Холодец Recipe

Ingredients

- 2 kg of pork legs or beef bones - 1 large onion, peeled - 2-3 garlic cloves, peeled - 2-3 bay leaves - 10 black peppercorns - Salt to taste - Fresh parsley or dill for garnish - Mustard or horseradish, for serving (optional)

Preparation

1. Thoroughly wash the meat and bones. Place them in a large pot and cover with cold water. Bring to a boil, then reduce the heat to maintain a gentle simmer. Skim off any foam that forms on the surface. 2. Add the whole onion, garlic, bay leaves, peppercorns, and salt. Cover and simmer for about 6-8 hours, checking occasionally and adding water if necessary to keep the meat submerged. 3. Remove the meat and bones from the broth. Separate the meat from the bones and chop it into small pieces. Strain the broth through a fine sieve or cheesecloth to remove any solids. 4. In a mold or deep dish, arrange the chopped meat. Pour the strained broth over the meat. If desired, add finely chopped garlic to the broth before pouring. 5. Allow the holodets to cool to room temperature, then refrigerate overnight or until completely set. 6. Serve cold, garnished with fresh parsley or dill. Accompany with mustard or horseradish, if desired.