Classic Kholodets Recipe

2022-10-31

By Chef Yaroslav

Ukrainian Cuisine

Main Course

Enjoy a traditional Ukrainian dish with this easy recipe for Kholodets. 

Which meats can be used to make Kholodets?

Made with pork, beef and chicken, this dish is perfect for special occasions! Also known as studen or meat jelly, is a traditional meat dish in Ukrainian cuisine. 

A Nibble on the Origins of Studen

It is believed to have originated in the western regions of Ukraine, particularly in the Carpathian Mountains area. The Carpathian Mountains region of Ukraine is known for its harsh winters and mountainous terrain, and traditional Ukrainian cuisine in this region reflects the need to preserve food for long periods of time and to use every part of the animal. 

Carrots and Leeks

Kholodets is a dish that evolved as a way of preserving meat during the winter months, when fresh meat was not readily available. 

How is Kholodets traditionally made?

To make kholodets, meat (usually pork or beef) is simmered with vegetables and spices for several hours until the meat is falling off the bone. The liquid is then strained and the meat and vegetables are removed and set aside. The liquid is then cooled until it solidifies into a jelly-like texture. The meat and vegetables are chopped into small pieces and mixed back into the jelly. 

Traditionally Serving Ukranian Meat jelly

The dish is served cold and is often accompanied by horseradish or mustard. Kholodets is a dish that requires time and patience to make, and it is often served on special occasions, such as holidays and celebrations. 

Cultural SIgnificance of Holodets

It is a beloved part of Ukrainian culinary tradition, particularly in the western regions of the country, where it is a symbol of Ukrainian hospitality and warmth.

Pitfalls on Kholodets

 Choosing the right meat: Kholodets is traditionally made with pork, beef, or chicken, and it's important to choose a meat with enough connective tissue to create a gelatinous texture when cooked.

 Preparing the meat: Preparing the meat can be time-consuming, as it needs to be simmered slowly for several hours to allow the connective tissue to break down. Skimming the broth is also important to ensure a clear and flavorful end product.

 Straining the broth: Straining the broth is a labor-intensive process, as it needs to be completely clear before it can be used to make kholodets. Use a fine-mesh strainer or cheesecloth to remove any impurities or cloudiness from the broth.

 Assembling the dish: Assembling the kholodets can be challenging, as it needs to be arranged in layers and allowed to set properly. Be patient and take your time to ensure that each layer is evenly distributed and well compacted.

 Serving the kholodets: Serving the kholodets can be tricky, as it needs to be removed from the mold without breaking or sticking. Dip the mold in hot water for a few seconds to loosen the kholodets, then invert it onto a plate and carefully remove the mold.

Ingredients

• 1 kg pork leg

• 1 kg beef shank

• 2 kg chicken legs

• 2 onions, quartered

• 2 garlic bulbs, halved

• 5 bay leaves

• 10 black peppercorns

• 10 allspice berries

• 8 cups water

• 1 tsp salt

• 2 tbsp horseradish

• 2 tbsp chopped parsley

Instructions

1. Place all meats, onions, garlic, bay leaves, peppercorns, allspice berries and salt in a large pot. Add water and bring to a boil.

2. Reduce heat to low and simmer for 5-6 hours, or until meats are very tender.

3. Remove meat and strain broth. Discard onions, garlic, bay leaves, peppercorns and allspice berries.

4. Remove meat from bones and shred. Discard bones, gristle and skin.

5. Mix shredded meat with 1-2 cups of the strained broth. The broth will thicken when refrigerated.

6. Transfer meat mixture to a mold or loaf pan. Cover with plastic wrap and refrigerate overnight, or until solid.

7. To serve, remove kholodets from mold and slice. Garnish with horseradish and chopped parsley.

8. Serve cold.

Preparation Time 60 min

Cook Time 360 min

Total time 420 min

Nutrition Facts

Calories: 450

Fat: 32 g

Saturated Fat: 11 g

Carbohydrates: 1 g

Fiber: 0 g

Sugar: 0 g

Protein: 38 g

Regional Ingredients Variations of Kholodets

Kyiv-style Kholodets: Called "Kyivsky Kholodets", this version is made with beef broth, pork meat, and gelatin, seasoned with garlic, onion, and bay leaves, and served with horseradish and mustard. It is a common appetizer in Ukrainian households and restaurants.

Carpathian-style Kholodets: Known as "Karpaty Kholodets", this version is made with chicken broth, turkey meat, and gelatin, seasoned with rosemary, juniper, and allspice. It is typically served with pickled vegetables and fresh bread in the western region of Ukraine.

Odessa-style Kholodets: Called "Odeskyy Kholodets", this version is made with fish broth, trout meat, and gelatin, seasoned with lemon, dill, and fennel. It is often served with a side of boiled potatoes and sour cream.

Poltava-style Kholodets: Known as "Poltavsky Kholodets", this version is made with pork hocks, chicken feet, and gelatin, seasoned with marjoram, garlic, and black pepper. It is typically served with pickled vegetables and dark bread.

Chernihiv-style Kholodets: Called "Chernihivsky Kholodets", this version is made with beef broth, beef tongue, and gelatin, seasoned with coriander, thyme, and bay leaves. It is often served with boiled eggs and fresh herbs.

Transcarpathian-style Kholodets: Known as "Zakarpatsky Kholodets", this version is made with pork broth, pork hocks, and gelatin, seasoned with caraway seeds and paprika. It is served with horseradish and pickled vegetables.

Lviv-style Kholodets: Called "Lwowski Kholodets", this version is made with chicken broth, chicken meat, and gelatin, seasoned with tarragon, parsley, and chives. It is typically served with mustard and pickled mushrooms in the city of Lviv.

Try this easy recipe for Kholodets and celebrate Ukrainian cuisine! Share your delicious creation on your socials with the following hashtags #kholodets #ukrainianfood #pork #beef #chicken #meatjelly #traditionalcuisine