Step 1: prepare the legs and ham - stage one.

Pork, as well as beef legs and ham, require very thorough preparation! To begin with, we wash them, dry them with paper kitchen towels and singe over a large fire from all sides, thus getting rid of the hairs.
Then we wash it again, but this time with a scraper or a sharp knife we ​​scrape off the burn marks from the meat products - the upper dark layer of soot. After that, put them in turn on a cutting board and chop with a kitchen hatchet into large pieces, for example, each leg into 2, and the ham into 2-3 parts.
We shift them into a deep saucepan, fill with ordinary running water so that it completely covers the meat ingredients, add a tablespoon of salt there and let these products brew for 2–3 hours.

Step 2: prepare the legs and ham - stage two.


After the required time has elapsed, we re-wash the parts of the meat products, put them back in the pan, pour in a new portion of running water and put on medium heat. As soon as the liquid boils and gray foam appears on its surface, drain the contents of the pan into a clean sink.
Again, we wash the parts of the legs and ham, transfer them to a clean deep saucepan and this time fill it with purified water, 5-7 centimeters above the level of the meat.

Step 3: cook jelly - stage one.


Next, put the pan on high heat and after boiling, reduce it to a level between small and medium. Cooking meat broth 5–6 hours, under a covered lid, periodically removing the remains of coagulated protein from it with a slotted spoon – noise.
If the liquid starts to boil during cooking, it is better to reduce the heat to a minimum so that the broth only gurgles slightly, otherwise it will turn cloudy!

Step 4: prepare the rest of the ingredients.


After 4-5 hours you can start preparing the rest of the products that will be needed to prepare the jellied meat. Carrots are peeled, and onions are peeled – optionally, its skin is said to give this dish a pleasant golden hue.
We also remove the shell from the garlic cloves, thoroughly wash the vegetables under cold running water, dry them with paper kitchen towels, put them in a deep bowl and put salt and spices on the table.

Step 5: cook jelly - stage two.


After 5–6 hours the meat will begin to move away from the bones, it's time to proceed to the final stage of cooking jellied meat. We put carrots, onions, bay leaves, black peppercorns and salt to taste in the broth.

Let's cook it all together 1 hour, then using the same slotted spoon we shift meat products into a deep bowl, and onto a plate – boiled carrots and onions.

Then we squeeze half of the garlic cloves into the broth through a press, and if you don’t like raw grains of this vegetable in a frozen jelly, then you can put all at once. We boil the fragrant dish 5–7 minutes and turn off the stove.
Then we remove excess pork and beef fat from the surface of the broth. Then we move the pan to a cool place and cool its contents to room temperature. This will take approximately 1.5–2 hours.

Step 6: prepare boiled meat.


When the meat has cooled, remove it from the bones, put it on a cutting board, finely chop with a sharp knife or simply disassemble it into fibers and lay out in equal amounts in forms: deep plates, plastic containers, salad bowls, large bowls.
Boiled carrots can also be used, for example, as a decoration, but before that it should be cut into rings or cubes.

Step 7: Prepare the broth.


After a while, after the broth has cooled and infused, we filter it through a sieve with a fine mesh into a clean deep pan.

If necessary, repeat this process several times to make the liquid more transparent.

Step 8: Bring the dish to full readiness.


Further, if not all the garlic was used, squeeze half or one clove into each mold, and if you prefer to do without raw vegetables in the finished dish, then using a ladle, pour the cooled broth into the molds with meat.

We tighten them with plastic wrap or aluminum food foil and put in the refrigerator until the jelly is completely solidified.

Step 9: serve the classic jellied meat.


Classic jelly after cooking is cooled in the refrigerator until completely solidified. Then it is served to the table along with sliced ​​bread, mustard, spicy horseradish and ketchup. If desired, each serving of the dish is decorated with sprigs of dill or parsley. Enjoy!
Bon appetit!

In addition to black pepper, you can use dried dill, parsley, allspice or a little chili;

Pork ham can be replaced with two chicken breasts, turkey, beef, but it is desirable that the meat be with veins and skin, they also contain substances that contribute to the freezing of jelly;

Soaking and the first cooking of meat products is a mandatory procedure. This process is needed in order to remove most of the clotted blood from the meat;

Sometimes a set of vegetables is supplemented with stalks of celery and parsley.

