Holodets (Russian Aspic)
Holodets is a traditional Russian savory aspic, often prepared for holidays. It features tender meat encased in a clear, flavorful gelatin made from rich meat broth. This recipe uses pork, providing a satisfying and unique appetizer.
An original recipe by Forkin
- Total time
- 10 hr 30 min
- Serves
- 6
- Difficulty
- Hard
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 pcspork hock, split
- 0.5 kgpork shoulder, with bone
- 3 lwater
- 1 pcsyellow onion, peeled, whole
- 1 pcscarrot, peeled, whole
- 2 pcsbay leaf
- 10 pcsblack peppercorn
- 1 tspsalt
- 4 clovegarlic, minced
garnish
- 2 tbspparsley, fresh, chopped
Equipment
serving molds · slotted spoon · fine-mesh sieve · large pot
The method
Step by step
- 1
Rinse the pork hock and pork shoulder thoroughly under cold water.
About 5 min
- 2
Place the pork hock and pork shoulder in a large pot and cover with water.
- 3
Bring the water to a boil over high heat, then immediately reduce the heat to low.
About 15 min
Cook’s note: Skim off any foam that rises to the surface during boiling.
- 4
Add the yellow onion, carrot, bay leaves, black peppercorns, and salt to the pot.
- 5
Simmer gently, partially covered, for 3-4 hours, or until the meat is very tender and easily falls off the bone.
About 3 hr 30 min
Cook’s note: Ensure the liquid barely bubbles to keep the broth clear.
- 6
Remove the meat and vegetables from the pot using a slotted spoon and set aside to cool.
About 10 min
- 7
Strain the broth through a fine-mesh sieve or cheesecloth into a clean bowl.
About 5 min
Cook’s note: This step is crucial for a clear aspic.
- 8
Discard the spent vegetables and bones.
- 9
Once the meat is cool enough to handle, shred it into small pieces, discarding any skin, fat, or gristle.
About 15 min
- 10
Stir the minced garlic into the warm, strained broth.
- 11
Distribute the shredded meat evenly into serving molds or a large shallow dish.
About 5 min
- 12
Carefully pour the broth over the meat, ensuring all pieces are submerged.
About 5 min
- 13
Allow the holodets to cool to room temperature, then cover and refrigerate for at least 6 hours, or preferably overnight, until fully set.
About 6 hr
- 14
Garnish with fresh parsley before serving.
Keep it good
Store holodets tightly covered in the refrigerator.
This dish is traditionally eaten cold.
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