Meat jelly is thick jelly-like dish from meat broth with garlic and spices. It is traditionally served in Ukraine at winter festivities and Easter.
You'll need water, meat (regularly pork), spices and some vegetables in order to make meat jelly. The latter ones are used only in boiling process, but are not added to the dish. Meat with bones containing gelatinous substance that lets it congeal is often used for cooking meat jelly. Sometimes it is made from fish, too.
Meat jelly may be served as main course or as cold snack.
Ingredients
Beef shank 1.5 kg
Onions 100 g
Pepper peas 25 g
Garlic 40 g
Salt 10 g
Stages of cooking
1
Rinse the meat. Put it in the pot and pour 3 liters of cold water. Bring it to the boil, and then cook over low heat for 6 hrs.
2
Add the peeled carrot, onion, pepper, garlic and bay leaf one hour before cooked.
3
When ready, pull meat out of the stock; put vegetables aside – you don’t need them anymore.
4
Pull all meat out of bones. Put it into the serving bowls.
5
Pour the meat broth left after cooking into the serving bowls. Sieve the stock before putting it in the bowls. Put the cooled dish in the refrigerator for 2 hrs or more.
Discover the secrets of traditional Ukrainian cuisine
Install our unique App and inspire yourself with the most delicious Ukrainian recipes!
New pickles are one of Ukrainians' favorite snacks. They are also an excellent supplement to vegetable and meat salads.
This dish is not just tasty, but healthy: new pickles help to cure atherosclerosis, stress, bad appetite. They also contain fibers that improve circulation in vessels and cure micro traumas.
Little cucumbers with thin peel are sel
Kvass is a popular Slavic drink known since the Kievan Rus times. Made from rye or barley malt, it is not only very tasty, but refreshing and helpful for metabolic processes' normalization. Besides that, kvass is traditionally summer drink that perfectly slakes thirst and increases efficiency.
In order to make real kvass, you need minimum ingredie
It is a tender layered salad, a very frequent guest on a festive Slavic table. The salad’s name comes from the yellow flower mimosa that’s why the salad’s top is dressed with egg yolk. The main ingredient is tinned fish. The classic recipe features mackerel or saury, however the contemporary Ukrainian housewives might use tinned tuna or salmon. The
The kremzlycks is a full-fledged main course, which features meat and garnish. This dish is cooked and served in clay pots or deep ceramic bowls. In general, kremzlycks bear a strong resemblance to deruni but they boast Carpathian colour.