Description

Beef jelly, or just jelly, which we will cook today, is one of the most common holiday dishes. It is rarely prepared in portions. Rather, it will be the shelves of the refrigerator filled with endless iron molds. Cooking little jelly is simply irrational. It takes a long time to prepare, again, a lot of meat goes into the broth. Therefore, enterprising housewives stock up on this delicious dish for the week ahead.

If you do not know and have never tried cooking beef jelly, do not despair. Our step-by-step recipe with photos will help you learn everything quickly. We will share with you the intricacies of making broth. It is he who plays one of the most important roles in the future taste of jelly. Filling should be both meat and vegetable at the same time, none of the elements should clearly prevail. Only then will the jelly solidify correctly and will meet all the characteristics of the classic recipe. Ready to try cooking beef jelly with us? Then go for groceries.

Ingredients


  • (1.5 kg)

  • (1 kg)

  • (2 pcs.)

  • (10 pieces.)

  • (2 pcs.)

  • (8 cloves)

  • (140 g)

  • (10 pieces.)

  • (1 tsp)

Cooking steps

    Extremely carefully you need to approach the choice of meat for jellied meat. To make the broth rich and satisfying, and then freeze well, we will use beef on the bone. Let's prepare the shank.

    Beef ribs are also suitable, so we will prepare them too.

    Pick up a voluminous capacious pan and fill it with meat and water. 3 liters of cold water will be enough. Make sure the pot is large enough to cover the meat completely. We bring our future broth to a boil. And then reduce the gas to a minimum and cook for 6 hours. The meat will produce foam, which must be removed from the surface of the water each time. The broth should be cooked without a lid.

    While the meat is cooking, prepare the vegetables. We wash and clean the carrots, we do the same with onions.

    When the broth is ready for 1 hour, put the carrots, onions, peppers and bay leaves in the pan. Salt the broth to taste.

    We take out the meat and carrots from the finished broth, and also filter it through a sieve.

    Separate the meat from the bone and tear it into small fibers. Lay them out in a wide suitable shape. Her sides should be low.

    Peel and finely chop the garlic cloves. They sprinkle the meat in the form.

    Fill the form with cooled strained broth.

    Cut the carrots into small rings, cut out molds from them or add them whole to the jelly.

    When the broth has completely cooled, send the form to the refrigerator until completely solidified and ready. It will take 2 to 3 hours. Serve the dish and serve it to the table. The beef jelly is ready.

    Bon appetit!

Without what dish is it difficult to imagine the New Year's table? Of course, no cold. Of course, the process of preparing jellied meat is not very fast, but if you think that it is very complicated, then you are mistaken. It is worth knowing a few secrets, and then everything will definitely work out. Today I will tell you a recipe for making a classic jellied meat.

classic jellied recipe

Kitchenware: pan, spoon, vessels, knife, sieve, spade, ladle.

  • When choosing pork legs, pay attention to their appearance. They must be clean, without visible damage, have a natural pink color and a pleasant smell. The cut on the legs should be wet, if it is already dry, then you should not buy such a product. The quality of the leg can be checked in this way - press the fleshy part with your finger, if the hole quickly recovered, then the offal is fresh and of good quality. The legs should not have too dense bristles.
  • Before use, I advise you to thoroughly wash the pork legs with warm water, clean thoroughly and rinse again.
  • Soak offal in equal proportions of milk and water and leave overnight. After that, rinse thoroughly and blot with a napkin and proceed to cooking.
  • To quickly cook the pork legs, cut them into several pieces.
  • To achieve transparency of the broth, after the first boil, drain the water, rinse the pan from curdled protein.
  • After the broth has boiled, skim off any fat that has risen to the surface. So we get rid of the fatty layer on the finished jelly.

Aspic cooking

  1. We clean 3 carrots and 180 g of onions. Remove the top layer from 4 stalks of celery with a vegetable peeler. We clean the pre-soaked legs again and rinse with water. We cut them into several parts.
  2. We send 1.5 kg of beef to a large saucepan. You do not need to cut it, so the taste of meat will be preserved. We also add 4 pcs. chopped pork legs and 4 pcs. pork cheeks. Top with celery stalks cut into two parts, whole carrots and onions. Add 5 g of peppercorns and 6 pcs. bay leaf.

  3. We fill the pan with water so that it completely covers the meat, and put it on the stove. During cooking, be sure to remove the foam from the broth. After the first boil, add salt and reduce the heat. After 1.5 hours of cooking, we take out vegetables from the broth. Discard the onion and celery, and keep the carrots for garnish.

