Holodets (Холодец)
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Holodets, also known as studen or kholodets, is a traditional Slavic aspic dish made by slowly simmering meat and bones until natural gelatin is released. After cooling, it sets into a savory jelly studded with tender meat pieces. This beloved cold appetizer is a staple at Slavic celebrations and New Year's feasts, typically served with horseradish or mustard.
About This Dish
Holodets is a classic Slavic festive aspic where long-simmered broth sets naturally around tender meat, usually served cold with mustard or horseradish.
Region & Occasion
Ingredients
- •1 kg (2.2 lbs) pork trotters or hocks
- •500 g (1 lb) beef shank with bone
- •1 pig ear (optional, for gelatin)
- •2 large onions, halved
- •3 carrots, peeled
- •4-5 garlic cloves, minced
- •2 bay leaves
- •10 black peppercorns
- •3-4 allspice berries
- •Salt to taste
- •Fresh parsley for garnish
- •Horseradish or mustard for serving
Cooking Instructions
- 1Clean and rinse meat thoroughly. Place in a large pot and cover with cold water by about 5 cm (2 inches).
- 2Bring to boil, skim foam continuously for 15 minutes.
- 3Add onions, 2 carrots, bay leaves, peppercorns, and allspice.
- 4Reduce to low simmer. Cook covered for 6-8 hours, checking water level.
- 5Remove meat and vegetables. Strain broth through cheesecloth.
- 6Shred meat into small bite-size fibers, discarding bones, excess fat, and cartilage.
- 7Slice remaining carrot thinly. Add minced garlic to meat.
- 8Divide meat and carrot slices among shallow dishes or molds.
- 9Season broth with salt (it should taste well-seasoned).
- 10Pour hot broth over meat in dishes.
- 11Refrigerate overnight (12+ hours) until firmly set.
- 12Garnish with parsley. Serve cold with horseradish or mustard.
Cooking Tips
- •Simmer gently rather than boiling hard to keep the broth clear.
- •Salt only after straining so final seasoning stays balanced.
- •Chill overnight in shallow molds for faster, even setting.
FAQ
How do I know holodets will set without extra gelatin?
Use collagen-rich cuts like trotters and shank, simmer long enough, and chill overnight. The broth should feel slightly sticky when warm.
Can I use chicken instead of pork and beef?
You can, but include collagen-rich parts like wings or feet for proper set and richer flavor.
How long does holodets keep in the fridge?
Usually 3 to 4 days in covered containers kept consistently cold.
