Ukrainian Aspic (Kholodets) Recipe
If you’re looking for a way to bring the flavors of an old-world Ukrainian kitchen to your table, you’ll want to try the Ukrainian Aspic (Kholodets) Recipe. This beloved dish transforms simple, humble cuts of meat into a shimmering, herbal, savory treat that’s as strikingly beautiful as it is satisfying. Each bite transports you to a family gathering, where jellied pork and chicken, aromatic broth, and bright carrot medallions are cherished and served with fiery horseradish or spicy mustard. If you love cozy, homespun recipes with centuries of tradition, this is one to treasure.
Ingredients You’ll Need
The beauty of the Ukrainian Aspic (Kholodets) Recipe lies in its rustic simplicity. With just a handful of key ingredients, each brings essential flavor, color, or old-fashioned texture to the finished aspic—and not a single one should be skipped!
- Pork legs: The star ingredient for rich flavor and the natural gelatin that ensures your aspic sets perfectly.
- Chicken drumsticks (bone-in): These add sweetness and body, and extra meatiness for satisfying bites.
- Onions: Giving the broth roundness and depth, onions are always at home in Ukrainian soups and aspics.
- Carrot: Adds beautiful color and just a hint of natural sweetness.
- Celery stick: Subtle herbal notes come from celery, rounding out the classic broth flavor.
- Bay leaves: Essential for their robust, earthy aroma—don’t skip them!
- Peppercorns: Offer gentle heat and fragrant bite throughout the aspic.
- Salt: Simple, but so important for drawing out flavor; always taste and adjust.
- Red horseradish or mustard (for serving): Bring everything together with a spicy, traditional kick when you serve.
How to Make Ukrainian Aspic (Kholodets) Recipe
Step 1: Soak the Meat
Begin this beautiful process by soaking the pork legs in cold water for at least three hours, or even overnight if you have the time. This not only cleanses the meat but also helps to thaw it well if it’s been frozen, and ensures your aspic will have a clear, inviting look later on.
Step 2: Cook the Meat
Place your soaked pork legs and chicken drumsticks into a large, heavy pot and cover them generously with cold water. Bring the pot to a brisk boil over high heat. As soon as the water boils, pour it off—the goal here is to get rid of impurities and achieve that sparkling clear broth that’s the hallmark of a perfect Ukrainian Aspic (Kholodets) Recipe.
Step 3: Add Vegetables and Simmer
Refill your pot with fresh water, just enough to come about half an inch over the meat. Bring it up to a boil once more, skim if needed, then reduce the heat to a gentle simmer. After five hours, add onions, carrot, celery, bay leaves, peppercorns, and salt. Let it all gently bubble for another hour so these flavors can mingle and deepen. Avoid adding extra water—this ensures the broth sets up into a lovely gel.
Step 4: Filter the Broth
Once the broth is rich and fragrant, it’s time to remove the chicken, carrot, and discard the pork legs, onions, and bay leaves. Strain the remaining broth through a fine mesh sieve lined with three layers of paper towels. This little trick leaves you with a clear, jewel-like broth ready to become aspic.
Step 5: Season the Broth
Press four cloves of garlic right into the hot, clear broth for a gentle, earthy bite. Taste carefully and adjust the salt if you need to—it’s worth spending a minute here to ensure the seasoning is just right.
Step 6: Prepare the Meat and Carrots
Once the chicken and carrot have cooled, separate all the meat from the bones and shred it into generous, bite-sized pieces. Slice the carrot thinly into elegant, shining rounds. Discard any bones or cartilage.
Step 7: Assemble the Kholodets
Select your serving dish—whether it’s a classic Pyrex for a family platter or little glass bowls for individual servings. Line the bottom with neat slices of carrot and a sprinkle of fresh dill if you wish. Add a layer of the shredded meats, and then pour over that glorious, clear broth, making sure everything is submerged with a little broth above the meat.
Step 8: Refrigerate
Seal your aspic by refrigerating it for at least three hours, but overnight is best. As it chills, the natural gelatin from the pork legs will set the broth into a beautiful, wobbly jelly—a hallmark of any successful Ukrainian Aspic (Kholodets) Recipe.
Step 9: Serve
To unmold, place your dish briefly in hot water—just for a few seconds—then run a thin spatula around the edges. Gently invert or slice straight from the dish. Traditionally, kholodets is served with a bold dollop of red horseradish (hren) or mustard for a spicy counterpoint.
How to Serve Ukrainian Aspic (Kholodets) Recipe
Garnishes
A classic kholodets invites you to get creative with garnishes—think extra sprigs of fresh dill, thin carrot coins, or even bright parsley on top. A sprinkle of chopped green onions adds color and a fresh bite. Placing horseradish or mustard on the side adds the final, zippy flourish.
Side Dishes
For an authentic touch, serve your Ukrainian Aspic (Kholodets) Recipe with hearty rye bread or black bread, pickled vegetables, and perhaps a shot of chilled vodka for special occasions. It’s often set out on a larger spread, sharing space with potatoes, fresh salads, or even borscht.
Creative Ways to Present
Don’t be afraid to get playful! Kholodets looks stunning when made in decorative molds or silicone muffin cups for fun, single-serve portions. Garnishing individual aspics with artfully arranged carrot and fresh herbs will always wow your guests. You can also layer the meats and vegetables for a dramatic, marbled effect when you slice.
Make Ahead and Storage
Storing Leftovers
Well-made kholodets keeps beautifully in the refrigerator for up to four days, covered tightly to preserve freshness and avoid absorbing other fridge odors. The gelatin sets even more firmly, making leftovers easy to slice and serve straight from the dish.