  4. Boil the broth over low heat for about three hours.
  5. After the time has elapsed, we take the meat out of the broth.

  6. We pass the broth through a sieve. We collect all the fat from the surface of the broth.
  7. We disassemble the meat into small fibers, it is best to do this with your hands. So you will be sure that the jelly will be pitted.

  8. The meat is divided into bowls.

  9. We clean the head of garlic and chop the garlic. Add chopped garlic to the broth and bring to a boil, then remove from heat.
  10. Spread the carrot slices and parsley leaves over the meat.

  11. We fill the vessels with meat with broth. We leave the jelly to cool first at room temperature. After it has cooled, put it in the refrigerator until completely solidified.

Classic jelly recipe video

In this video you will see all the important points of cooking jellied meat.

Useful properties of jelly

  • The collagen contained in jelly makes our skin supple and slows down aging, also slows down the process of cartilage erasure in the joints and has a beneficial effect on muscles, making them strong and elastic. Pork collagen is absorbed by the body better than beef. Do not forget that the calorie content of pork jelly is much higher than that of chicken or beef.
  • Gelatin is also very beneficial for our joints, hair and skin.
  • B vitamins are involved in the structure of hemoglobin in the body. Polyunsaturated acids have a positive effect on the nervous system.
  • Lysine improves the absorption of calcium in the body and has an antiviral effect.

homemade jellied recipe

Cooking time: 7 o'clock.
Output of the finished dish: 7-8 liters.
Kitchenware: pan, knife, vessels, gauze or sieve, ladle, spoon.

Ingredients

Preparing homemade ice cream

  1. Peel two onions and two carrots. We wash the knuckle and two pork legs several times with water and scrape the skin well.

  2. Put the pork legs, knuckle, half chicken and two pork tongues into the pan. Fill with water and put on fire.

  3. After the first boil, drain the water and wash the pan from the coagulated protein. We return the meat to the pan and add half a teaspoon of cardamom and mustard seeds, 5 g of black pepper and 3 pcs. bay leaf.
  4. We also put two whole onions and two carrots there. Add 60 g of salt.

  5. Pour all the ingredients with clean water and put on fire. After the water boils, reduce the heat to a minimum. The broth should no longer boil. Every hour we add water, as it boils away. We get vegetables after 1.5 hours. Discard the onion and keep the carrots for garnish.
  6. Simmer the broth over very low heat for 5-6 hours. During cooking, remove the foam.
  7. After the time has elapsed, we take the meat out of the broth. After the meat has cooled, we clean it from the bones and disassemble it into fibers. We filter the broth through cheesecloth, so we get rid of spices and small bones.
  8. At the bottom of the vessel lay out the carrots cut into circles.

  9. Then lay out the meat and pour the broth.

  10. Leave the jelly to cool at room temperature, and then put it in the refrigerator.

video recipe

This video recipe will help you prepare delicious, homemade jelly.

How and with what to serve jelly

The jelly can be served at the table in a large bowl or plate, but you can also serve it in portions. To do this, you will need small glass bowls. We spread the carrots on the bottom of the bowl, fill it with jellied meat and put it in the refrigerator until it hardens. Before serving, dip the bottom of the bowl into boiling water and hold for a few seconds, and then turn it over onto a plate, decorate with herbs and serve.

Kholodets is an independent and satisfying dish. It is traditionally served with black bread, horseradish or mustard.

If you are worried that your jelly will not freeze, then do it. Those who want a less fatty dish will do. Very fast and easy to do. Well, it is considered the most useful and tasty.

There are a huge number of recipes, you just have to choose the option you like and start cooking.

Kholodets is one of the most popular cold appetizers on the Russian holiday table. You can also serve it just for dinner, for example, with mashed potatoes instead of store-bought sausage. Therefore, knowing how to cook jelly will be useful to every housewife. The following are the most successful recipes for this dish.

A few decades ago, only tails, legs, ears, heads and other parts of meat carcasses were used to prepare jellied meat, which cannot be cooked in any other way than long-term cooking and gelling. But modern housewives have improved the classic recipe by adding meat pulp to it, as well as a large amount of spices.

Recipe Ingredients

The classic recipe necessarily includes pork legs and ears. Without these components with gelling components, the jelly simply will not harden. In addition to them, you can use other meat parts of the pork carcass. Many cooks add a whole chicken to the ears and legs, from which you can cut a large amount of meat.

