The cooking process
Kholodets is cooked for a long time, but not difficult in cooking. To begin, prepare the cartilage and bones. If you want the kholodets to harden without gelatin, you can't do without them. Cattle bones are cut into smaller pieces so that they fit in the pan. They are not added to the finished dish. The task of bones and cartilage is to give collagen.
- Put the cartilage and meat on the bones in a large saucepan with a thick bottom. Fill with water. Cook over very low heat for 7-9 hours until the meat begins to separate from the bones. Important: the broth should only languish, but not boil.
- About 2 hours before the end of cooking, add onions, carrots, parsley roots to the dish. Vegetables do not need to be cut.
- 20 minutes before the end of cooking, put bay leaf and allspice in a saucepan.
- When the meat is cooked, remove it from the pan and cut into small pieces. Cut the carrots. Bones, cartilage, onions and spices are not used in the finished dish.
- Strain the broth through a fine sieve. Pour it into a clean pan and boil for a minute with finely chopped garlic and salt.
- Put meat and carrots in small bowls or other utensils. Pour the broth. Put the finished dish in the refrigerator.
- When the liquid hardens, the dish can be served. Jelly tastes best with horseradish, mustard and salt. Bon appetit!
