10 facts about ‘KHOLODETS’ that explain why Russians adore it (PHOTOS)

1.The jelly forms naturally

For authentic ‘kholodets’, you need nothing more than meat and meat broth. There's no need to add gelatin or agar-agar. ‘Kholodets’ is essentially just meat soaked in a broth made from bones and cartilage. And it should be so thick that when it cools, it turns into natural gelatin.

2. Making ‘kholodets’ takes a whole day

For the ‘kholodets’ to be tasty and look good, the broth must be clear. And the key to a perfect broth is a very slow simmer. The broth should not boil vigorously, but only tremble slightly. If cooked over high heat, the broth will become cloudy and the whites will curdle. Be sure to skim off any foam regularly with a slotted spoon.
The broth typically needs to be cooked for 6-7 hours and then it takes just as long to set.

3. First mentioned in the 16th century

Who invented ‘kholodets’ is not known for certain. Some historians of Russian cuisine believe this dish originated in the Russian North, others that it came from nomadic northern peoples and still others that it was first known in Europe. Nevertheless, a dish called ‘studen’ (an old name for ‘kholodets’) is mentioned as early as the ‘Domostroy’ of the 16th century (a set of rules for housekeeping). At that time, it was considered simple peasant food, but it was also loved by tsars: for example, there is evidence that it was served to Peter I for lunch.

4. Good for joints

It contains vitamin B (especially B12 and B3), iron, magnesium, potassium, sodium, cobalt, lysine, glycine and phosphorus. But, most importantly, it contains collagen, which is beneficial for skin and joints. And no chemicals.

5. It was a festive dish

Because the dish requires effort and time, it's typically made at home for holidays. In modern families, ‘kholodets’ is most often served on New Year's Eve, just like ‘Olivier’ (‘Russian’) salad and ‘herring under a fur coat’. However, you can buy it in grocery stores year-round now.

6. Eaten only cold

The name of the dish comes from the word ‘kholod’ (‘cold’). Yes, it's prepared using a hot method, but it’s eaten only when cooled. The biggest catastrophe for ‘kholodets’ is exposure to warmth. At room temperature, it begins to melt and lose its shape.

7. Best served with mustard & horseradish

Forget ketchup and mayonnaise! Mustard and horseradish are the perfect compliments to ‘kholodets’. But, it's not just about the taste. A bit of mustard and horseradish additionally helps fight the first signs of a cold and, in general, helps improve your metabolism.

8. Russia celebrates ‘Kholodets Day’

In the old days, ‘kholodets’ was prepared in late fall and winter – from the end of November, when meat preparation began. And a few years ago, this dish even gained its own holiday in Russia. ‘Kholodets Day’ is celebrated on November 7. Yet another reason to try this dish!

9. ‘Kholodets’, ‘studen’ and ‘zalivnoye’ are slightly different

Although these names are often used interchangeably, there’s a nuance. For ‘zalivnoye’, gelatin or agar-agar is used and it can also be made from fish, for example.
‘Studen’, meanwhile, is the old name for kholodets and is a simpler dish. The broth can be cloudy. As a rule, ‘studen’ is made only from pork.
‘Kholodets’, however, can be made from different types of meat, for example, using both pork and beef. The broth, however, should always be clear.

10. It's not only eaten in Russia!

Other cuisines have their own versions of meat in jelly. For example, in France, they make ‘galantine’, a jellied meat dish with vegetables and eggs. There is also ‘aspic’, a jellied chicken with vegetables and gelatin. In Germany, you can try ‘sülze’, a ‘studen’ in the form of a sausage!