Russian aspic

Ingredients for 1 servings:

• 1 knuckle of pork or pork knuckle
• ½ chicken (not soup chicken)
• 2 pig’s feet
• 1 onion(s)
• 1 carrot(s)
• 2 eggs, hard boiled
• salt and pepper
• e.g. parsley or dill, fresh sprigs
• 3 garlic cloves if needed
• n. B. water

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 14 hours 15 minutes

Holodetz – you don’t need gelatin or vinegar for it

First things first: To make holodetz, you’ll need a pressure cooker and plastic, ceramic, or metal molds (max. 10 cm deep) for the aspic. Wash the meat thoroughly, removing any hairs. Place it in the pressure cooker and season with salt. Wash and peel the carrot, and add it. Wash the onion, but don’t peel it (!), and add it as well. Pour water over everything (spread the meat as tightly as possible in the pot, and the water should just cover the meat). Close the pressure cooker and bring to a boil. Cook over low heat for 1 hour, once the valve opens. Turn off the heat and let the meat stand for another 30 minutes. Carefully open the pot according to the manufacturer’s instructions. The meat should now separate easily from the bones, be soft, and the broth should feel sticky between your thumb and forefinger. Remove the meat and let it cool slightly. Remove it from the bones and chop it, including the skin. Carefully pour the broth into another pot, leaving the sediment in the pressure cooker. Mix the sliced ​​meat with the broth. Season with pepper, salt if desired, and add chopped garlic to taste. Discard the onion from the broth. Slice the carrot. Peel the hard-boiled eggs and slice them lengthwise. Divide the meat and broth mixture between prepared dishes. Garnish with carrot and egg slices and dill or parsley. Place the dishes in the refrigerator overnight or on the balcony (if it’s cold enough). The next morning, the holodetz should be firm to the touch. It is traditionally cut into pieces directly in the dish and served as is. Serve with (medium) hot mustard or horseradish.