Kholodets is a traditional Russian dish that often appears on the holiday tables of many families.
However, despite the simplicity of preparation, there are certain nuances that can worsen the taste and appearance of the dish.
One of such mistakes, as chef Yulia Arkhipova, an expert of the online publication BelNovosti, explained, is adding dill.
Why you can't add dill to jellied meat
It is not recommended to add dill to jellied meat, as it contains essential oils.
Because of this, when cooked for a long time, dill gives the dish a bitter taste and an unpleasant smell.
In addition, dill can color the aspic green, and no one wants that.
What spices can be used when preparing jellied meat
If you are preparing jellied meat and your hands are constantly reaching for the jars of spices, choose those that will not harm, but will emphasize the taste and smell of the dish.
Approved spices include black peppercorns, allspice, bay leaf, garlic, cloves, coriander, mustard seeds and ginger.
Important: any spices should be added at the end of cooking so that they do not lose their aroma.
Earlier we talked about what happens if you fry red onions instead of white ones.
Expert: Julia Arkhipova
