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Holodets
Ukrainian pork and vegetable terrine set in natural gelatin from the bones — served cold, sliced, with horseradish.
Ingredients
Instructions
Simmer trotters, pork leg, carrot, onion, peppercorns and bay leaves in 3L water for 3.5–4 hours.
Remove meat. Strain stock. Cool stock — it should set to a jelly, if not reduce.
Shred all pork meat finely. Mix with garlic.
Arrange sliced carrots in terrine moulds. Fill with meat mixture. Pour stock over.
Refrigerate 6+ hours until firmly set. Slice and serve with horseradish.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
