A wonderful dish is a cold. Many people think that the principle of cooking it is the same as that of the jellied. But this is not so, meat in the jelly is a natural process, without the addition of gelatin. How delicious to eat a jellyfish with potatoes, it's just not convey in words. Cooking this dish started in the villages, because it was there that they bred livestock and then used fresh meat for the cold. In another way, meat is called jelly in jelly. This name was given to this dish in northwestern Russia. To make the chill piquant, it often serves horseradish or mustard. The taste is sharp, vigorous and original.
Ingredients:- Garlic 2 pcs.
- Salt 5 g
- Pork meat on a bone 200 g
- Black pepper powder 5 g
- Pepper fragrant 5 g
- Carrot 2 pcs.
- Onion white 1 pc.
- Bay leaf 4 pcs.
- Chicken drumstick 2 pcs.
- Celery root 1 pc.
- Beef on the bone 200g
- Step 1 Prepare all the ingredients for the holland.
- Step 2 Wash all the meat and put it in a large saucepan. Keep meat on fire for about 3 hours.
- Step 3 Clean the onions, carrots and celery root.
- Step 4 Place the vegetables in a saucepan.
- Step 5 Then add bay leaf, salt and pepper.
- Step 6 After a while, remove the meat from the bones and allow it to cool.
- Step 7 Squeeze the garlic and stir the meat.
- Step 8 Put the meat in the mold and fill it with the broth.
- Step 9 Put the jelly cold in a cool place.