Ingredients with Measurements:
- 2 lbs pork trotters
- 2 lbs beef shank
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 10 black peppercorns
- 2 tsp salt
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 leek, chopped
- 1 tbsp apple cider vinegar
- 1 tbsp gelatin powder
- 4 cups water
Special equipment needed:
- Large pot
- Strainer
- Loaf pan
Step-by-step instructions:
1. In a large pot, combine pork trotters, beef shank, onion, garlic, bay leaves, black peppercorns, salt, carrot, celery, and leek. Pour in water and apple cider vinegar. Bring to a boil.
2. Reduce heat to low and simmer for 4 hours or until the meat is tender.
3. Remove the meat from the pot and strain the broth. Discard the vegetables and spices.
4. Shred the meat and place it in a loaf pan.
5. In a separate bowl, mix gelatin powder with 1 cup of the broth. Stir until the gelatin is dissolved.
6. Pour the gelatin mixture over the meat in the loaf pan. Add enough broth to cover the meat.
7. Refrigerate for at least 4 hours or until the gelatin is set.
8. To serve, remove the kholodets from the loaf pan and slice it into pieces.
Time:
Preparation time: 30 minutes
Cooking time: 4 hours
Temperature:
Simmer on low heat
Serving size:
8-10 servings
Nutritional information:
Calories: 250
Fat: 15g
Protein: 25g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 500mg
Substitutions for ingredients:
- Pork trotters can be substituted with pork knuckles or pig's feet.
- Beef shank can be substituted with beef brisket or chuck roast.
- Apple cider vinegar can be substituted with white vinegar or lemon juice.
- Gelatin powder can be substituted with agar agar or cornstarch.
Variations:
- Add boiled eggs, carrots, and peas to the kholodets for a more colorful presentation.
- Use chicken instead of pork and beef for a lighter version.
- Add chopped herbs like parsley or dill for extra flavor.
Tips and tricks:
- Skim off any foam that forms on the surface of the broth while simmering.
- Use a strainer to remove any impurities from the broth.
- Chill the broth before adding the gelatin to prevent it from clumping.
- To remove the kholodets from the loaf pan, dip the bottom of the pan in hot water for a few seconds.
Storage instructions:
- Store the kholodets in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- To reheat, place the kholodets in a pot and heat on low heat until warmed through.
Presentation ideas:
- Serve the kholodets on a platter with sliced vegetables like cucumbers, radishes, and tomatoes.
- Garnish with fresh herbs like parsley or dill.
Pairings:
- Serve with rye bread and mustard for a traditional Russian meal.
Suggested side dishes:
- Boiled potatoes
- Pickled vegetables
- Cabbage salad
Troubleshooting advice:
- If the gelatin doesn't set, add more gelatin powder and refrigerate for a few more hours.
Food safety advice:
- Make sure to cook the meat thoroughly to prevent any foodborne illnesses.
- Store the kholodets in the refrigerator and consume within 5 days.
Food history:
- Kholodets is a traditional Russian dish that dates back to the 17th century.
Flavor profiles:
- Savory, meaty, and slightly tangy from the vinegar.
Serving suggestions:
- Serve cold or at room temperature.
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Region: Russian