The roots of Russian Holodets go back to antiquity.
A lot of information of it are found in the
annals and charters.
But at the same time, Holodets popular nowadays.

We’ll show you a simple Holodets recipe
and you can surprise your guests.


If someone would ask me: “What dish is certainly prepared in Russia for the biggest and greatest holidays”, then I will answer without hesitation — it is Holodets, of course. And not only in Russia!
It is being prepared in Ukraine, in Belarus and by many other Slavic people.
The people of nomadic tribe of the Russian North thousands years ago cooked broth of meat and bones. They noticed that broth always stiffened. A huge plus of the dish – it was the opportunity to warm it up and eat it as a full nutritious broth. Or just eat by pieces.

Travelers, merchants, soldiers, hunters took Holodets took for a long journey. They wore it in a birch-bark containers. Holodets valued not only for the long-term storage: the traveler could warm it up on fire and eat it as a full-fledged calorie rich broth in cold or frosty weather.

Holodets was invented by the Russians, but the French have perfected the recipe by adding the vegetables and eggs. The French took the recipe of Russian Holodets as a basis, ennobled it, adding vegetables and boiled eggs, made a real Royal dish. They boiled together poultry, wildfowl, pork, veal and rabbit meat.Then they divided the meat into fibers with a fork, mixed it with spices and eggs. They slightly pour the broth  (until the consistency of thick sour cream) and exposed to the cold. Sometimes even put under pressure. This dish was called “Galantine”, which translated from old French as”gelatin”. Galantine was the grandfather of our Holodets. It was even mentioned in the famous Alexander Dumas Dictionary Of Cuisine.

During the rampant passion of the” all -French ” not only scientists came to Russia from France, but also chefs. That’s how people in Russia got know Galantine.

Stiffened broths are eaten not only in Russia. Germany, Georgia, France, Armenia have their own version of Holodets. In the North of Normandy popular “Tripes a la mode de Caen”

We offer one of the most popular Russian recipes – pork Holodets. You can cook in a multycooker!

Pork leg with hoof – 1 pc
Pork flesh – 500 gr
Beef knee – 1 pc
Onion – 2 pcs
Carrot – 2 pcs
Bay leaf – 2 pcs
Parsley – to taste
Grain Pepper Seasoning – 7 pcs
Seasoned Salt – to taste

Rinse the soft parts of the meat in cold water. Pork leg with hoof scrape with a knife
and also rinse. Fold pork and beef, peeled carrots, whole onion bulbs, salt, pepper,
bay leaves in a multicooker bowl.

Fill the bowl with potable water just below the maximum level. Close device tightly.
Select the “stew (meat)” or “jelly” mode and set the time to 2.5 hours.
After warming up, the slow cooker will begin the countdown.

After the beep open the multicooker. According to the recipe, there should be boiled
meat, whole vegetables and bright golden broth inside. Remove carrots, onions and
sprigs of parsley.

Take out the meat and spread on a flat plate or kitchen board to cool quickly.
Properly cooked pork and beef should easily fall away from the bone.

Now you got bright, rich and very fragrant broth. Strain it through a fine sieve.
Try the broth, it should be slightly salty. Cut boiled carrots into rings 0.5 cm thick.

Divide the cooled meat into fibers with a fork, remove any veins, skins and bones.

Put a layer of pork into deep dish or other receptacle with high sides, then spread the
carrot rings. Pour the mass with hot strained broth.
Leave the mix in room temperature to cool and then move to cold until thick.

When the Holodets is ready hold it in a warm room for 5-10 minutes,
then turn the plate and put on a presentation plate.

Often Holodets is eaten just with rye bread. But we are, as big fans of Russian Holodets, recommend:
Mustard, Horseradish, Pickled cucumber, Mayonnaise, Adjika