Culture Palate: Dishes from Ukraine
| February 20, 2019
Kholodets
Although the thought of gelatin makes most Americans think of technicolor Jell-O, in Ukraine, this naturally-occurring ingredient is most frequently used to make kholodets, meat in aspic.
To make kholodets, chefs must boil pig’s feet for several hours in order to render out the gelatin, which makes the resulting soup hold its shape once it’s cool. The soup is then poured into a container that already holds vegetables and meat, and chilled until can be upended on to a serving platter. Ukrainian chefs can show off their skills and creativity with kholodets as it can be made with anything from pork to chicken, then served with mustard or horseradish.
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