Kholodets Meat Aspic Classic

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Kholodets is a traditional Russian jellied meat dish served cold, especially during winter holidays and New Year celebrations. Long, gentle simmering of collagen-rich cuts like pork knuckle and beef shank extracts natural gelatin, which sets the rich broth into a silky, savory aspic. Served with sharp horseradish or Dijon mustard, it is a beloved centerpiece of festive Russian tables.

Nutrition Facts

Per serving (estimated)

• 290 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 1 gCarbs
• 0 gFiber
• 0 gSugar
• 28 gProtein
• 620 mgSodium
• 320 mgPotassium
• 35 mgCalcium
• 2.5 mgIron
• 1 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the meat and broth

• 2 lb pork knuckle or pig's feet, split by the butcher
• 1.5 lb beef shank with bone
• 1 lb chicken legs or wings
• 4 quarts cold water

For the aromatics

• 1 large yellow onion, peeled and halved
• 1 medium carrot, peeled
• 6 cloves garlic, smashed
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 1.5 tbsp kosher salt, plus more to taste

For the molds and garnish

• 2 tbsp finely chopped fresh parsley
• Thin carrot rounds for garnish
• Prepared horseradish or Dijon mustard for serving

Directions

1. Place the pork knuckle, beef shank, and chicken in a large stockpot, cover with cold water, and soak for 30 minutes to release impurities; drain and rinse the meat well.
2. Return the meat to the clean pot, add 4 quarts of fresh cold water, and bring slowly to a bare simmer over medium-low heat, skimming any gray foam that rises during the first 30 minutes.
3. Add the onion, carrot, garlic, bay leaves, peppercorns, and salt. Reduce the heat to the lowest setting so the broth only barely trembles, and simmer uncovered for 5 to 6 hours, until the meat falls from the bones and the broth has reduced by about one-third.
4. Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl. Taste and adjust salt, then keep it warm while you prepare the meat.
5. Pick the meat from the bones, discarding skin, fat, gristle, cartilage, and any small bone fragments. Shred or chop the meat into bite-sized pieces.
6. Arrange a thin layer of parsley and carrot rounds in the bottom of individual ramekins or a 9×13-inch dish, then evenly distribute the meat over the garnish.
7. Ladle the warm broth over the meat, making sure it covers everything by about 1/2 inch. Cool to room temperature, then refrigerate for at least 8 hours, preferably overnight, until completely set.
8. To serve, run a thin knife around the edges of the mold and invert onto a plate, or scoop directly from the dish. Serve chilled with horseradish or Dijon mustard on the side.

Cook’s Notes

• Use plenty of collagen-rich cuts like pig's feet, pork knuckle, or chicken feet; this natural gelatin is the only traditional way the broth will set.
• Maintain a bare simmer; a rolling boil emulsifies the fats and produces a cloudy aspic.
• If the broth does not fully set after chilling, dissolve 1 packet (about 7 g) of unflavored gelatin in 1/2 cup warm broth and stir into the rest before pouring over the meat.
• Skim the solidified fat from the surface just before serving for a cleaner presentation, or leave it on for a richer flavor.
• Kholodets keeps well refrigerated for up to 4 days; do not freeze it, as the gelatin texture turns rubbery upon thawing.

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