Soviet Cuisine: Kholodets/Aspic

Kholod’ets or st’uden’, a Russian version of jelly minced meat is an ancient dish. I suppose that it is as ancient as Moscow, (founded in 1147 as our historical sources declare). Due to our cold & hostile climit substantial meat or fish dishes as well as appetizers with numerous ingredients correspond to needs of an organism surviving freezing winters & icy springs.

Kholod’ets is both a festive & an ordinary dish. As it takes plenty of time to be prepared in modern times it is more often cooked for a holiday. It plays its important part in the New Year menu & is considered to be an honour dish for the mistress of the house. Kholod’ets’ preparation is a true art, it needs patience & practice. Try to cook the Russian aspic at least to taste a different version of such an international dish. Serve with horseradish paste or good mustard.

Russian Aspic: Kholod’ets or St’uden’  Ingredients:

Beef meat parts (legs, etc) – 1 kg/4 legs or pork meat parts – 1 kg/4 legs or 1 pork head, 2 carrots, 2 medium onions, some springs of washed parsley, 2-3 bay leaves, salt, pepper, 4-5 sliced boiled eggs for decorations.NB: you can add 5-6 gr. of gelatine to make the final result successful. For serving: horseradish paste or mustard as much as you need.


Singe the meat parts, cut into pieces, break bones well & keep in cold water for 3-4 hours. Clean well with a brush, wash in cold water again, put into a big deep casserole & add cold water (1 kg of meat = 2 litres of water). The final water level must be 8-10 sm up. Cover the casserole, bring everything to a boil, cook at a low heat for 6-7 hours removing fat from the surface with a table spoon. The meat is cooked when it can be easily separated from the bones. After 4.5 -5 hours of cooking add washed peeled vegetables & other ingredients except the salt & the gelatine. When the meat is ready, remove the fat & the bay leaves, separate the meat from the bones, mince it well. Filter the stock. Mix everything together, add the gelatine & the salt, boil well again. Meanwhile prepare serving dishes or 1 big dish. Place there sliced eggs. You can also add the boiled carrots or pieces of onion. Pour the kholod’ets into dishes. Cool down & put into the fridge until it is set. Serve decorated with parsley & sauce on choice.

Enjoy the meal!🍖

PS. The recipes are translated from authentic Soviet Culinary Books.

Maria KethuProfumo



About kethuprofumo

Reconstructing the Past for the glorious Future
This entry was posted in antipasto, appetizers, Art, Cooking, cuisine, culture, family, Life, Lifestyle, New Year, news, recipe, ricetta, Society, Sociology, Uncategorized and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

11 Responses to Soviet Cuisine: Kholodets/Aspic

  1. I’ve never been a big aspic fan but these look lovely.

  2. Mi sembra interessante ma un po’ complicato!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.