Main Course
Kholodets with Pickles (Russian Meat Jelly)
Original name: Kholodets with Pickles
About this dish
Kholodets is a Russian winter staple, a savory meat jelly traditionally made from bony cuts and feet that simmer for hours until the broth sets to a trembling, savory aspic. This version, with pickles, is a family favorite and likely derived from a common Russian home-cooking habit of adding chopped pickles to a bowl of kholodets for a bright, briny crunch that cuts through the rich, collagen-thick jelly.
It’s a dish that rewards patience and freezer space—make a big batch, portion it, and stash it for impromptu gatherings or a late-night snack with mustard and rye bread. Anya Ivanov’s approach is practical and unfussy: no clarifying egg-raft theatrics, just a long, gentle simmer, a careful skim, and the freezer doing the heavy lifting when you need to firm things up fast.
Ingredients
UK and US measurements are both included for every recipe.
beef shank
protein1.5 kg
Imperial measurement: 3.3 lb
pork trotters
protein1 kg
Imperial measurement: 2.2 lb
pickles, finely chopped
vegetable200 g
Imperial measurement: 1 cup
onion, halved
vegetable1 large
carrot, cut into chunks
vegetable2 medium
bay leaf
herb2
black peppercorns
spice10
garlic cloves, smashed
vegetable4
unflavored gelatin
other20 g
Imperial measurement: 2 tbsp
salt
seasoningto taste
cold water
liquid3 L
Imperial measurement: 12 cups
fresh dill, for garnish
herbsmall bunch
horseradish, for serving
otherto taste
rye bread, for serving
grainto taste
Method
Rinse and soak the meat
PT1HRinse the beef shank and pork trotters thoroughly under cold water. Place them in a large pot, cover with cold water, and let soak for 1 hour to remove excess blood and impurities. Drain and rinse again.
Start the simmer
PT6HReturn the meat to the pot, add 3 liters (12 cups) of cold water, and bring to a boil over high heat. Skim off any foam that rises to the surface. Reduce heat to low, partially cover, and simmer gently for 5 to 6 hours, skimming occasionally.
Add aromatics
PT1HAdd the halved onion, carrot chunks, bay leaves, black peppercorns, and smashed garlic (if using) to the pot during the last hour of simmering. Season with salt to taste. Continue simmering until the meat is very tender and falling off the bone.
Strain the broth
PT15MRemove the meat and vegetables from the pot with a slotted spoon. Strain the broth through a fine-mesh strainer lined with cheesecloth into a clean bowl. Discard the vegetables and aromatics. Set the broth aside.
Prepare the meat and pickles
PT20MRemove the meat from the bones, discarding bones, skin, and any gristle. Chop the meat finely. Finely chop the pickles. If using gelatin, bloom it in a small amount of cold water for 5 minutes, then whisk it into the hot broth until dissolved.
Assemble the kholodets
PT10MDistribute the chopped meat and pickles evenly among a large loaf pan or individual molds. Pour the strained broth over the meat mixture, filling the molds to the top. Stir gently to distribute the ingredients.
Chill until set
PT4HRefrigerate the kholodets for at least 4 hours, or overnight, until fully set and firm. For a quick set, place in the freezer for 1 to 2 hours, then transfer to the refrigerator until serving.
Unmold and serve
PT10MTo unmold, dip the pan briefly in warm water and invert onto a plate. Slice and serve cold with horseradish, fresh dill, and rye bread.
Equipment
- Large pot (6–8 L)
- Fine-mesh strainer
- Cheesecloth
- Loaf pan or individual molds
- Knife
- Cutting board
- Slotted spoon
Nutrition facts
Tips
- Skimming the broth regularly during the first hour of simmering is the key to a clear, appetizing jelly. Anya keeps a small bowl of water nearby to rinse the skimmer between passes.
- If you’re short on time, a pressure cooker can cut the simmering to about 1.5 hours, but the broth may be slightly less transparent. Use the natural release method.
- The pickles add both flavor and texture, but don’t overdo it—too many will water down the jelly. A 10:1 ratio of meat to pickles by weight works well.
- Kholodets freezes beautifully. Slice it, wrap individual portions in plastic, and freeze for up to 3 months. Thaw in the refrigerator overnight.
Serving suggestions
- Serve as a cold appetizer with a dollop of horseradish and a slice of dark rye bread.
- Pair with a shot of ice-cold vodka for a traditional Russian winter spread.
- Add a side of pickled onions or sauerkraut for extra tang.
- For a lighter meal, serve with a simple cucumber and dill salad.
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Recipe by
Anya Ivanov
Specialises in Russian cuisineAnya makes pelmeni in batches of 500. She says freezing them is the only way to survive winter.
Describe yourself in three words: Stoic, efficient, freezer queen.