- Pork (with bones and cartilage) - 1 Kilogram
- Beef (with bones and cartilages) - 700 Grams
- Chicken (with bones and cartilages) - 700 Grams
- Carrot - 2 pieces
- Root of parsley (or celery) - 1 Piece
- Bulb - 1 piece
- Bay leaf - 4-5 pieces
- Garlic - 2 Teeth
- Salt, pepper black ground - - To taste
- Pepper black peas - - To taste
Prepare all the necessary ingredients. Beef, pork and chicken thoroughly rinsed under running water. In the pot, pour the water, bring to a boil. In boiling water we put the washed meat (the water should completely cover the meat, if necessary - top up the water). Bring to a boil, cover with a lid and cook on low heat for 3 more hours. We clear the vegetables. After the agreed 3 hours of cooking meat, add the vegetables to the pan. There also add salt, pepper and bay leaf. We cook vegetables and meat for about an hour - to such a state, when the meat will be easily separated from the bones. Remove the pan from the fire. We extract the meat from the broth, let it cool down slightly, after which we separate the meat from the bones and cartilage. Mix the meat with the squeezed garlic. Transfer the meat into a suitable dish for the cold. Fill meat with filtered broth. We leave the jelly for a couple of hours in a cool place, after which we send it to the refrigerator until it freezes completely. When the jelly stiffens, a fat cap forms on its surface. Remove fat from the surface of the jelly. Studen is ready. Serve cold. Bon Appetit!
Servings: 8-10