Kholodetets recipes – Ukrainian’s best dish for healthy skin, rich in collagen!

It all starts with my mom’s kitchen, a place where all the best recipes live! Among the countless masterpieces of Mom, Kholodets (Ukrainian – холодецеееь the time, patience, and dedicate a result, you can celebrate a special holiday and joints at once. How to take a special holiday and the joints at once. How can it be a special holiday and the joints at once.

What is kholodets (aka kholodne, aka dricli)

It is a humble version of Ukrainian to a famous aspect gound or jelly of meat. It was made from a meat, meat, and veggieies, which, thanks to the natural gelatin, harden night with that famous consistency consistency. Such separate key foods are actually a nutritional powerhouse, especially when part of collagen. No Gelatin required – Ukrainian kholodets have a very rich, pleasant consistency done. But the best thing about it is that depending on your cooking skills, kholodets can look like a real masterpiece.

Ukrainian Kholodes: One step step by step

Kholodets can look at a little scary to shimmering, jellied appearance. But this is a very old, traditional dishes that don’t need any special knowledge, just a lot of time. Most of the cooking process most involves a patient simmering. The key is a long, slow cook to get all the nice natural gelatin from the bones and meats.

Prep time: 30 minutes

Cooking Time: 4-6 hours (or more for more broth)

Chill Time: 6-8 hours or night

Ingredients:

Equipment:

– large stock pot (at least 8-10 quart capacity)

– Good mesh-mesh or cheesecloth

– Multiple bowls or dishes for setting up kholodets

Instructions:

Wash meat well and bones under cold water flowing. It helps to remove any impurities. If using pig trotters, you can give them first to boil them in 10-15 minutes, then turn off water and rinsing again. It helps to remove any strong odor. Put cleaned meat and bones in your big stock pot.

Cover meat and bones with cold water, make sure they are completely sinks at least 2-3 inches. Of high heat, bring water to a loud boil. If boiling, reduce heat immediately low, just enough for a gentle simmer. You can see the bubble and rise in the face. Healing skim this use with a spoon or ladle.

This step is important for a clear kholodets. Continue skimming until no bubble is found about 20-30 minutes).

Once the soup is clear, add the detached unattended onion, whole carrots, bay leaves, and black peppercorn in the pot. Add 1-2 teaspoons of salt to this stage; You can adjust later. Cover the pot and make it very slow for a minimum of 4 hours, or up to 6-8 hours for a more rich and gelatinous broth. Longer and slow these imgerons, the more collager gets, secure a good set not added gelatin. At the end of the process, meat should be easily separated from bones.

Carefully remove meat and bones from the pot using the edges or a slotted spoon. Throw onion, bay leaves, and peppercorn. Place a good sieve person (or a colander who lined with cheesecloth) in a big bowl, and healing the entire broth. It removes any small pieces of bone or impurities, giving you a clear crystal broth.

Once cooked meat is cool enough to handle, separate it from the bones, turn off any grupen, fat, or small bones. Total tolls or finely fits, even pieces. Dice the boiled carrot in small cubes or sliced ​​it thin for decoration.

Distribute the rested meat and diced carrots between your choice of dishes or bowls. You can fix them in decoration. Now, it’s time to adjust the seasoning of your broth. Stir with chopped garlic. Taste soup and add more salt as needed. Remember, the taste will waste a little if it is chopped.

Gently pour hot, clear broth over the meat and vegetables, make sure they are completely covered. Let the dish cool at room temperature on your counter. Then, cover them tightly with plastic wrap and cool.

Stretch the kholodets for at least 6-8 hours, or better in the evening, until it is completely strong and gelatinous. In service, you can only write it from the dish. Usually, kholodets are transferred to a plate if in a mold. Garnish the dish with baked veggies, parsley, dill, or whatever you want. The Kholodets of the traditionally filed cold with strong mustard, Ukrainian sauce sauce, or a simple vinegar and garlic sauce.

What meat will be used for kholodets?

Success of a true real kholodets wore the meat you choose, particularly collagen content. While you can be tempted to use Lean cuts for a “healthier” version, the traditional Kholodets relies on shares of rich animals in connectors, cartilage, and bones. This is because these ingredients, when it is slowly caused by hours, naturally release the gelatin in the soup, which is the kholmanets without a commercial gelatin.

Pork feet (feet) are the most classic and effective choice because of their highest natural gelatin content. Knuckles cows, oxtail, and even chicken feet are also good for creating a strong, natural gelling broth. For the real edible side of the meat, you want to balance these parts of Gelatin with Leaner’s cuts offering good taste and texture once cooked, or even chicken thighs.

Why collagen food is good for skin and joints?

It shapes the main component of the cartilage, the rubber tissue that draws our joints and allows for smooth, no painful action. A reduction in collagen can lead to corruption in cartilage, which causes uniform stiffness and discomfort. Attaching of the collaggen of our food helps increase these important building blocks, which can support cartilage repair, reduces the cliff of the cartilage, and develop general joint function and convenience.

Summarizing …

So, you seek to hug a new culture dish, bring your greatness from within, or enjoy a comforting and meaningful food, I will give it a recipe to Kholodets. There may be a slight patience of softening, but rewards – on your plate and for your benefit – very important. Your skin (and your taste buds!) Thank you.