Many people associate jellied meat with a holiday, most often with the New Year. This is an original Russian dish that appeared in the north of our country. Men took it with them on a hunt, warmed it up and ate like hot soup. Now aspic is being prepared in Russia, Ukraine, Moldova, Georgia, Poland and other countries.
Pick your recipe
You will need
- • 3 pork legs;
- • 2 carrots;
- • 2 hens;
- • 2 large onions;
- • 1 head of garlic;
- • black pepper peas;
- • salt;
- • Bay leaf;
- • vegetables and greens for decoration.
Instruction manual
1
When choosing foods for aspic, remember a few rules: pork legs should be fresh, not frozen, and not too fat; before cooking, all meat must be soaked for at least 1 hour in cold water. Please note that for cooking it is important to choose a large pot of 7 or more liters, since you can not add water during cooking. In the form for filling, you can put green peas, halves of boiled eggs, cucumber circles and greens.
2
To cook jellied meat, pork legs and 2 chicken are soaked in cool water for 1 hour, if there is time, it is better for the whole night. Scrape the legs with a sharp knife, put all the meat in a large saucepan, put on medium heat and bring to a boil, drain the water and fill the pan with new boiling water, then simmer for 6 hours. 4 hours after boiling, put peeled whole carrots, onions in husks and peppercorns. 10 minutes before turning off the fire add bay leaf.
3
After cooking, immediately remove the meat, cool a little and separate from the bones, cut into small pieces. Arrange the prepared meat into forms, and finely grate the garlic and add to the broth, pour them the forms and put in the refrigerator to freeze the dish.