The New Year holidays are fast approaching. Most housewives have already made a festive menu and buy products. If there were any questions what to cook for the New Year, this does not apply to traditional dishes: olivier salad, herring under a fur coat, and, of course, brawn. Jelly with horseradish or mustard on the New Year's table is one of our favorite and traditional appetizers. It is difficult to surprise with aspic, but its absence on the table in the New Year and Christmas will certainly be noticed.
According to the books of culinary experts: jelly is a dish of Russian cuisine, cooked from cow's legs, head, it is written about this in “Domostroi”. Aspic is a Ukrainian dish prepared from pork.
Chicken is called differently: “cold”, “jelly”, and it depends on the place where it is cooked. Jelly and jelly, in general, the same thing. Basically jelly is called jelly in the northern and northwestern regions, while in the south and southeast the dish is often called jelly. Sometimes the name “jelly” is applied to a dish made from pork or pork beef broth to distinguish it from a dish made exclusively from beef.
There are national varieties of brawn, for example, the Georgian dish of husbands, Moldavian roast jelly - resol, French galantine. In Poland, jelly is 'galareta', in Ukraine - “kholodets”, “drigli”, in Latvia - “galerts”, in Romania - “piftie” or “rǎcituri”. Interestingly, from the German word Sülze (jelly) comes the Russian “brawn”, which is no longer a kholoditsa, but a separate dish. Do not confuse jelly with jellied, as jellied dishes are prepared using gel-forming substances, such as gelatin and agar-agar, and traditional jelly should freeze without adding gelatin. Moreover, adding gelatin is considered a sign of bad taste.
But enough lyrical digressions, let's proceed to the preparation of one of the variants of the jelly, the recipe of which was sent to us by our kind readers.
Ingredients for Pork Leg Jelly
- 1 pork leg;
- 1 pork leg;
- 2 chicken legs;
- 1, 5 kg of pork ham;
- 1 large carrot;
- 2 medium sized bulbs;
- 1 head of medium size garlic;
- 2 bay leaves;
- ground black pepper;
- ground black pepper peas;
Method of cooking cold meat from pork legs
Wash the meat, gently peel the skin. Fill with cold water.
Boil over high heat.
Drain the water with formed foam under the faucet. Again fill the meat with clean cold water and simmer for 5 hours, leaving the lid ajar.
Peel the onions and carrots and put them whole in the hot broth on the stove. Salt and boil meat with vegetables for another 40 minutes. Add bay leaf.
Fully collect fat from the broth surface.
Peel the garlic. Squeeze it into the mortar with the help of a garlic press. Add salt and ground black pepper to garlic. Carefully grind to a pasty consistency.
Remove the boiled meat from the pan, separate the flesh from the bones and divide into small pieces. Spread them on deep plates.
In the broth without meat, add the minced garlic in a mortar and re-bring to a boil. Be sure to try the broth: perhaps it is worth adding salt, and ground pepper for sharpness. Pour thick, rich broth into the plates over the meat through a sieve.
Figure out the sliced boiled carrot. Wash, then dry the parsley. Decorate plates with prepared aspic.
Chill the chilled in the refrigerator or in a cool room. Done! Serve with horseradish.