It all started in my mom's kitchen, a place where all the best recipes come to life! Among Mom's countless culinary masterpieces, kholodets (Ukrainian – холодець) stands in a very special category of celebratory dishes, as it requires a very long time to prepare. Time, patience, and dedication are definitely key. But as a result, you'll get a truly delicious, traditional dish that's rich in collagen. So, you can celebrate a special holiday and nourish your skin and joints all at once. How does that sound?
In this post, I'm super excited to share with you my mom's cherished Kholodets recipe, a dish that's not only a comforting taste of home but also a delicious secret weapon for healthy, radiant skin.
What is Kholodets (aka Kholodne, aka Dragli)
It is a humble Ukrainian version of a well-known meat aspic or meat jelly. It's made from a meat broth, meat, and veggies, which, thanks to the natural gelatin, harden overnight into that famous gelatinous consistency. Such seemingly low-key food is actually a powerhouse of nutrition, especially when it comes to collagen. No extra gelatin is required – Ukrainian kholodets has a very rich, meaty consistency that becomes. But the best thing about it is that depending gon your cooking skill, kholodets can look like a real masterpiece.
Ukrainian Kholodets: A Step-by-Step Recipe
Kholodets might look a bit intimidating with its shimmering, jellied appearance. But it is a very old, traditional dish that won't require any special knowledge, just a lot of time. The cooking process mostly involves patient simmering. The key is a long, slow cook to extract all that wonderful natural gelatin from the bones and meat.
Prep time: 30 minutes
Cook time: 4-6 hours (or more for richer broth)
Chill time: 6-8 hours or overnight
Ingredients:
- 1-1,5 kg (3 lbs) mixed pork and/or beef bones with some meat attached (pork trotters/feet, beef knuckles, meaty shanks are excellent choices). Additionally, you can add chicken meat.
- 500g (1 lb) pork or beef (e.g., shoulder, shank), cut into large pieces.
- 1 large onion, unpeeled, cut in half
- 2-3 carrots, peeled
- 4-5 cloves garlic, minced or pressed
- 0,5 celery root
- 3-4 bay (laurel) leaves
- 10-15 whole black peppercorns
- Salt to taste (start with 1-2 teaspoons and adjust)
- Fresh dill or parsley for garnish (optional)
Equipment:
- Large stock pot (at least 8-10 quart capacity)
- Fine-mesh sieve or cheesecloth
- Large bowls or serving dishes for setting the kholodets
Instructions:
- Step 1: Prepare the Meat and Bones
Thoroughly wash the meat and bones under cold running water. This helps remove any impurities. If using pork trotters, you might want to blanch them first by boiling them for 10-15 minutes, then discarding the water and rinsing again. This helps remove any strong odors. Place the cleaned meat and bones in your large stock pot.
- Step 2: Initial Simmer and Skimming
Cover the meat and bones with cold water, ensuring they are fully submerged by at least 2-3 inches. Over high heat, bring the water to a vigorous boil. Once boiling, reduce the heat immediately to low, just enough for a very gentle simmer. You will see foam and scum rise to the surface. Carefully skim this off using a spoon or ladle.
This step is crucial for a clear kholodets. Continue skimming until no more foam appears (this usually takes about 20-30 minutes).
- Step 3: Add Aromatics and Simmer
Once the broth is clear, add the halved unpeeled onion, whole carrots, bay leaves, and black peppercorns to the pot. Add 1-2 teaspoons of salt at this stage; you can adjust later. Cover the pot and let it simmer very gently for a minimum of 4 hours, or even up to 6-8 hours for an incredibly rich and gelatinous broth. The longer and slower it simmers, the more collagen will be extracted, ensuring a good set without added gelatin. At the end of the process, the meat should be easily separated from the bones.
- Step 4: Strain the Broth
Carefully remove the meat and bones from the pot using tongs or a slotted spoon. Discard the onion, bay leaves, and peppercorns. Place a fine-mesh sieve (or a colander lined with cheesecloth) over a large bowl, and carefully pour the entire broth through it. This removes any small bone fragments or impurities, giving you a crystal-clear broth.
- Step 5: Prepare the Meat and Veggies
Once the cooked meat is cool enough to handle, separate it from the bones, discarding any gristle, fat, or small bones. Shred or finely chop the meat into small, even pieces. Dice the cooked carrots into small cubes or slice them thinly for decoration.
- Step 6: Assemble and Season
Distribute the shredded meat and diced carrots evenly among your chosen serving dishes or bowls. You can arrange them decoratively. Now, it's time to adjust the seasoning of your broth. Stir in the minced garlic. Taste the broth and add more salt if needed. Remember, the flavor will mellow slightly when chilled.
- Step 7: Pour and Chill
Gently pour the warm, clear broth over the meat and vegetables, making sure they're completely covered. Let the dishes cool to room temperature on your counter. Afterward, cover them tightly with plastic wrap and refrigerate.
- Step 8: Set and Serve
Chill the kholodets for at least 6-8 hours, or preferably overnight, until it is completely firm and gelatinous. To serve, you can simply scoop it out of the dishes. Often, kholodets is inverted onto a plate if it's in a single mold. Garnish the dish with boiled veggies, parsley, dill, or anything else you like. Kholodets is traditionally served cold with strong mustard, Ukrainian horseradish sauce, or a simple vinegar and garlic sauce.
What Meat To Use for Kholodets?
The success of a truly authentic Kholodets hinges significantly on the meat you choose, specifically its collagen content. While you might be tempted to use lean cuts for a "healthier" version, traditional Kholodets relies on parts of the animal rich in connective tissue, cartilage, and bone. This is because these components, when simmered slowly for hours, naturally release gelatin into the broth, which is what gives Kholodets its characteristic wobbly, set consistency without the need for added commercial gelatin.
Pork trotters (feet) are arguably the most classic and effective choice due to their extremely high natural gelatin content. Beef knuckles, oxtail, and even chicken feet are also excellent for creating a robust, naturally gelling broth. For the actual edible meat portion, you'll want to balance these gelatin-rich parts with leaner cuts that offer good flavor and texture once cooked, such as pork shoulder, beef shank, or even chicken thighs.
Why Collagen Food is Good for Skin and Joints?
Collagen is probably one of the most important and most abundant proteins in our bodies. For our skin, it provides the fundamental structure that maintains elasticity, hydration, and a youthful plumpness. As we age, our natural collagen production declines, leading to visible signs like fine lines, wrinkles, and a loss of firmness. By consuming collagen-rich foods, we provide the body with the amino acid building blocks it needs to support its own collagen synthesis, helping to keep skin resilient and radiant. Beyond aesthetics, collagen is crucial for joint health.
It forms the primary component of cartilage, the rubbery tissue that cushions our joints and allows for smooth, pain-free movement. A decline in collagen can lead to cartilage degradation, contributing to joint stiffness and discomfort. Incorporating collagen into our diet can help replenish these vital building blocks, potentially supporting cartilage repair, reducing inflammation, and improving overall joint function and mobility.
Summarizing...
There you have it – my mom's kholodets recipe, a dish that's so much more than just a culinary tradition. It's a testament to the wisdom passed down through generations, proving that delicious food can also be incredibly nourishing. Who knew that this humble Ukrainian aspic could be such a powerhouse for healthy skin and strong joints, all thanks to its natural abundance of collagen?
So, whether you're looking to embrace a new cultural dish, boost your wellness from the inside out, or simply enjoy a comforting and flavorful meal, I encourage you to give this kholodets recipe a try. It might take a little patience with the simmering, but the rewards – both on your plate and for your well-being – are absolutely worth it. Your skin (and your taste buds!) will thank you.
