Kholodets - piglet


Step 1

Wash the meat thoroughly, cut into large pieces, if the bones are very large, it is better to chop them. Pour three liters of cold water and put to boil. When the water boils, remove all the foam from the broth, then reduce the heat. When cooking jellied meat, it is important to prevent the broth from boiling too much so that it does not become cloudy.

Step 2

Peel the onions and carrots, put in the broth and cook all together over low heat under the lid for 5 hours. The meat should be very well cooked and separated from the bones.

Step 3

Add salt, spices and cook jelly for another 1 hour.

Step 4

Then remove the meat from the broth, cool slightly. Separate pork and beef from bones, veins and films and cut into random pieces. Peel the garlic and pass through a press.

Step 5

The main form we will have is a plastic bottle, preferably not very thin, so that our piglet looks more well-fed. Put the meat through the neck, add chopped garlic and periodically add the broth. It is recommended to fill it not under the neck, but a little less - so that later our piglet lies more stable on the dish. Because it cools down in a horizontal position and the underfilled part will be the belly.

Step 6

We close the lid, shake it so that the contents are evenly distributed and put the bottle in the refrigerator for 4-6 hours, until completely solidified, at our place for the night.

Step 7

When our jelly hardens, we cut the bottle with a knife or scissors and put it on a dish. Now it remains to decorate: we have a tail and a piglet from smoked sausage, and ears from ham. The eyes were made from olives, and slices of lemon were laid out on the back of the pig. Enjoy your meal!


beef knee (2 large bones with meat) - 1.5 kg
beef (kidney part) - 1 kg
pork pulp - 800-900 g
bulb - 1 pc.
carrots - 1 pc.
salt - 1.5 tbsp. l.
a mixture of peppercorns - 1 tsp.
bay leaf - 2 pcs.
mixed dry vegetables - 1 tbsp. l.
garlic - 1 head

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