Holodets

Name: Holodets
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 8 servings
Cuisine: Ukrainian
Ingredients: 4 lbs pork hocks; 8 chicken feet (optional); 1 onion (halved); 1 carrot (halved); 2 bay leaf; 1/2 tsp black peppercorn; 1/2 tsp salt; 2 cloves garlic (minced); 2 tsp apple cider vinegar; 2 packets unflavored gelatin (optional); 2 tbsp fresh parsley, chopped

A traditional Ukrainian savory meat aspic, where tender meat is suspended in a rich, savory gelatin made from bone broth - a stunning, protein-rich dish perfect for special occasions.

210 minHardServes 8280 cal/serving

UkrainianAppetizerStovetopHigh ProteinGluten-FreeDairy-Free

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Ingredients

4 lbs pork hocks
8 chicken feet (optional)
1 onion (halved)
1 carrot (halved)
2 bay leaf
1/2 tsp black peppercorn
1/2 tsp salt
2 cloves garlic (minced)
2 tsp apple cider vinegar
2 packets unflavored gelatin (optional)
2 tbsp fresh parsley, chopped

Instructions

1

Place 4 lbs pork hocks, 8 chicken feet (optional), 1 onion (halved), and 1 carrot (halved) in a large pot. Cover with cold water by about 2 inches.
2

Bring to a boil over high heat, then reduce heat to low and simmer for 2-3 hours, occasionally skimming off any foam that rises to the surface.
3

Add 2 bay leaf, 1/2 tsp black peppercorn, and 1/2 tsp salt. Continue simmering for another 30 minutes.
4

Carefully remove the 4 lbs pork hocks and set aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
5

Pick the meat off the bones and shred it into bite-sized pieces, discarding bones and skin.
6

Taste the broth and adjust seasoning with more 1/2 tsp salt as needed. Stir in 2 cloves garlic (minced), 2 tsp apple cider vinegar, and 2 tbsp chopped fresh parsley.
7

If using 2 packets unflavored gelatin (optional), bloom it in cold water according to package directions, then stir into the warm broth until dissolved.
8

Divide the shredded meat among ramekins or a shallow serving dish. Pour the warm broth over the meat, making sure to coat everything.
9

Refrigerate for at least 8 hours or overnight until the broth sets into a firm jelly.
10

To serve, run a knife around the edges and dip the bottom in hot water, then turn out onto a cutting board and slice. Alternatively, serve directly from the dish with a spoon.

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Questions

What is Holodets?

A traditional Ukrainian savory meat aspic, where tender meat is suspended in a rich, savory gelatin made from bone broth - a stunning, protein-rich dish perfect for special occasions. This reference files it under Ukrainian appetizer: made on the stovetop, rated hard and about 210 minutes start to finish.

How much time should I plan for Holodets?

As written, 210 minutes: 30 of prep and 180 of cooking. The longest single stretch is the hands-off wait in step 9, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What should Holodets look like when it is ready?

Go by the cues in the method rather than the clock. Step 9: cook until the broth sets into a firm jelly.

What can I use instead of gelatin in Holodets?

The entry for Holodets calls for 2 packets unflavored gelatin (optional). In its place: Agar powder sets at about a third of the volume and gives a firmer, less wobbly set. Boil it briefly to activate it.

Can I start Holodets the day before?

Yes. Step 9 is a built-in pause of overnight, or about 8 hours: "Refrigerate for at least 8 hours or overnight until the broth sets into a firm jelly." Do everything up to that point ahead of time and pick up at step 10 when you are ready to finish.

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