Holodetz – Russian Jellied Beef Recipe

Russian Jul 8, 2010 2 Comments

Holodetz can be served as a kind of snack or the second course. The cooking time is 12 hours approximately, so this dish is not for every day cooking, but can be prepared on a family gathering, as there is no sense of preparing a little quantity.

For cooking these recipes you will need a big boiler or cauldron and two or three trays with high boards. Also you will need some bowls, a knife and a preparation board.


  • 2 pork legs with hoofs, or pig’s ears
  • 1 kilo of young beef meet on the bone (the bones and meet should be in half on half)
  • 1 kilo of pork (also with bones)
  • 1 carrot
  • 1 onion
  • Salt
  • Pepper peas
  • Greens for ornament
  • Bay leaf


  1. Clean pork legs carefully with knife, until they become white, scald them. Peel the carrot and onion. Pepper peas and bay leaf put in gause.
  2. Put all meet and legs, vegetables and spices in the water and boil on low fire for 4 or 5 hours. The meet should be removed easily from the bones. After that remove the bay leaf and pepper.
  3. You can leave it for the night; just make sure the fire is very low. If you do not want to wait – pass to the next stage – separate bones from meet, the little pieces of meet leave as they are, the bigger ones cut by knife.
  4. Allot the meet in an even lay on the trays and flood it by the meet water. Put in the fridge and wait until it becomes jelly. If you’ll get a lay of fat on the top – you can remove it. Ornate with greens and carrot, serve with mustard and horseradish.


2 Responses to “ Holodetz – Russian Jellied Beef Recipe ”
  1. Hema

    Wow looks so delicious. I gonna try it.

  2. Katya

    This is salted pork fat (“salo”) in picture, not holodetz 🙂

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