Russian Holodets is a cold meat jelly, traditionally made in Russia for the holiday table. This Russian Holodets recipe is a very authentic Russian recipe that has been around for centuries. Holodets is similar to the head cheese that you can find in many ethnic delis. Russian Holodets is eaten cold out of the refrigerator, and spread with horseradish or mustard.

Traditionally Russian Holodets recipe is made with pigs feet, cows feet or chicken feet – they are a rich natural source of gelatin and give Holodets its gelatinous texture. If you are squeamish about stuff like pigs feet but still want to try authentic Holodets, the good news is that you can still make Holodets without them. You can make Holodets with chicken legs (not feet) – in this case, add the gelatin to help achieve the correct meat jelly texture.


Holodets is the best meat appetizer with Vodka, It can also be serves hot as meat soup.

  • 1 kg pigs’ or calves’ feet.
  • 300 g veal shanks.
  • 1 ea onion, chopped.
  • 3 ea carrots, pared.
  • 3 ea bay leaves.
  • 5 ea peppercorns.
  • 2 ea celery stalks.
  • 2 ea garlic cloves crushed (optional).
  • Water.
  • Salt. Fresh parsley chopped.
  • 1/3 c vinegar.


  • Have the butcher skin and split pigs’ feet.
  • Cook pigs’ feet, pork, vegetables, bay leaves, peppercorns, allspice, garlic, and water to cover in a covered saucepot 2 hours on low heat.
  • Skim off foam and add salt, parsley, and vinegar; cook 2 hours.
  • Strain off the stock; set aside.
  • Take out pigs’ feet and carrots.
  • Discard onion and spices.
  • Dice meat and slice carrots.
  • Arrange sliced carrots on bottom of an oiled mold.
  • Put meat on top of carrots in mold. Add parsley.
  • Pour stock into mold.
  • Chill until set, at least 4 hours.
  • Skim off fat.
  • Unmold onto platter.
  • Garnish with lemon wedges and parsley sprigs.