English
Deutsch
español
français
italiano
-
Newest
Pickling zucchini for the winter in jars
Cottage cheese casserole
Milk glaze
Cheese in mayonnaise batter
Lazy cabbage rolls in sour cream sauce
Pea soup with ham
Aspic of two types of meat "Two"
How to cook Aspic of two types of meat "Two"
Step 1
The more types of meat are combined in the jelly, the tastier it turns out.
Step 2
Cut all the meat, wash it well, put it in a large saucepan, pour water about 4-5 cm above the level of the meat. It is very important to pour the correct amount of water, as When preparing jellied water, it is absolutely impossible to add water! Bring to a boil, remove the foam, cover with a lid, reduce the heat to a minimum (so that the broth gurgles a little, but in no case boils), simmer for about 3 hours, periodically opening and removing the foam and the resulting fat.
Step 3
Add whole carrots and onion (for clarification of the broth). Simmer another 1.5-2 hours. Add one more onion and carrots (this is to add flavor), black and allspice peas, a mixture of roots, bay leaf (I prefer not to add other spices), salt. Simmer for 1 more hour.
Step 4
Take out the meat. Strain the broth. Separate the meat from bones, fat, skins and everything inedible, sort it into fibers with your hands. Grate carrots on a coarse grater. Put everything into a pot of broth. Bring everything to a boil, remove the foam. Add minced garlic.
Step 5
Stirring constantly, so that the meat in the broth is evenly distributed, pour into trays (for a loved one - in the shape of a heart). Cool, refrigerate until cold.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Salad "Tbilisi"
Tbilisi salad is a popular Georgian salad with beef, red beans, sweet peppers, cilantro and walnuts. It is distinguished by its fresh spicy taste, because chili peppers, garlic and khmeli-suneli spices are added to it. The salad is traditionally dres
Khinkal in Dagestan style
Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the
Armenian Lavash Roll with Stuffing
Perhaps the most versatile dish you can think of is a lavash roll with filling, because you can stuff lavash with whatever your heart desires. Lavash with vegetables, with salad, with canned fish, sweet lavash with cottage cheese. The choice of filli
Beef shurpa
Shulum, chorpa, shorpo, sorpa... In different countries, shurpa is called by different names, but it looks about the same everywhere: a rich soup with meat and vegetables. Various herbs and spices can be added to it, or it can be made on the basis of
