Ukrainian Meat in Aspic Kholodets

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“A very good dish to serve for Easter. Serve it with rye bread.”
3hrs 20mins

Ingredients Nutrition


  1. Scrub pig's foot in cold water and scrape off any bristles.
  2. Combine meats, vegetables peppercorns, and bay leaf in large kettle or pressure cooker.
  3. Cook covered in water until very well done (about 3 hours in kettle or 45 minutes at 15 pounds pressure in pressure cooker).
  4. When meat is loose from bones, uncover and cool.
  5. Pour off broth, skim off fat, and reserve broth.
  6. Remove meat from bones, discarding turkey skin and fat and vegetables.
  7. Chop meat into bite-size pieces and place in an oblong pan.
  8. Add peeled and crushed garlic, salt, and pepper.
  9. Soften gelatin in 1 cup hot broth and add to meat.
  10. Pour enough remaining broth to cover meat by at least 1/2 inch.
  11. Taste broth and adjust seasoning.
  12. Cover with plastic wrap and chill overnight.
  13. Keeps refrigerated up to 1 week.
  14. Serve in 1 inch slices sprinkled with flavoured vinegar or lemon juice.
  15. Garnish with parsley and lemon slices.

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