In addition to 2 ears, 2 legs and a large chicken, vegetables are taken to cook the broth. It is enough to use 3 pieces of carrots and onions. Onions, when all the components are cooked, are always thrown out, but carrots can be cut into shapes and beautifully placed in jars with jelly.

Perfectly complements the jelly with chopped garlic (to taste), peppercorns and bay leaves. The finished broth is filtered from all these components and only then poured onto the meat. The liquid is salted at the very beginning of cooking.

How much to cook jelly?

It is difficult to say unequivocally how much to cook aspic. It depends on the size of the cuts of meat, the heat level of the stove and some other factors. On average, the dish is prepared from 4 to 8 hours. In the process, be sure to remove the foam from the surface of the broth.

If a pressure cooker is used, the meat will be ready in 2 hours. True, in this device the broth will turn out to be more cloudy. For transparency, it is recommended to drain the first liquid after boiling.

How to disassemble and serve the dish?

First of all, parts of the carcass are always removed from the broth, meat is removed from them, which must be cut into small pieces. Bones and veins are thrown away. The meat is placed in convenient bowls for jelly, and on top it is poured with strained broth from the pan. When pouring, you can decorate with egg slices, boiled carrots.

The jellied meat is best left in the refrigerator to freeze overnight. Before serving, the top layer of fat is removed from it. You can decorate the jelly with finely chopped greens. Mustard or sour cream and horseradish sauce are served separately.

Beef

For such a dish, you must definitely take not only the beef leg, but also the pulp. 600 g of fillet will be enough. Of the remaining ingredients, it is used: 2 liters of purified water, onion, 12 black peppercorns, carrots, salt, a couple of bay leaves, a head of garlic.

  1. The first beef leg broth is drained. When there is new water in the pan, you can salt it and send the product to boil.
  2. After 5-6 hours, vegetables (onions are not pre-peeled) and meat pulp are lowered into the broth. Together, the ingredients are boiled for about an hour. To taste, you can add salt to the broth and add pepper to it.
  3. The meat is separated from the bones, finely chopped and placed in small bowls. Garlic passed through a press and strained broth are added to the pieces of beef.
  4. Filled forms are removed in a cold place, but not in the refrigerator.

To ensure that the meat is at the bottom, when pouring the broth, the ingredients in the bowls are not mixed.

Chicken jelly - step by step recipe

This is a lower-calorie version of jellied meat. It does not use pork - only parts of a chicken carcass. Taken: 2 kg assorted wings, legs and necks, celery stalk, salt, 3 garlic cloves, 3 pcs. carrots and onions, 6 black peppercorns.

  1. All vegetables are coarsely chopped. Garlic can be chopped into thin slices. The celery is not chopped.
  2. Vegetables and washed meat are poured with water, salted and sent to medium heat for 2.5 hours. It is important to constantly remove foam from the surface of the liquid.
  3. When the meat begins to move away from the bones, pepper and bay leaves are added to the broth.
  4. Chicken is removed from the finished broth. The meat is separated from the bones and placed in a mold.
  5. Top the chicken with strained broth.
  6. The dish is sent to the cold until completely solidified.

Chicken jelly is served with any spicy sauce.

Jellied pork legs

For such a dish, the legs are used together with the hooves. There will be no other meat in the treat, so it will turn out economical. Taken: 2 kg of legs, onion, salt, 6 peppercorns, a couple of bay leaves, carrots, half a head of garlic.

  1. The legs are first soaked in cold water for 1.5 hours, after which they are thoroughly cleaned with a knife. The transparency and taste of the broth will depend on this.
  2. Clean meat is chopped into 3 parts, placed in a pan, poured with water.
  3. After 3 hours, peeled vegetables, pepper, parsley, salt are sent to the container.
  4. The future jelly is cooked for another 4 hours until the meat begins to disintegrate into fibers.
  5. Half an hour before readiness, garlic cloves grated on a fine grater are poured into the pan.
  6. The cooled meat is separated from the bones and laid out on small plates.

Until completely cooled, the dish will be on the bottom shelf of the refrigerator.

From pork knuckle and chicken

According to this recipe, there will be a lot of meat in the jelly. Therefore, he will especially like the strong half of the family. To prepare the dish, you need to take: pork knuckle, salt, 2 legs, 7 peppercorns, 2 onions, 1 large spoonful of salt, carrots, a bunch of fresh herbs, celery root, 4 bay leaves.

