Ukrainian Aspic Recipe (Kholodets)

Learn how to make Ukrainian Kholodets, a traditional meat aspic dish made with pork legs and chicken drumsticks simmered to perfection in a flavorful homemade broth. This hearty, savory aspic is perfect for family gatherings and festive meals. Made with simple ingredients like pork, chicken, carrots, onions, and garlic, Kholodets is packed with rich, gelatinous goodness. Serve with tangy horseradish or mustard for an authentic experience. Discover the secrets to making this delicious and comforting Eastern European classic with this step-by-step guide. Perfect for holiday meals or as a unique appetizer. Kholodets is a must-try for anyone looking to explore traditional Ukrainian cuisine.

Ingredients:

• 2 lb pork legs, soaked in cold water and refrigerated for 3 hours to overnight
• 5-8 large chicken drumsticks (or any meat with the bone in)
• 2 medium onions
• 1 large carrot
• 1 stick of celery
• 2 bay leaves
• 5-10 peppercorns
• 2 tsp salt, plus more to taste
• Red horseradish (hren) or mustard for serving

Instructions:

1. Prepare the Pork: Soak the pork legs in cold water for 3 hours to overnight, which also helps to thaw the pork.
2. Cook the Meat: In a large pot, add the pork legs and chicken drumsticks. Pour in enough water to cover the meat completely. Bring it to a boil over high heat. As soon as it starts boiling, remove from heat, drain the water, and rinse the meat. Refill the pot with fresh water, making sure the meat is covered with an extra 1/2-inch of water. Bring it to a boil again, reduce the heat, and let it simmer gently for 5 hours.
3. Add Vegetables & Seasoning: After 5 hours, add the carrot, onions (with ends removed), celery, bay leaves, peppercorns, and salt to the pot. Continue simmering for another hour. The broth should look rich and flavorful like a chicken stock. Be careful not to discard the broth and avoid adding extra water.
4. Strain the Broth: Remove the chicken drumsticks and carrot from the broth and let them cool. Discard the pork legs, onion, and bay leaves. Using a fine mesh sieve lined with paper towels, strain the broth to remove impurities. You will be left with a clean, clear broth.
5. Season the Broth: Press 4 garlic cloves into the strained broth and taste to see if more salt is needed.
6. Prepare the Meat: Once the meat has cooled, separate the meat from the bones. Discard the bones and slice the carrot thinly. You can choose to make a large rectangular Kholodets in a pyrex dish or use smaller bowls for individual servings.
7. Assemble the Kholodets: Start by placing a layer of sliced carrots at the bottom of the dish, adding some dill if desired. Next, layer the meat evenly over the carrots. Pour the broth over the meat until it is fully covered, with a little extra broth on top. Refrigerate the dish for 3 hours to overnight, until the aspic firms up.
8. Serve: Serve chilled with red horseradish (hren) or Russian mustard. To remove from the dish, place the bowl in hot water for a few seconds, then use a slim spatula to gently release the gelatin. Alternatively, you can serve directly from the dish.

Tips

• Soaking the Meat: Soaking the pork legs is essential for achieving the perfect gelatinous texture. Don’t skip this step.
• Simmering Time: The longer you simmer the meat, the more flavorful and rich the broth will become. Be patient and allow it to cook for the full 5-6 hours.
• Straining the Broth: Use a fine mesh sieve to strain the broth thoroughly to ensure the aspic has a smooth, clean texture.
• Storage: Kholodets can be stored in the refrigerator for up to 5 days.

Variations and Substitutions

• Meat: You can use other cuts of meat, such as beef shanks or veal, instead of chicken and pork.
• Vegetables: Experiment with adding parsnips or leeks for extra flavor in the broth.
• Herbs: Try adding thyme or parsley to the broth for a different flavor profile.

FAQs

Can I make Kholodets in advance?
Yes, Kholodets can be prepared ahead of time and stored in the refrigerator for up to 5 days.

How do I know when the aspic is ready?
Once the broth has cooled and set in the fridge, it should have a firm, gelatinous texture. If it is still too runny, you may need to simmer it longer or add more gelatin.

What can I serve with Kholodets?
Traditionally, Kholodets is served with horseradish (hren) or mustard, but it pairs well with crusty bread or boiled potatoes.

Serving Suggestions

• Serve Kholodets chilled as a savory appetizer or side dish.
• For an authentic Ukrainian meal, enjoy it with rye bread, a shot of vodka, or a cold beer.

Why You’ll Love This Recipe

Kholodets is a unique and flavorful dish that combines tender meat with a savory, gelatinous broth. It’s a comforting and hearty dish perfect for cold weather or holiday feasts. The homemade broth provides depth of flavor, while the addition of garlic, vegetables, and seasonings makes this aspic an irresistible treat. Whether served as part of a festive meal or as a standalone dish, Kholodets is sure to impress.

Ukrainian Aspic Recipe (Kholodets)

Servings

8 -12

servings

Prep time

30

minutes

Cooking time

6

hours 

30

minutes

Ingredients

• 2 lb pork legs, soaked in cold water and refrigerated for 3 hours to overnight

• 5-8 large chicken drumsticks (or any meat with the bone in)

• 2 medium onions

• 1 large carrot

• 1 stick of celery

• 2 bay leaves

• 5-10 peppercorns

• 2 tsp salt, plus more to taste

• Red horseradish (hren) or mustard for serving

Directions

• Prepare the Pork: Soak the pork legs in cold water for 3 hours to overnight, which also helps to thaw the pork.
• Cook the Meat: In a large pot, add the pork legs and chicken drumsticks. Pour in enough water to cover the meat completely. Bring it to a boil over high heat. As soon as it starts boiling, remove from heat, drain the water, and rinse the meat. Refill the pot with fresh water, making sure the meat is covered with an extra 1/2-inch of water. Bring it to a boil again, reduce the heat, and let it simmer gently for 5 hours.
• Add Vegetables & Seasoning: After 5 hours, add the carrot, onions (with ends removed), celery, bay leaves, peppercorns, and salt to the pot. Continue simmering for another hour. The broth should look rich and flavorful like a chicken stock. Be careful not to discard the broth and avoid adding extra water.
• Strain the Broth: Remove the chicken drumsticks and carrot from the broth and let them cool. Discard the pork legs, onion, and bay leaves. Using a fine mesh sieve lined with paper towels, strain the broth to remove impurities. You will be left with a clean, clear broth.
• Season the Broth: Press 4 garlic cloves into the strained broth and taste to see if more salt is needed.
• Prepare the Meat: Once the meat has cooled, separate the meat from the bones. Discard the bones and slice the carrot thinly. You can choose to make a large rectangular Kholodets in a pyrex dish or use smaller bowls for individual servings.
• Assemble the Kholodets: Start by placing a layer of sliced carrots at the bottom of the dish, adding some dill if desired. Next, layer the meat evenly over the carrots. Pour the broth over the meat until it is fully covered, with a little extra broth on top. Refrigerate the dish for 3 hours to overnight, until the aspic firms up.
• Serve: Serve chilled with red horseradish (hren) or Russian mustard. To remove from the dish, place the bowl in hot water for a few seconds, then use a slim spatula to gently release the gelatin. Alternatively, you can serve directly from the dish.