, sliced
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2-4 cloves of garlic
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1-2 teaspoons of ground red pepper
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1-2 teaspoons of salt
Instructions
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Thoroughly clean cow legs with brush.
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Put cow legs into a pot of cold water and set it over a high flame. Several minutes after it’s boiling, successive layers of foam will rise to the surface (first blackish gray foam, then white). Skim these off with a strainer spoon.
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When the foam subsides, cover the pot with a lid, leaving only a small crack for steam to escape. Lower the flame, and let boil until the meat is ready to come off the bone and the water turns a milky white. This usually takes at least 2-3 hours. For a firm kholodets, it is very important that the broth not be taken off the fire too early. The best method for testing the broth’s readiness is to take a spoonful, let it cool and then smear it on your lips. If your lips momentarily stick together, you can be assured that your broth is ready.
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Add salt. It is a good idea to oversalt slightly, as the carrots and eggs you will soon add will absorb some of the salty taste.
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Strain broth into another pot, separating it from the meat.
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Place eggs and carrot slices into an tray at least 2-3 inches deep.
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Slice meat into bite-sized pieces and place into the tray.
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Squeeze garlic cloves into broth.
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Add red pepper.
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Pour broth into tray and let cool.
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Refrigerate for 24 hours. Do not put into freezer!
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Garnish with parsley. Cut into square slices, and serve with a side of mustard or horseradish.
It tastes better than it looks: kholodets is meant to be eaten, and not kept on the table as a decoration.
It is difficult to make Kholodets for foreign people,it is very specific dish.
We always made this dish in cold season of the year-winter or autumn.,but never or rarely in summer.
Do you have the similar dish in you national cuisine?Have you ever tried Kholodets @DeniGu ,
