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How to cook a cold

What a festive table without a favorite holodtsa, or, as they say, Jelly!! A traditional dish, properly cooked, is a delicious and very useful treat! In particular for those who suffer from joint diseases, brittle bones, skin and vision problems.

Many will argue, they say, to prepare a cold - too long and troublesome occupation ... this is not so! Because it is cooked almost by itself, without any of your participation. Every housewife has her own Recipe for a duck, Time-tested and not one feast. "so simple!" Offers a classic jelly recipe. Low-fat, with pieces of meat, transparent as a tear and garlic ... and the final chord in its preparation will be an unusual serve!

Festive cold

How to cook a cold


  • 2 pork legs (with a claw)
  • 1 pork drumstick
  • 1 kg of beef sternum
  • 1 carrot
  • 1 onion
  • Parsley root
  • 1 head of garlic
  • Salt, bay leaves, peppercorns
  • 3 eggs


  1. All the meat fill with water and soak for 2-3 hours. Better leave it at night. Do not neglect this step, soaking will free the meat from the coagulated blood, soften the skin. After this, the knife was cut with a knife, cut the brisket. The size of the pieces is not important.
    Meat for the cold
  2. Put the meat ingredients in a saucepan, fill it with waterSo that it was above the level of meat by 5-7 cm put on the fire, bring to a boil. Do not miss this moment! Will begin profuse foaming, which will stop after 5 minutes. All this time, regularly remove the foam with a spoon.
  3. Reduce the fire to the very minimum, the liquid should not boil. Leave to cook for 4-5 hours. Periodically approach the saucepan, stir it, but do not add water!
  4. After this time, add a pea of ​​black and sweet-scented pepper to the broth, bay leaf, 1 tsp. Rock salt, unrefined vegetables: carrots, onions, parsley root. Onion husk Will add a golden color to the future dish. Cook for another 1-1.5 hours.
    Clear broth
  5. Turn off the fire, choose all the meat, bouillon Strain through a clean cloth, discard vegetables. When the meat has cooled, hands separated it from the bones. Let the garlic through the press, mix with the meat.
  6. At this stage you can remove the excess fat from the broth. It is easy to do with a paper napkin: put it on the surface of the broth and immediately pick it up. Repeat the manipulation several times with clean tissues. Once again salty and pepper the dish to taste.
    Remove fat from broth
  7. Boil eggs, chill, cleanse.
  8. To give the original cold, prepareSuitable small molds (suitable silicone for cupcakes). Put half of the egg on the bottom of each mold, then a layer of chopped meat. Fill with liquid. Leave the jelly to freeze in the refrigerator for the night.
    Cake molds

Rich and fragrant jelly ready! Horseradish or mustard to it will be very handy! Guests will surely be surprised by the delicate taste and unusual serving of your dish and be sure to be asked to share a recipe with them!