Ingredients with Measurements:
- 2 pounds of pork trotters
- 2 pounds of beef shank
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 10 black peppercorns
- 1 tablespoon of salt
- 8 cups of water
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 tablespoon of gelatin
Special equipment needed:
- Large pot
- Strainer
- Loaf pan
Step-by-step instructions:
1. In a large pot, combine the pork trotters, beef shank, onion, garlic, bay leaves, black peppercorns, salt, and water. Bring to a boil.
2. Reduce the heat to low and simmer for 3-4 hours, or until the meat is tender.
3. Remove the meat from the pot and strain the broth. Discard the solids.
4. Shred the meat and place it in a loaf pan.
5. Add the sliced carrot and celery to the broth and bring to a boil.
6. Reduce the heat and simmer for 10 minutes.
7. Add the gelatin to the broth and stir until dissolved.
8. Pour the broth over the meat in the loaf pan.
9. Refrigerate for at least 4 hours, or until the broth has set.
10. To serve, remove the kholodets from the loaf pan and slice.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Simmer on low heat
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 16g
Protein: 28g
Carbohydrates: 3g
Fiber: 0g
Sugar: 1g
Sodium: 510mg
Substitutions for ingredients:
- Pork knuckles can be used instead of pork trotters.
- Beef brisket can be used instead of beef shank.
- Gelatin sheets can be used instead of powdered gelatin.
Variations:
- Add chopped hard-boiled eggs to the loaf pan before pouring in the broth.
- Add chopped pickles to the broth for a tangy flavor.
Tips and tricks:
- Skim the foam off the top of the broth while simmering to keep it clear.
- Use a loaf pan with a lid for easier refrigeration.
- Serve with horseradish and mustard for a traditional Russian flavor.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Slice and serve cold.
Presentation ideas:
- Serve on a platter with sliced vegetables and herbs.
Garnishes:
- Chopped parsley or dill.
Pairings:
- Rye bread and pickles.
Suggested side dishes:
- Mashed potatoes or boiled potatoes.
Troubleshooting advice:
- If the broth is not setting, add more gelatin.
Food safety advice:
- Make sure the meat is fully cooked before serving.
Food history:
- Kholodets is a traditional Russian dish that dates back to the 17th century.
Flavor profiles:
- Savory, meaty, and slightly gelatinous.
Serving suggestions:
- Serve as an appetizer or as a main course.
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Region: Russian