  1. The washed and peeled meat is lowered into a large saucepan and cooked for 3 hours. Next, salt and all other components are added to the container. The greens are finely chopped, the celery root is cut into large pieces.
  2. After another 3.5 hours, the meat is finely cut and placed in a bowl, after which it is poured with carefully strained broth.
  3. The treat is served to the table only after it has completely solidified in the refrigerator.

If there is too much meat, boiled pork can be used for another dish, and only chicken can be added to the jelly.

How to cook in a slow cooker?

The miracle pot will help out the hostess when cooking aspic. Suitable for any brand. The recipe will include: pork leg, onion, salt, 9 peppercorns, beef shank for about 800 g, 450 g chicken legs, parsley, 4 garlic cloves, 2 carrots.

  1. In the evening, the cleaned meat components are chopped into large pieces and placed in the bowl of the device. In the "Soup" program, the mass is brought to a boil. At this point, it is important to remove the foam from it.
  2. A whole carrot, lavrushka, pepper, onion, and salt are added to the boiling broth. The "Extinguishing" program and auto-heating are switched on. The lid of the device is closed. After that, you can safely go to sleep.
  3. In the morning, chopped garlic is sent to the broth, after which the liquid is brought to a boil.
  4. The cooled meat is removed from the bones and finely chopped, and then placed in convenient containers.
  5. Pieces are poured with strained broth.

The containers are taken out to the cold for several hours.

Festive aspic of three types of meat

A dish cooked according to this recipe will have a particularly rich meat taste. It contains the following products: 3 pork knuckles, 2 onions, salt, a whole chicken, a head of garlic, 2 carrots, 1.8 kg of lamb on the bone, a bunch of greens, 4 bay leaves.

  1. Pork, lamb are washed, chopped into large pieces and sent to cook for 3 hours.
  2. Next, the chicken cut in half, whole vegetables are laid in the broth.
  3. The mass is cooked for another 3 hours and salted almost before completion.
  4. Chopped greens, garlic cloves passed through a press, as well as lavrushka are added to the finished broth, after which it is left to infuse.
  5. The meat is removed from the cooled liquid, removed from the bones and cut into pieces, after which it is placed in salad bowls.
  6. Strained broth is poured on top.
  7. The dish will freeze in the refrigerator all night.

In the morning, the treat is served at the table with French mustard.

Pig's feet and ears

This is a very simple recipe for jellied pork legs and ears. In addition to the listed parts of the carcass (1 each), the following are used: onion, salt, carrot, 5-6 garlic cloves.

  1. After washing and cleaning, meat components and vegetables are placed in a saucepan, poured with water, and then boiled over low heat for 4 hours. You need to constantly remove the foam from the mass.
  2. After the recommended time has elapsed, the meat is separated from the bones and finely chopped. Figuratively crushed carrots.
  3. Meat pieces, vegetable slices and finely chopped garlic are placed in bowls and poured with strained broth.

After solidification, the jelly can be served at the table.

How to cook jelly with gelatin?

In order not to worry about whether the jelly will harden from natural gelling components, you can use gelatin. Such a dish can be prepared even with rabbit meat (1.7 kg). Also taken: a large onion, bay leaf, 4 peppercorns, 20 g of dried parsley root, 35 g of gelatin, carrots.

  1. The carcass of the rabbit is cut into 8 parts, placed in a pan and filled with water. All other ingredients are added there.
  2. The dish is cooked for 3.5 hours.
  3. 45 minutes before the end of cooking, the gelatin is soaked in water.
  4. Ready, slightly cooled meat is separated from the bones and disassembled into pieces.
  5. Gelatin is added to the broth, after which the latter is heated, but not brought to a boil.
  6. Strained liquid is poured into containers with meat, containers are removed in the cold.

Kholodets goes well with boiled potatoes and black bread.

Vegetarian Recipe

There is a jellied option even for vegetarians. Of course, it will have a lot of vegetables. The recipe includes: 140 g of soy asparagus, vegetable broth, 180 g of soy meat, 2 garlic cloves, a bunch of fresh herbs, 3 small spoons of olive oil, a pod of hot pepper, a pinch of coriander and nutmeg, 2 small spoons of gelatin.

  1. The asparagus is soaked in cold water and then finely chopped.
  2. The pepper is finely chopped, the greens are washed.
  3. Soy meat is boiled for 12 minutes in salt water, after which it is divided into parts by hand.
  4. Asparagus and oil are combined in the form, vegetables are added.
  5. Gelatin is diluted in half a glass of warm broth. It will swell in 25 minutes. Then the rest of the broth is poured into the mixture, and together the components are cooked for 3-4 minutes until boiling.
  6. Vegetables, asparagus and meat are poured with hot liquid, and after cooling, the container is sent to the refrigerator for the whole night.