Freezing
If you’d like to keep Ukrainian Aspic (Kholodets) Recipe longer, it can be frozen in an airtight container for up to two months. Thaw gently in the refrigerator overnight; keep in mind that the texture may become slightly more crumbly after thawing, but the flavor remains true.
Reheating
Kholodets is typically served cold, but if you need to soften the edges for unmolding, a quick dip of the serving dish in hot water for a few seconds will do the trick. Avoid microwaving or fully reheating—it will liquefy the aspic and compromise the traditional texture.
FAQs
Can I use other types of meat for kholodets?
Absolutely! While the classic Ukrainian Aspic (Kholodets) Recipe relies on pork legs for maximum gelatin, some cooks use beef shank, ox tails, or even combine several meats for a different flavor profile. The key is to use bone-in cuts for plenty of natural gelatin.
How do I know if the broth has enough gelatin to set?
If you gently cool a small spoonful of the broth in the fridge or freezer, it should become slightly wobbly and gel when cold. If it stays liquid, simmer the mixture uncovered a bit longer to concentrate the gelatin before assembling your aspic.
Can I make this Ukrainian Aspic (Kholodets) Recipe ahead for a party?
Yes, and it’s an excellent make-ahead choice! Ukrainian Aspic develops fuller flavor and firmer texture as it sits in the refrigerator, so you can prepare it one or even two days before a gathering and unmold just before serving.
What can I serve if I don’t have horseradish or mustard?
If you’re out of traditional condiments, kholodets is also tasty with pickled vegetables, a squirt of lemon juice, or even homemade mayonnaise. Anything with a bit of tang and heat works well.
Why does my aspic look cloudy?
Cloudiness often comes from boiling the broth too vigorously or adding the vegetables too early. For the clear, golden gleam of a Ukrainian Aspic (Kholodets) Recipe, always cook at a gentle simmer and strain the broth thoroughly using a fine sieve lined with paper towels.
Final Thoughts
Kholodets is a classic for a reason—each shimmering slice brings generations of flavor and family stories to your table. If you’re curious about heritage cooking or simply want a show-stopping appetizer, try the Ukrainian Aspic (Kholodets) Recipe and let it become part of your own memorable gatherings.
PrintUkrainian Aspic (Kholodets) Recipe
This Ukrainian Aspic, also known as Kholodets, is a traditional dish made with meat, vegetables, and broth that sets into a delightful gelatinous texture. It’s a labor of love but worth the effort for its unique flavors and presentation.
- Prep Time: 4 hours
- Cook Time: 6 hours
- Total Time: 10 hours
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Boiling, Simmering, Refrigeration
- Cuisine: Ukrainian
- Diet: Gluten Free
Ingredients
For the Meat:
- 2 lb pork legs, soaked in cold water for 3 hours to overnight
- 5–8 large chicken drumsticks (or any bone-in meat)
For the Broth:
- 2 medium onions
- 1 large carrot
- 1 stick of celery
- 2 bay leaves
- 5–10 peppercorns
- 2 tsp salt, plus more to taste
For Serving:
- Red horseradish or mustard
Instructions
- Soak the Meat: Begin by soaking the pork legs in cold water for 3 hours to overnight.
- Cook the Meat: In a large pot, add the soaked pork legs and chicken drumsticks. Pour in enough water to cover the meat. Bring it to a boil over high heat. Once it begins boiling, remove from heat, drain the water, and rinse the meat. Refill the pot with fresh water, ensuring it covers the meat by about ½ inch. Avoid adding too much water, as it could affect the gelatinous consistency. Cover the pot and bring it to a boil again, then reduce the heat to a low simmer. Set a timer for 5 hours.
- Add Vegetables and Simmer: After 5 hours, add the large carrot, two medium onions (both ends removed), celery stick, bay leaves, peppercorns, and salt. Let the mixture simmer on low heat for an additional hour, creating a flavorful broth. Make sure you do not discard the broth, and do not add more water.
- Filter the Broth: Once the vegetables and meat are cooked, remove the chicken drumsticks and carrot from the pot and let them cool. Discard the pork legs, onions, and bay leaves. To clarify the broth, strain it through a fine mesh sieve lined with 3 paper towels. This will leave you with a clean, clear broth.
- Season the Broth: Press 4 garlic cloves into the strained broth and taste to check if more salt is needed. Adjust the seasoning as necessary.
- Prepare the Meat and Carrots: After the meat cools, separate it from the bones. Discard the bones and shred or slice the meat into smaller pieces. Thinly slice the carrot.
- Assemble the Kholodets: You can either prepare a large batch in a rectangular Pyrex dish or individual servings in smaller bowls. Start by placing the sliced carrots on the bottom of the dish, followed by fresh dill if desired. Add a layer of the shredded meat, then pour the broth over it, ensuring it completely covers the meat with a little extra on top.
- Refrigerate: Refrigerate the dish for 3 hours to overnight, or until the aspic has firmed up into a gel-like consistency.
- Serve: To serve, place the dish in hot water for a few seconds, then use a slim spatula to release the aspic from the sides. Alternatively, serve directly from the dish. Kholodets is traditionally served with red horseradish (hren) or mustard.
Notes
- This dish is best prepared a day in advance to allow flavors to meld.
- Adjust the seasoning of the broth according to your preferences.
- Feel free to customize with additional herbs or spices.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Ukrainian Aspic, Kholodets, Meat Aspic, Ukrainian recipe, Jellied Meat Dish
