Ukrainian Meat in Aspic Kholodets

Recipe by Olha7397
READY IN: 3hrs 20mins




  • Scrub pig's foot in cold water and scrape off any bristles.
  • Combine meats, vegetables peppercorns, and bay leaf in large kettle or pressure cooker.
  • Cook covered in water until very well done (about 3 hours in kettle or 45 minutes at 15 pounds pressure in pressure cooker).
  • When meat is loose from bones, uncover and cool.
  • Pour off broth, skim off fat, and reserve broth.
  • Remove meat from bones, discarding turkey skin and fat and vegetables.
  • Chop meat into bite-size pieces and place in an oblong pan.
  • Add peeled and crushed garlic, salt, and pepper.
  • Soften gelatin in 1 cup hot broth and add to meat.
  • Pour enough remaining broth to cover meat by at least 1/2 inch.
  • Taste broth and adjust seasoning.
  • Cover with plastic wrap and chill overnight.
  • Keeps refrigerated up to 1 week.
  • Serve in 1 inch slices sprinkled with flavoured vinegar or lemon juice.
  • Garnish with parsley and lemon slices.