Before serving, the dish is cut into portions.

A few secrets of delicious jelly

There are several ways to make jelly especially tasty and rich:

  • To make the broth transparent, you can not cook frozen ingredients.
  • It is better to drain the first water after boiling, rinse the meat and send it back to the pan.
  • A small pinch of citric acid will allow the broth to become perfectly clear.
  • The onion in the husk, which is cooked along with the meat, will add goldenness to the jelly.
  • A variety of spices will improve the taste: coriander, nutmeg, Italian herbs, ground black pepper and others. You can add one thing or link them together.

In order for the jelly to always turn out to be salty enough, the broth should seem salty when sampled.

Which is very easy to find in cookbooks, most often prepared from organ meats. Only there are options when this dish is made from other ingredients. Mistresses can only choose between classic recipes and original ones.

Jelly. fish recipe

Delicious and unusual jelly is obtained from pike perch. To do this, take a kilogram of fish, a liter of water, onions (a couple of heads), 3 eggs, carrots, some olives, parsley, peppercorns. And for jelly you will need broth (1 liter), 2 tablespoons of gelatin, celery, onion, carrots and parsley.

From pike perch you need to make a fillet. To do this, it is cleaned from the skin and carefully separated from the bones. In turn, from the head, all the cartilage, fins, skin put to boil the broth. There also add onions and all kinds of roots. Hour 2 "ear" should stand on low heat. At the end, lavrushka, pepper and salt are already added to the broth.

The resulting broth is filtered and sent to a clean bowl. Pieces of fish fillet also get there and the “ear” is allowed to boil, after which the pike perch is cooked over low heat until cooked. The pieces are pulled out of the broth and cool slightly.

Gelatin is poured with 3 tablespoons. It needs to stand for 10-15 minutes to swell well. The broth again falls on the stove, where it boils, and then gelatin is added there and everything is thoroughly mixed. With such a liquid, the fish, laid out in deep bowls, is poured and sent to the refrigerator. It is best to decorate the resulting dish with boiled eggs and herbs or slices of carrots.

Beef jelly

Without the use of gelatin, jelly is also made. The classic recipe implies the presence of beef meat on the bone, half a kilogram of beef legs, carrots, root parsley, several cloves of garlic and a sauce made from horseradish with sour cream (half a glass should turn out). All meat and legs are thoroughly washed and filled with water, boiled for several hours (5-6 is enough). About an hour before cooking, various spices and vegetables are added to the broth.

The meat is freed from the bones, divided into pieces. Also come with legs. The resulting broth is well filtered. Meat and fatty pieces are combined with the broth and heated again and boiled for 10-15 minutes. At the end, chopped garlic gets into the future jelly. Only after that, the broth is poured into separate containers and placed in the refrigerator to solidify. The finished dish is served with an original horseradish sauce with sour cream.

Pig's feet jelly

Another classic version of Russian jelly implies that the hostess has ears and heels. You will also need 2 carrots, parsley in the root, garlic (a few cloves), onions, 2 eggs, parsley, salt and pepper in the form of peas.

All legs and other offal are poured with water and boiled for 5 hours. Each time it is necessary to remove the resulting foam. Once everything is cooked, the meat and veins are separated from the bones, which are sent back to the broth and, together with carrots, onions, garlic, parsley and spices, another hour is cooked. Then the finished broth is filtered and mixed with chopped meat and carrots, which are cut into circles. The mixture is brought to a boil and sent to deep molds. They are put in the fridge to chill. You can decorate the resulting jelly on the table with dill and parsley.

Jelly. mushroom recipe

To prepare the original mushroom version of the jelly, you will need any mushrooms. They can be pickled, dried, salted, or even fresh. The main thing is that they should be about 150g. You also need gelatin, mushroom broth (250 ml), a head of garlic and salt.

Mushrooms should be boiled and finely chopped. Gelatin, meanwhile, is diluted in mushroom broth. Salt and chopped garlic are also added there. Pieces of mushrooms should be placed on the bottom of the molds and pour gelatin water. The dish should be cooled until fully formed, and after a few hours, serve.

The jelly is always great Without this dish, not a single feast can do.