New Year's aspic: a simple recipe for an excellent dish

New Year is just around the corner. Many are starting the active phase of preparing for the festivities.

In addition to Olivier salad and herring under a fur coat, they stock up on products to prepare the third most popular New Year's dish - jellied meat.

The laziest ones prefer to buy a ready-made product.

The whole truth about aspic

It is worth knowing that not everyone can eat aspic.

In particular, doctors do not recommend it to people with problems with the gastrointestinal tract and liver, as well as those with gout.

Since aspic is rich in calories, excessive consumption is fraught with rapid gain of “extra” kilos.

The largest amount of calories is found in pork aspic – approximately 350 kcal per 100 grams of product.

There are slightly fewer of them in beef – about 209 kcal per hundred grams.

The product with turkey or chicken contains 84 kcal and 136 kcal per 100 grams, respectively.

We cook ourselves

As for preparing a dish for the New Year on your own, the expert of the online publication Belnovosti, chef Yulia Arkhipova , shared a simple recipe for the most delicious aspic.

We will need a kilo of pork knuckle (we are talking about making pork aspic), half a kilo of pork.

You will also need: one onion, two or three bay leaves, 5-6 allspice peas and 2 to 4 cloves of garlic.

Process

First, pour water over the meat, put it on the fire and bring it to a boil.

Then drain the water, rinse the meat, fill it with water again, add spices and put it back on the fire.

As soon as it starts to boil, reduce the heat. Leave the meat in this form under the lid for 3 hours.

While it is cooking, wash and coarsely chop the onion, carrot, greens, add to the broth. Cook for another 3-4 hours, allowing it to simmer.

Then we take out the meat and vegetables, strain the broth and cool it.

Separate the meat from the bones, cut into small pieces, place in a mold together with the vegetables and pour in the cooled broth.

We take all this work, that is, the fruits of our hands in the form of jellied meat, out onto the balcony or we can put it in the refrigerator.