Meat jelly

Meat jelly



660 MIN.


Meat jelly - is a meat-and-bone broth jelly with pieces of meat. This is a common dish in Eastern Europe, and is often served on a festive table. One of the main ingredients of the tasty meat jelly is the pork legs. This part must be, because it guarantees that the meat jelly will harden as needed. The remaining meat is selected according to taste. It is important to know a few rules before you boil the meat jelly, for example, to soak the chopped meat, pour out the first boiling water, spice it up in a timely manner and cook slowly.

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You will need

2 - pig legs
300 g - pork shoulder blade
2 - carrots
2 - onions
- parsley
- bay leaf
- water
- salt
- flavored and black pepper

Dish cooking

Clean the meat and vegetables thoroughly, wash, pour with warm water, add salt and cook for 3-4 hours on low heat, skimming the foam and fat, until the meat starts to fall from the bones. Add spices before the end of cooking.

Take out the cooked meat and vegetables and filter the broth. Separate the meat from the bones and cut into small pieces. Also cut carrots into small slices. Add chopped meat and carrots into broth, season with pepper, salt and put in bowls or in one mould. Cool it until it becomes jelly.

Before eating, immerse the mould for a few seconds into hot water and place it on a shallow plate. You can decorate its edges with parsley or lettuce. Vinegar and horseradish may be served with meat jelly.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process