Traditional Meated Jelly (Aspic) Recipe – Authentic Eastern European Holiday Dish

Мeated jelly is one of the most beloved dishes in Slavic cuisine, prepared for celebrations and family feasts. Its rich aroma, spices, and tender texture make it special. Prepared мeated jelly doesn’t require gelatin, as it naturally sets thanks to collagen from the meat.

Prepering meated jelly

Ingredients (for 8–10 servings):

• Pork hock – 1 piece
• Beef shank (with bone) – 1 piece
• Pork (boneless) – 500 g
• Chicken thighs – 1–2 pieces
• Carrots – 1–2 pieces
• Onion – 1 piece
• Garlic – 5–6 cloves
• Bay leaves – 2–3 pieces
• Black peppercorns – 8–10 pieces
• Salt – to taste
• Herbs (for garnish) – optional

Step-by-step instructions for preparing мeated jelly:

1. Meat preparation:

1. Rinse the pork hock and beef shank thoroughly under cold water.
   
2. Place the meat in a large pot, cover it with water, bring to a boil, and drain the first water to remove impurities.
   
   
3. Refill the pot with clean water (approximately 3–4 liters), bring to a boil, and skim off any foam.
   

2. Cooking the broth:

1. Add peeled carrots, onion, bay leaves, black peppercorns, and salt to the pot.
   
2. Simmer on low heat for 5–6 hours, skimming fat from the surface periodically. The broth should not boil vigorously but gently bubble—this is key to achieving a clear broth.

3. Preparing the meat:

1. When the meat is tender and separates easily from the bones, remove it from the pot.
   
2. Separate the meat from the bones, removing cartilage and fat. Chop or shred the meat into fibers.
   

4. Final stage:

1. Strain the broth through cheesecloth or a fine sieve to ensure clarity.
   
2. Place the prepared meat in molds or deep plates. Optionally, add slices of boiled carrots or sprigs of herbs for garnish.
3. Pour the strained broth over the meat.
   

5. Chilling the мeated jelly:

Let the molds with мeated jelly cool at room temperature, then refrigerate for 6–8 hours until fully set.

Serving:

Serve мeated jelly with horseradish, mustard, or vinegar, alongside black bread. This dish will be a perfect addition to any table!

Additional Tips:

• For a brighter aroma, add a couple of sprigs of parsley or celery while cooking.
• To enhance the gelling effect, use more beef and pork bones.

Secrets of Preparation and Interesting Facts

Мeated jelly is a traditional dish of Slavic cuisine, closely associated with festive tables, especially during New Year, Christmas, and Easter celebrations. This meat jelly delicacy has a unique flavor and high nutritional value. Below are useful tips for making мeated jelly and fascinating facts to better appreciate its significance.

Helpful tips for making мeated jelly:

1. Choosing ingredients:
   For classic мeated jelly, use meat cuts rich in gelatin: pork legs, hocks, chicken feet, beef tails, or heads. These can be combined with meats like chicken, beef, or turkey for a richer flavor.
2. Meat preparation:
   Before boiling, rinse the meat thoroughly and soak it in cold water for several hours. This helps remove blood and results in a clearer broth.
3. Cooking the broth:
   Cook the broth on low heat for 5–8 hours. The water should barely simmer to maintain clarity. Skim off foam and fat periodically.
4. Adding vegetables and spices:
   Enhance the broth’s flavor with onion, carrots, garlic, bay leaves, and peppercorns. Dill or parsley can also be added but should be removed before pouring the broth over the meat.
5. Testing for setting:
   To check if the broth will set, place a small drop on a plate and chill it. If it forms jelly, no additional gelatin is needed. Otherwise, dissolve some gelatin in water and add it to the broth.
6. Pouring the мeated jelly:
   Strain the broth through a sieve, distribute the meat and vegetables into molds, and pour the broth over. Allow the dish to cool to room temperature before refrigerating it overnight.
7. Serving мeated jelly:
   Before serving, garnish with herbs, slices of boiled eggs, or carrots. Serve with horseradish, mustard, or vinegar for added flavor.

Interesting facts about мeated jelly:

1. Ancient history:
   Мeated jelly dates back to the 14th century. Its predecessor was the French dish “galantine,” which was adapted to local ingredients and tastes over time.
2. Cultural significance:
   In many countries, мeated jelly has become an integral part of traditional feasts. It is valued for its rich flavor and long shelf life.
3. Health benefits:
   Мeated jelly is rich in collagen, which is beneficial for joints, skin, hair, and nails. B vitamins in the broth support the nervous system, while gelatin aids in tissue recovery.
4. Recipe variety:
   Every cook has their own мeated jelly recipe. Some add garlic for spice, while others prefer a milder flavor by omitting strong spices.
5. Мeated jelly in literature:
   This dish has been mentioned in literature, with authors like Anton Chekhov and Leo Tolstoy depicting scenes where мeated jelly is the centerpiece of the table.
6. Worldwide popularity:
   In Poland, it is called “galareta,” in Germany “Sülze,” and in some Asian countries, it is made with soy sauces and spices.

Nutritional Value of Classic Мeated jelly

Classic мeated jelly is a traditional dish of Slavic cuisine, served as a firm meat jelly. It is made from meat parts rich in collagen, such as pig trotters, ears, or the head of pork or beef. The recipe involves a lengthy boiling process, during which meat and bones release gelatin, forming the dish’s dense texture. Мeated jelly boasts a rich flavor and is a popular treat for holiday feasts and family dinners.

What Affects the Calorie Count of Мeated jelly?

• Meat: The main ingredient, meat, contributes both proteins and fats. The fattier the meat, the higher the calorie content. Using leaner cuts of pork or chicken can reduce the calorie count, but this may affect the flavor and texture.
• Gelatin: Collagen extracted from bones and skin during cooking transforms into gelatin. While gelatin itself is not calorie-dense, the components of the broth can increase the overall calorie count.
• Additions: Spices, garlic, bay leaves, and vinegar enhance the flavor without adding calories but make мeated jelly aromatic and rich.

How to Reduce the Calorie Content of Мeated jelly:

• Choose leaner cuts of meat: Opt for less fatty pork or chicken to lower fat content.
• Limit fat: Some recipes include added fat, like pork fat, which can be omitted for a lighter version.
• Serve without sour cream or mayonnaise: These toppings can add unnecessary calories and can be avoided.

Health Benefits of Мeated jelly

Classic мeated jelly is not only a delicious dish but also a healthy one. Its high collagen content supports joint health, improves skin and hair conditions, and strengthens nails. It is also a great source of protein, essential for tissue repair and immune system support. With its low carbohydrate and sugar content, мeated jelly is suitable for people monitoring blood sugar levels or following low-carb diets.

Conclusion

Мeated jelly is more than just a dish; it is cultural heritage that reflects the traditions and culinary preferences of the people. Its preparation requires time and patience, but the result is worth the effort. The recipe can be adapted to individual tastes by experimenting with different meats and spices. This delicacy will enhance any table and delight guests with its rich flavor and unique presentation.

Мeated jelly is a true table centerpiece that highlights the host’s culinary skills and leaves guests impressed!